Comments on: Toasted Coconut Pumpkin Spice Latte

By: Ruchi

Ruchi — Mon, 16 Oct 2017 14:30:39 +0000

In reply to Patsy.

For Coconut Cream –
1. Take a refrigerated can of Coconut cream (which is chilled for 6-8 hours).
2. Remove from fridge. Do not shake the can. Empty the content in a chilled bowl.
3. On a medium speed of hand mixer, beat the cream for 40 seconds or until creamy.
4. Add sugar, essence and beat again.
5. Use immediately.

By: Patsy

Patsy — Mon, 16 Oct 2017 12:49:45 +0000

How exactly did you make the coconut whipped cream please?

By: Ruchi

Ruchi — Sun, 15 Oct 2017 15:12:49 +0000

In reply to Linda H.. Sure you can use regular milk or coconut milk. This is a very versatile recipe and can be customized according to personal needs and tastes. :)

By: Linda H.

Linda H. — Sun, 15 Oct 2017 14:49:44 +0000

Sounds delicious! Can I substitute either regular milk or maybe coconut milk for the almond milk? I’m very allergic to almonds, so have to avoid almond milk. Thanks!

By: Ruchi

Ruchi — Fri, 13 Oct 2017 13:47:07 +0000

In reply to Sara @ Mom Endeavors. Thank you Sara. :)