Whipped Coconut Cream Vegan Whipped Cream Food
WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)
Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.
Provided by Karen Gaudette Brewer
Categories Desserts Frostings and Icings
Time 8h10m
Yield 4
Number Of Ingredients 3
Steps:
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 9.1 g, Fat 20.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 18.5 g, Sodium 12.8 mg, Sugar 6.4 g
WHIPPED COCONUT CREAM
This is the perfect topper for waffles, soy ice cream sundaes, cupcakes, desserts, or pretty well anything else that calls for a little something extra! It uses agave nectar or Maple syrup instead of sugar, making it a little less of a sugar shock for some diabetic fols. This is a Vegan whipped cream so good, it will even please the non-vegans at the table. For this recipe, you will need to create a cold version of a double boiler. Fill a small pot about half way with cold water and ice cubes, and place a bowl on top of the pot ( you may want to do some measuring first, because you do not want the bowl to fall into the pot). This is a great way to make sure the whipped cream stays chilled while you give it a good whip! Feel free to play with it, add some spices or flavors to it to enhance the flavour of your dish.
Provided by Big Fat Vegan
Categories Dessert
Time 1h
Yield 12 waffles, cupcakes etc
Number Of Ingredients 3
Steps:
- Using a spoon, carefully separate the thick, heavy cream from the top of the watery stuff below and put the thick cream in a medium sized ceramic bowl (big enough to use beaters in).
- Cover with plastic wrap and refrigerate for at least 1/2 an hour, up to 2 hours.
- Create the cold version of a double boiler (described above).
- Add the agave nectar or maple syrup and extracts.
- beat all ingredients together on a medium speed until peaks begin to form. You may want to taste test as you are beating, and add more sweetener if it tastes really coconutty.
- Refrigerate until ready to serve. Serve the way you would whipped cream.
Nutrition Facts : Calories 67.3, Fat 6.1, SaturatedFat 5.4, Sodium 17.3, Carbohydrate 2.9, Fiber 0.8, Sugar 2.2, Protein 0.9
COCONUT WHIPPED CREAM (NON-VEGAN)
This is from Emeril Live EM1G34e. I saw the vegan version of this and searched for a regular recipe. This is it.
Provided by Nana Lee
Categories Dessert
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a bowl, whip the cream until soft peaks start to form.
- Add the sugar and whip until stiff peaks form.
- Whip in the coconut milk.
- NOTE: The whipped cream will loose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.
Nutrition Facts : Calories 837.1, Fat 81.4, SaturatedFat 57.6, Cholesterol 204.1, Sodium 130.7, Carbohydrate 26.5, Fiber 3.3, Sugar 19.1, Protein 7
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