Refrigerate a can of coconut milk overnight (do not use "lite")
Stew Rhubarb: Add rhubarb, sugar and orange juice in a 2 cup nonreactive pot. Bring to a boil, then immediately cover and reduce heat to a low simmer. Cook of just 5 minutes - remove from heat and uncover. Rhubarb will be just softened and bright in color. When cool - refrigerate until cold.
Take 1/2 cup from cold coconut milk (save remainder for another recipe; freezes well.) Add to a metal bowl (I like to refrigerate 15 minutes until cold.) Add sifted sugar and whip with a wire whisk until light and thickened. Fold in the COLD rhubarb and blend with a rubber spatula.
Place the fruit whipped cream in a glass container and refrigerate until cold. Use within 5 days.
Notes
A wonderful whipped cream I like to serve with Spring & Summer desserts and my Rhubarb Snack Cake.This recipe may not be reproduced without the consent of its author, Karen Sheer. Rhubarb will be just softened and bright in color.
COURSE: Dessert
CUISINE: American
KEYWORDS: Fruit Coconut Whipped Cream, Non dairy fruity coconut whipped cream, Stewed Rhubarb Coconut Whipped Cream
Nutrition Facts
Stewed Rhubarb Coconut Whipped Cream
Amount per Serving
Calories
54
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Sodium
1
mg
0
%
Potassium
82
mg
2
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
21
IU
0
%
Vitamin C
3
mg
4
%
Calcium
15
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.