Strawberry Shortcake Pancake

By conniex721

July 11, 2011

Category: Uncategorized

1 Comment »


Using up leftovers from a delicious strawberry shortcake Father’s Day dessert.  I’ve discovered the best whipped cream substitute.  Soy-a-too and Rice Whip don’t do it for me; they’re bland and most of the time don’t dispense very well.  I’ve yet to try Mimicreme, which is rumored to be good.  But this stuff, this is fantastic.  Try it for yourself.  You’ll like it. (Hint: it’s also really good on oatmeal.)

Coconut Whipped Cream

  • 1 can full-fat coconut milk
  • Sweetener to taste (sugar, agave, stevia, etc.)
  • 1 tsp vanilla extract
1. Refrigerate coconut milk overnight.  Place medium sized bowl and whisk attachment in freezer to chill.
2.  Punch a hole in the bottom of the coconut milk can and drain out liquid.  Open can and scoop remaining thick cream into chilled bowl.  Add sweetener (you don’t need much, the coconut milk is naturally sweet).  Whip with the whisk attachment for an electric mixer until light and fluffy.  Be careful not to over beat.
3.  Add vanilla and whip just to incorporate.  Serve.  On everything.



One Response to “Strawberry Shortcake Pancake”

  1. Wow! That’s definitely worth getting up for!!

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