This is too easy to make because I’m basically whipping this up (pun intended) as easily and as often as making toast. This recipe will make about three glasses of the dessert, which means you can have one right after you make it. Then put two in the fridge and have them for dessert with your husband and eat his if he doesn’t move fast enough.
Take one can of coconut milk and keep it in the fridge. Then take the thick half of it and put it in a bowl (I use Blue Monkey Coconut Milk which doesn’t need to be refrigerated because it is amazingly thick).
Then use an egg beater to add:
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tbsp agave nectar (or maple syrup)
- 1/4 cup cocoa powder (optional)
- 1 tsp vanilla
Then whip it until it is creamy smooth.
Put it in the fridge for 10-20 minutes until it’s nice and firm and layer it with fruit of your choice!
If I’m planning on eating it myself I just add half of it over a sliced apple (heaven).