Organic Whipped Coconut Cream

If you followed my incessant twittering on the subject you’ll know that my new whipped cream dispenser actually DOES WORK!

We celebrated Summer Solstice yesterday with a banana split that included organic vanilla frozen yogurt, hot Nutella sauce w/ organic dark chocolate chips melted in for good measure, a wee bit of butterscotch sauce (left over from the Butter Beer experiment), homemade whipped cream, and a sprinkle of granola.

Here was a bonus test for Father’s Day: Organic Whipped Coconut Cream on a banana split!

With less trimmings to avoid a giant sugar spike for the li’l guy.

Extensive internet research revealed the secret to success.  First, refridgerate the can of coconut milk and skim off the cream.  Then I sweetened with agave syrup and shook heartily.

As the resulting whipped cream was very dense I’ll bet the mixture could be thinned, as long as it’s the consistency of ordinary dairy heavy cream.  For some reason, the interwebz recommended adding soy milk powder as well!

In any event, I feel confident that I can now offer both Organic and non-dairy versions of the Pie-in-the-Face!