Whipped Cream

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Whipped Cream

 

1 1/4 c boiling water

1 1/2 T. Emes Kosher-Jel

1/2 c raw cashews

1/2 c honey (light)

2 T lecithin granules (for thickening)

1 t lemon juice

1/4 t salt

2 t. vanilla (white won't turn it brown)

1/2 t coconut extract

1 can coconut milk

 

Dissolve gelatin in boiling water. Pour into blender and add

cashews; whiz till smooth. Add next 7 ingredients and blend. Pour

into long rectangle dish to set up quickly. After set up, whip in

mixing bowl.