Coconut Whipped Cream2012-12-15
- Prep Time : 7m
- Ready In : 7m
My friend Mary in Chicago made this to put on top of waffles one morning while visiting, and I was blown away. It was so tasty and easy and fluffy, that I had to ask her how to make it. While not her original creation, this was her version. I’m not surprised by her results, considering Mary and her husband are responsible for Chicago Vegan Foods, which creates such amazing products as Dandies, marshmallows free of gelatin and other animal ingredients. Definitely worth checking out.
The other great thing about this recipe, besides being dairy-free and soy-free, is that it can also be sugar-free. It can also be kept in the fridge for a couple of days if need be, to top your holiday treats!
- 1 Can of Full Fat Coconut Milk (NOT the Light, Low Fat Milk. I use the Native Forest Original for best results)
- 1 Teaspoon of Vanilla (or other flavoring)
- Sugar to Taste (optional - I used 2 teaspoons)
The key is to leave the can of coconut milk in your fridge overnight, preferably for 24 hours. It needs to be cold enough for the cream to separate from the water
Carefully open the can of coconut milk, and slowly dump out the water. You can use this water in smoothies, cooking, or as a beverage if you like.
What should be left in the can is the goopy cream. Pour this into a bowl and whip on high with a hand mixer for 5-7 minutes or until it becomes fluffy.
Add the vanilla (and sugar, if you choose) and mix in.
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