Whipped coconut cream creates a divinely light dairy-free filling for these scrumptious make-ahead treats.
1 3/4 cups chilled coconut cream*
6 Tbs. powdered sugar
1/4 tsp. *peppermint extract *
1 (9 oz.) pkg. chocolate-wafer cookies, like Nabisco Famous
1/4 cup shredded coconut
8 chocolate-mint candies, like Andes
1. Chill mixing bowl and electric mixer beaters 15 min. In chilled bowl with chilled beaters, beat coconut cream on high speed 3 min. Add sugar and peppermint extract. Beat 2 min. or until thickened and fluffy. Spoon mixture into pastry bag fitted with star tip.
*For coconut cream: Chill 2 (15 oz.) cans coconut milk overnight. Carefully open (do not shake) and scoop out the thick solids on top for the cream. Save the liquid for another use.
*Active time: *20 min.
*Total time: *20 min.
*Per serving: *Cal. 302 Pro. 4g Carb. 35g Fiber 1g Sug. 20g
Chol. 5mg Sod. 246mg Total fat: 16g Sat. 13g Trans. 0g
Your life just got exponentially better and more stylish now you've signed up for our newsletter. Fabulousness awaits!