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Thursday, 7 December 2017

Vegan Coconut Brandy Cream - Bakemas Day 7


This is one of those staple recipes you need for any Christmas. It’s so simple to whip up and you can put it with pretty much any dessert and it’ll taste good. Christmas pudding, Christmas cake, mince pies, mousse, chocolate cake; seriously you name it and it probably tastes good.
Generally the job of making the brandy cream falls on me every year, my granddad’s wife always asks if I made it when it’s a little on the potent side, I guess I’m just a little heavy handed when it comes to the brandy. I still generally end up making the brandy cream even though I can’t eat it so before I discovered the joys of coconut cream I had to improvise a little in the form of brandy yogurt. If you have a favourite yogurt (I used the almond alpro yogurt, goes amazingly!) you should probably try adding a little brandy and sugar to it because it’s delicious...but it does turn out a little sloppy.

Enter coconut in all its whippable glory!

If you don’t like the flavour of coconut cream no fear, you can’t really taste the coconut when it’s mixed with brandy and you’re eating dessert however if you REALLY don’t like it you should try the yogurt idea. For all the coconut lovers with a soft spot for all things Christmas this might just be your new favourite thing.
You will need
1 tin coconut milk, 70% solids minimum or carton of coconut cream
1 tbsp brandy
1 tbsp icing sugar

If you’re using the coconut milk place in the fridge overnight or for a couple of hours before, spoon out the solids and whip up with a whisk. Once the coconut is whipped mix in the brandy and icing sugar.

If you’re using coconut cream just stir in the brandy and sugar.

Refrigerate until serving.

If you can eat dairy I have a standard brandy cream recipe here

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