Coconut Whipped Cream
1 14oz can Coconut Milk
1 1/2 tsp Vanilla
Place can of coconut milk in the refrigerator over night. This is VERY important, or the whipped cream will NOT turn out.
Open the can and scoop off the top, creamy, thick, white part (about 3/4 of the can) leaving the watery part in the can
In a chilled bowl, add coconut and vanilla. Whip on high until firm peaks form.
This whipped cream lasts about 3 days in the refrigerator, but may need re-whipped.
I don’t know about you, but something comes over me this time of year. It’s this crazy force that makes me want to have Pumpkin…..EVERYTHING! Pumpkin coffee, pumpkin creamer (homemade) pumpkin pie, pumpkin soup, pumpkin pudding, pumpkin pancakes….I mean lets face it, if I could incorporate pumpkin into every aspect of my life, I most certainly would. I’m obsessed. I have been in the kitchen this week cooking up a whole-lotta pumpkin…
And how about the beauty outside right now? Wow! I’m just taking in all of this gorgeous weather and extraordinary fall colors right now.
Pumpkin French Toast
1 cup of pureed pumpkin
1 1/2 cups of almond milk (or your favorite non-dairy milk)
2 TBSP cornstarch
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 TBSP dark brown sugar
1 tsp vanilla
1 stale Baguette sliced into 1 inch thick slices (I always go into the bakery and ask for a day old, preferably 2 day old baguette, or you can “stale” it yourself in your oven) *If you don’t get stale baguette the inside could be mushy after cooking.
Mix together all ingredients. Place baguette slices into baking dish. Pour pumpkin mixture onto bread and coat evenly.
Preheat griddle, cook baguette about 5 minutes, flip and cook other side. They should be golden to medium brown when cooked through.
Serve drizzled with cinnamon non-dairy butter, warm syrup and coconut milk whipped cream.