Name: Upside-Down Apple Tartlets
Cuisine: French
Ingredients: 2 cups blanched almond flour; 1/2 teaspoon sea salt; 1/4 cup coconut oil, at room temperature; 1/4 teaspoon vanilla crème stevia; 6 large apples, peeled, cored, and cut into 1/4-inch slices; 1 cup apple juice; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons arrowroot powder; 1 tablespoon ground cinnamon

Description

Makes 1 Cup Sweetness: Low

This dairy-free whipped cream recipe calls for full-fat canned coconut milk. The fat is what makes the recipe creamy and luscious; light coconut milk won’t work and results in a watery mess. Serve over Upside-Down Apple Tartlets (page 101) or Peach Cherry Crisp (page 98). See photo on page 100.

Ingredients

1 (13-ounce) can Thai Kitchen coconut milk
1 tablespoon honey
1 teaspoon vanilla extract
5 drops vanilla crème stevia
Pinch of sea salt

Instructions

Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled. Chill a metal bowl in the freezer for 15 minutes.
Take the coconut milk out of the refrigerator and remove the lid. Gently scoop out the coconut fat, placing it in the chilled bowl. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use.
Using a handheld blender, whip the coconut milk fat until light and fluffy, about 1 minute. Whip in the honey, vanilla extract, stevia, and salt.
Use right away or store in a glass jar in the refrigerator for up to 24 hours.