Vegan Whipped Cream

Brian-McCarthy120 Brian P.McCarthy is a very creative and talented professional chef. He has written a few cookbooks. You can find out more about his adventures by visiting his blog.

 

The Vegan Family Cookbook    The Global Vegan Family Cookbook

Vegan Whipped Cream
Author: 
Recipe type: Dessert
Serves: 2 cups
 
Ingredients
  • 2 14-oz can coconut milk (*Thai Kitchen® coconut milk, unsweetened)
  • ½ cup powdered sugar (or to taste)
Instructions
  1. ) Place coconut milk in refrigerator overnight, right-side up. Do not shake.
  2. ) Place mixing bowl and electric beaters in freezer for at least 30 minutes to chill.
  3. ) Remove coconut milk and pierce bottom of can with a pointed can opener and drain off the liquid part.
  4. ) Open top of coconut milk can and spoon the thick coconut cream into chilled bowl.
  5. ) Whip coconut cream with chilled beaters until fluffy, about 30 seconds. Do not over whip.
  6. ) Gently whip in powdered sugar.
  7. ) Keep refrigerate until ready to use. Holds in refrigerator for several hours.
Notes
*Thai Kitchen's brand seems to have the most usable amount of solid coconut cream needed for this recipe.

 

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