I think this is better than "mom's". Planning to replace her recipe for pumpkin pie with this recipe. Cutting and serving in squares much easier than serving pie. Give the bar treatment to your favorite holiday pie for an easy-to-serve holiday win.
Coconut Milk Whipped Cream 1. Place a can of coconut milk (MUST BE FULL-FAT) in the fridge overnight. 2. Remove the chilled can from fridge and FLIP it upside down. 3. Open the can and separate the coconut liquid. You won't need it. 4. Scoop the coconut solids into chilled bowl. 5. Whip the cream with hand mixer until fluffy. 6. Add in a touch of sweetener and vanilla extract and whip again. Store leftovers in sealed container in the fridge for up to 2 weeks. Re-whip it when you need it.