A Vegan Coconut Whip Cream Recipe,
Just in time for Thanksgiving and either your Pumpkin Pie, or our Pumpkin Spice Mini Miracle Tarts! Easy, creamy, and delicious, this whip will knock your socks off! This recipe couldn't be simpler, but do follow directions in order to get the best whip! Take a look-see.
INGREDIENTS:
- 1 15 oz can of coconut cream (not coconut milk or cream of coconut)
- 2-3 tablespoons powdered sugar, pure can sugar, maple syrup, or Stevia to taste
- 1/2-1 teaspoon pure organic vanilla extract or vanilla bean
Grab a can of full-fat can Coconut Cream. Do Not get a can with guar gum listed as an ingredient as this will inhibit your whip! Also, do not use a light coconut version, we will need the full fat here for full creamy texture. Note: If you cannot find Coconut Cream, you can use Coconut Milk. In this case, refrigerate the can, turn it upside down, open it from bottom and pour out the liquid, then use only the solid cream portion for the rest of the recipe.
Refrigerate Coconut Cream for 6-8 hours overnight. Open the can of Coconut Cream and place entire contents in a food processor, or if using an electric mixer, chill the beaters and mixing bowl in the freezer for 5 min before mixing at medium speed. Whip until fluffy. Then add in sweetener and vanilla and whip again until stiff peaks form. Taste and add sweetener or vanilla as needed. Serve immediately or keep refrigerated for up to a week. Re-whip to fluff before serving again.
HOW TO USE:
This Vegan Coconut Whip is a definite on your own pies, or try on our new Pumpkin Spice Mini Miracle Tarts for Thanksgiving! This decadent whip is also a home run on top of fruit, grawnola, pancakes, as a frosting, and with all other desserts. We personally love it with Hail Merry Macaroons and fruit for a morning parfait!
Extra Credit Coconut Info:
What is the difference between coconut milk, cream and cream of coconut?
Coconut milk: Coconut milk has the liquid consistency of cow's milk and is made from simmering one part shredded coconut in one part water. Coconut milk is the basis of most Thai curries.
Coconut cream: Coconut cream is much thicker and richer. It is made from simmering four parts shredded coconut in one part water. The cream that rises to the top of a can of coconut milk is also considered coconut cream.
Cream of coconut: Cream of coconut is a sweetened version of coconut cream, and is often used for desserts and mixed drinks. Because of the added sugar, it is usually not interchangeable with coconut cream.
