Peanut Butter Chocolate Dessert is easier to make than you might think. And it is definitely a special occasion treat!
Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. Also, for what it is worth, I always seem to have the easiest time getting the cream from Thai Kitchen brand.
Keywords: Peanut Butter Chocolate Dessert