Whipped Cream

 Talk about addiction!  And just in time for spring no less.  That time when days are longer, fruits are a bit sweeter and you want dessert to follow up any meal.   Trust me, this heavenly whipped coconut tofu cream will make your days even brighter, and a whole lot sweeter too.

Whipped Cream

One 14oz can coconut milk ( High quality, high fat content milk left in fridge for at least 12-24 hours. You'll use all the hardened cream and 1/8 cup of the liquid)
6 oz lite firm tofu, drained
1 tsp vanilla bean paste
1/4 cup powdered sugar

Food Process tofu, vanilla and canned coconut. Add in sugar and process quickly.   Chill in freezer 10 minutes in your food processor bowl. Food Process again and serve. I store mine in the refrigerator loosely wrapped but you'll want to use it that day or the next.