I’m hoping to be able to share several “How To” posts in addition to my regular recipes. They could be simpler basics that do not warrant a lot of explanation but happen to find there way into a lot of my food (looking at you, almond butter) or perhaps less glamorous components to a longer recipe (you’ll see). Anyway, the following is a recipe from my favorite vegan baking blog Oh, Ladycakes. The girl knows her stuff. In my opinion, this *completely vegan* whipped cream is better than the real thing. I promise you, I’m not one to say that often, but I really do believe it in this case. The coconut is so much more interesting than normal cream. You’ll get it when you try this! Recipes of mine that get insanely better when coconut whipped cream is used: (to name a few) Avocado Chocolate Pudding, Almond Chocolate Mousse, Chocolate Coconut Pound Cake, Cream Puffs with Caramel Glaze, Key Lime Pie, Dark Chocolate Pudding and Strawberry Shortcake!
Whipped Cream (V, GF)
1 can full fat coconut milk, refrigerated overnight (I just used the whole container of this– no leftovers)
1-2 tbsp. powdered sugar
1/2 tsp. vanilla extract
Open the can of coconut milk and scoop the thick top layer (or if using the afore-linked container, the whole darn thing) into a large deep mixing bowl. Blend the fatty coconut milk with a hand mixer on high speed for 15-20 seconds. Add as much or as little powdered sugar as you like and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes (until light and creamy). And boom, you’re done! This whipped cream is best served immediately, but can be stored in an air tight container in the fridge for up to three days. It will harden when chilled, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.