Ingredients

Let’s Cook!

• 1
  Use the kirschwasser to eliminate the soy milk odor. Microwave for about 30 seconds to evaporate the alcohol. Rum also works well.
  
• 2
  Add all of the coconut and almond oil, and 1/2 teaspoon lemon juice to the kirsch. Mix lightly, but let it stay separated.
  
• 3
  You can find coconut oil and almond oil from a top-grade supermarket or online. Use the coconut oil in a liquid state.
  
• 4
  Add sugar to the soy milk and whip until soft peaks form. Add to a bowl with ice water to cool, and beat with a hand mixer starting on the medium setting, then reducing it to the low setting.
• 5
  Add the mixture from Step 2 to the soy milk a little at a time and whip. Be sure to incorporate air as you whip to create peaks. The mixture should become yellow.
• 6
  If it's still a bit watery, add lemon juice and whip. However, if you add too much lemon juice, it will turn sour and go flat.
• 7
  Stir in the vanilla essence last, and it's complete.