by Holladay Allen
Native Foods Cafe
I have been wanting to make homemade vegan whipped cream for some time now... but have been putting it off because I can just pick up a can of soy or rice whipped cream at my local Whole Foods. However, I recently found myself in Florida with no access to ready-made cans of vegan whipped cream... so I finally got to that homemade whipped cream experiment... and boy it was unbelievably fantastic. I was making a vegan raspberry cream pie (you can find the recipe here) and since I was already chilling some cans of coconut milk, I just chilled a few more, whipped em' up and voila.... I am so ready for pumpkin pie season... bring it.
Coconut Whipped Cream
2 cans coconut milk (not lite), cooled in refrigerator for at least 8 hours
2 TBSP vanilla extract
2 TBSP organic sugar (or other sweetner)
1. Scoop out solid white cream that has formed on top of each can, leaving the coconut water on the bottom of the can. You can save this for drinks, or whatever.
2. Place coconut cream in a mixing bowl with vanilla extract and sugar and mix on medium until nice and fluffy and well combined. I used a handheld blender with the whisk attachment which worked great... and you can also use a little elbow grease and straight-up hand whisk it.
The nice thing about this recipe is you can make it as sweet or not-sweet as you'd like. And if you don't have a pie at home, try whipping in some cocoa powder for a light mousse-like dessert or sandwiching between warm chocolate chip cookies. If you wanna get kinda fancy like the picture above, place the cream in a pastry bag with a star tip and start dolloping all over the place...
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