My parents just recently moved back to my hometown of St. Joe, Mo. That's only two hours away from Omaha, so we can easily get away to see them over a weekend. Which is just what we did this past weekend, and while there, I used my mom's super-duper blender (mine is such a dud!) to make this recipe from The Pioneer Woman. (Thanks to my buddy Tysha for telling me about it!)
The trick to this awesome recipe is to make sure your coffee is screaming hot. Boiling hot! That's what melts the chocolate chips and cooks the eggs. So don't skimp on the heat! And make sure your eggs are room temperature. That's super important, too!
My entire family went crazy for this recipe. My kids were clamoring for it -- good thing I used decaf coffee!
4 whole eggs
Whipped Coconut Milk
1 can whole fat coconut milk
Store the can of coconut milk in the refrigerator for a minimum of seven days (make sure it is upright). The longer the better, as this will better separate the fat from the liquid.
After it is refrigerated for a number of days, open the can with the can opener and you will find that all the fat will have risen to the top of the can, with the liquid at the bottom.
Scoop out all of the coconut fat and place into a medium-sized mixing bowl. Take a hand mixer and blend the coconut on high speed, working around it in a circular motion. After a few minutes it will start to get fluffy. Continue doing this until it becomes very light and creamy, adding in a tablespoon or two of powdered sugar to taste.
Tip: Make sure you plan ahead and get that coconut milk in the fridge for several days. I didn't leave mine in the fridge long enough, and that's why mine is non-fluffy in the pic -- but it sure still tasted good!