When I was in school we had Home Economics and we all learned good cooking habits and the basics of getting around in the kitchen. One thing we had to do is make a dish of our choice and serve it to the class. I made this one. A Little different then but I have veganized it for your culonary pleasure.
Complete Ingredients for Entire Dish:
2 can full fat coconut milk(13.5 oz cans) - unflavored and unsweetened
1/3 cup powdered sugar or to taste
1 - 4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time)
1 cup white rice
1- 11oz. can manderin or tangerines
2 bananas sliced
2 (15oz.) cans crushed pineapple
2 Tbl maraschino cherries
1 cup miniature marshmallows
2 Tbl shredded coconut
First make the Whipped cream.
Ingredients: 2 cans full fat coconut milk (13.5 oz cans) - unflavored and unsweetened 1/3 cup powdered sugar or to taste 1 - 4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time) 1 Tbsp vanilla extract or to taste
Directions for whipped cream:
1.Chill the cans of coconut milk overnight in the fridge
2.Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans
3.Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy
4.Add the vanilla, then gradually beat in the powdered sugar and coconut or tapioca flour, 1 or 2 Tbsp at a time, testing for flavor and consistency
5. Chill in fridge until needed.
Second cook rice.
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Rinse and drain well.
Drain fruit and then add together in a large bowl: 1- 11oz. can manderin or tangerines 2 bananas sliced 2 (15oz.) crushed pineapple
Thirdly finish up by doing these:
1.Mix together the rice, fruit.
2.Stir in the marshmallows and cherries
3.Fold in the whipped cream and sprinkle top with coconut.
4.Refrigerate until ready to serve.