The dairy condensed milk is far too sweet than this vegan version with a lot of unhealthy white sugar that’s all I know. It is not an essential item in my kitchen cupboard. But why do I make it? Silly? NO. I make this vegan condensed milk for some special reason!
What you guy want to do in the steaming hot weather? Are you still staying in the hot kitchen to cook and feed your families? Do you have to or do you love to? Tell me honestly!
Luckily, I don’t have to if I don’t want to sweat all over for cooking. 😍 :p Sometimes I just fancy a snack or a bowl of salad full of goodies, or maybe a bowl of cold noodle. What’s yours in the hot summer?
I started up my Instagram account more than a year since. Looking up all my favourites bloggers is the most relaxing time. Also, is my normal routines now. I can catch lots of ideas for my cooking or baking.
This is one of the bloggers called: nice cream. Every time, he or she put the post on the IG, drooling is only my expression! I altered the recipe a bit and satisfy my intense cravings.
Vegan Coconut and Avocado ‘Nice’Cream 純素椰子牛油果雪糕
1 can Full fat Coconut milk, chill overnight
2 Avocados, peeled and scoop out the flesh
4 to 5 tbsp Maple syrup or Agave nectar
2 tsp Fresh lemon juice
Put the avocados, maple syrup and lemon juice in a high-speed blender. Blend until smooth.
Use an electric whisk to beat the coconut milk until smooth, mix with the avocado mixture.
Store in an airtight container, and chill in the fridge for at least 2+ hours before serve.
If you have any granola on hand, you can sprinkle some on top of the ‘ice’ cream with more syrup before serving. Or other chopped nuts will do!