How to Make Coconut Milk Whipped Cream

Oh look, another followup post.  This time to Banana Bread with Bittersweet Chocolate and Candied Ginger.

Don’t you love these?

I know, you were probably hoping for another Ryan Gosling post, but I’m selfish.

Because I want Ryan all to myself.

Actually, I don’t.

Yes, I’m probably the only female (in the world) who doesn’t find Ryan Gosling attractive.  In fact, I’m a little pissed that I can’t say, “Hey Girl” to my friends anymore without them replying, “Totes Amaze!”, “Hashtag, IheartRyanGosling!” or “Why haven’t you seen Drive yet!?! Are you even American?”

But enough about Ry-Gos.

Let’s talk about coconut whipped cream.

It’s light, luscious, slightly sweet, and just barely coconut with the warmth of vanilla shining through. It’s perfect folded into chocolate ice cream, dolloped on top of hot cocoa and I love sometimes, sometimes I can’t picture life without having it spooned onto cakes, brownies, or even eaten straight out of the bowl.

In less than five minutes I can make myself a treat to eat while still in the kitchen, pretending not to hear Roo ask, “whatcha making?” from the other room.

I’m sure if I said “Ryan Gosling,” he wouldn’t mind me keeping it all for myself.