Friday, May 22, 2015

Coconut Whipped Cream (gluten free, dairy free, vegan)


I just had to give this recipe it's own post because it is soooooo good it deserves it.  This is a super easy recipe especially for such a creamy delicacy!  The hardest part is having to wait to chill the can of coconut milk so there is some planning involved.  The brand of coconut milk I use is absolutely the best (believe me I've tried the others).  I use Native Forest brand, not the light version either.  You want as much fat as possible.

This needs to be chilled in the back of your refrigerator anywhere from three to seven days depending on the type of climate you live in (hotter climates longer, colder climates, shorter).  All the fat needs to separate from the liquid.


Please note: Always check labels and manufacturing processes to ensure there is no evidence of any food allergens you may be sensitive to. 

Coconut Whipped Cream (gluten free, dairy free, vegan) 
1  can (13.5 ounces) Native Forest brand coconut milk (full fat)
3 Tablespoons powdered sugar (use organic for vegan)
1/4 teaspoon vanilla extract
1/8 teaspoon xanthan gum (optional)

Strain the liquid from the can of coconut milk.  In chilled stand mixer with the whisk attachment, add the remaining fat from the can of coconut milk and vanilla extract.  In a separate bowl sift the powdered sugar with the xanthan gum. Then add to the coconut milk and vanilla extract mix.  Whisk on medium until the powdered sugar has incorporated into the coconut milk,  stopping to scrape down the sides of the mixing bowl with a rubber spatula. Then mix on high for another twenty seconds or so.  Place in refrigerator to chill for about ten minutes or more before using. Once chilled scoop out and top your favorite desserts.

Let me know if you try this recipe in the comments section below.  I'd love to hear from you!

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