Sunday, August 29, 2010

{VEGAN WHIPPED CREAM}

This stuff is delicious!!  Mom shared this little secret with us last week, and I made gingerbread cake today just so we could have something to try it on.

1 can Thai Kitchen brand coconut milk
1/4 c. powdered evaporated cane juice (or agave nectar or other sweetener)
1 T. corn starch
1 t. vanilla

  • Chill the coconut milk in the fridge overnight.


  • Chill a mixing bowl and beaters in the freezer for 1 hour.




  • Pierce the bottom of the coconut milk can to allow coconut water/liquid to drain.




  • Open top of can, and scoop hardened coconut fat into chilled mixing bowl.




  • Mix with chilled electric beaters until broken up and starting to smooth.




  • Add powdered sugar, corn starch, and vanilla.




  • Whip with beaters until resembles consistency of whipped cream.  If the coconut milk was set up, the texture should quickly become very much like whipped cream.  If it was a bit (or a lot) runny, it'll take longer.




*Watch a how-to video here.



2 comments:

Cassandra said...

Bless you! I've been wanting to make vegan whipped cream for ages and haven't seen a way to do it. Thank you!

Courtney said...

Yum! We make this a lot for cake. Our favorite is chocolate cake, whipped cream and fresh berries.