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From my previous recipes, you might have heard about how much I love whipped coconut cream. If you have not tried it before, now is the time. All you need is a can of full-fat coconut milk and a dash of vanilla essence. I like to add in a small pinch of maldon salt, but this is completely optional. Oddly enough, considering that the cream is based on coconut milk, you can only taste the slightest hint of coconut. I am positive that if you serve this to non-vegans as well they will hardly be able to tell the difference. If anything, this tastes a bit lighter than the regular version and you will certainly feel a lot better after eating it. If you are serving this as a condiment next to spicy Indian food, do not add in the vanilla. Skipping that and you will have a more savory cream.
Some of my recipes I always serve whipped coconut cream with includes; Blackberry Pie, Hot Chocolate and Waffles. There are plenty more options that would taste amazing, but those were the ones I can name from the top of my head. Basically you can use this for any recipe, dish or occasion ( ) where you would use regular whipped cream. Besides being an unprocessed and vegan option of whipped cream, this is also so much healthier for you.
Whipped Coconut Cream
makes 2 cups
- 1 can of full-fat coconut milk
- 1/2 tsp vanilla essence
- a pinch of maldon salt
1. Place the coconut milk in the fridge and allow it to sit overnight. Take it out the following day and resume to the second step.
2. Open the can and scoop out the hardened coconut mass that has gathered on the top into a bowl. The coconut water that remains can be used in any recipe that calls for plant-based milk so there is no need to throw this out.
3. Grab either an electric or manual hand mixer and start whisking the mass until you have a smooth cream. I used an electric hand mixer and it took less than 1 minute from start to finish. It will probably take slightly longer if you use a manual hand mixer but it is far from undoable. Serve immediately.
Any left-overs can be stored in the fridge for up to 1 – 2 weeks. It will firm up a bit yet all you need to do is re-whisk it before serving. It hardly gets any easier than that!
Welcome To My Blog!Hi there, and welcome to my blog. My name is Solveig Berg Vollan, and I am a 18 year old girl from Norway. On this site I post my own recipes, all of which are vegan, gluten-free and completely healthy! Not sure what to make first? Look through my Food Gallery or browse through the Recipe Index above. If you wish to know more about me, feel free to check out my About page, and be sure to join me on Facebook!