I first saw someone make coconut whipped cream about 6 months ago.  I thought it looked awesome, and really wanted to try it out.  I love the flavor of coconut, and I couldn’t help but think of all the yummy vegan desserts I could make with it (also, regular whipped cream does a number on my stomach).

So one day, I grabbed a can of coconut milk from the pantry, one I knew had been sitting for a little while and would be separated.  As I had seen others do, I scooped off the white top, leaving the clear watery part on the bottom.  My excitement was overwhelming.  I couldn’t wait to see the magic and then dive in face first.  So I started whipping.  And whipping.  Nothing happened!! I gave up, mixed it together with the water again and saved it for another recipe.

Then I did some more research, was I missing something?  Or was everyone just claiming this was like whipped cream, when really it was just thick and white, and the resemblance ended there.  But then I stumbled on the key:  It needs to be refrigerated overnight. AH-HA!!!!! I stuck a can in the fridge and waited for the next day.

Success!!! They weren’t deluded about it being similar to whipped cream; it really is similar (and delicious)!!!!!!  Refrigerating it is obviously the key, so now we know.  If you are vegan, or dairy intolerant, or want to try something new.. this is a must!! I am sure you will see it pop up on desserts all over the place now!!

I didn’t sweeten it at all when I made it, because I didn’t think it needed it, but you can go ahead if you would like it a bit sweeter.  Hope you love it as much as I do!!

Health highlight of coconut milk: Coconut milk is easier to digest than dairy milk.  It contains saturated fats, but the newest research is showing that these saturated fats are not as bad as previously thought.  In fact, there has been research linking the fat in coconut milk to lower risk of cardiovascular disease, increased weight loss, and increased immune function.  Coconut milk is also high in minerals like iron, and manganese.

Vegan Whipped Cream (Coconut Whipped Cream)
Serves: 6
  • 1 (14 oz) can Coconut Milk
  • 1 teaspoon Vanilla Extract
  1. Place the can in the refrigerator overnight
  2. Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can)
  3. In a large bowl, whip the coconut cream on high until medium/firm peaks form (you can pull the whip out and turn it up and the peak stays put)
  4. Enjoy!! Lasts for about 3 days in the fridge, but will need a stir or rewhip


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