I’ve given up dairy while I nurse Silas, as he doesn’t do well when I eat it. Though I don’t generally eat much dairy anyway, there are two foods that I really miss: cheese and whipped cream. I was thrilled to find a recipe for whipped coconut milk. It even beats real whipped cream in taste! I use it for many things, but it works great as a frosting for this whole wheat blueberry muffin recipe I came up with.
Frost with Whipped Coconut cream frosting. I use Trader Joe’s thick, canned coconut milk and discard any liquid. (To make this sugar free use 1/4 cup of xylitol instead of sugar.)
Sprinkle with blueberries and enjoy!