I could not have been more excited to see this!
The creamy coconut milk whipped cream was amazing, and it complimented the tart citrus and fragrant vanilla perfectly! I topped it off with a bit of crunchy large flake coconut for crunch and it was delicious! I have a feeling I will never go back to real whipped cream...
2 grapefruits, cut into supremes and juice reserved
2 medium oranges, cut into supremes and juice reserved
1/2 cup orange juice
1/4 cup grapefruit juice
1 vanilla bean, slit lengthwise and seeds scraped out
1/4 cup full fat coconut milk, chilled (from the top of the can, the thick part)
1 tsp maple syrup
1/4 cup toasted large flake coconut
Set supremes aside and keep cold in the fridge.
In a saucepan, combine orange juice, grapefruit juice and any juices from the supremes plus maple syrup, vanilla bean seeds, and pod and bring to a low boil. Let simmer until reduced to a syrup consistency, about 15-20 minutes and remove from heat and chill until cold. Remove vanilla bean.
To make coconut whipped cream, chill a bowl and beaters in the freezer until very cold. Add coconut milk to the bowl, and whip to soft peaks, then add maple syrup and vanilla and continue to beat to stiff peaks.
To assemble, place supremes into two martini glasses or dishes, and drizzle each with the vanilla scented citrus syrup. Top each with the whipped coconut milk and sprinkle toasted coconut over. Enjoy!