Vegan Whipped Cream
For those who don't tolerate so dairy products or simply for the some coconut lovers, this Coconut Whipped Cream is the best alternative to the regular recipe.
This whipped cream does not contain less fat than the regular version. The difference is that it contains no animal fat and the although containing saturated fats, these cause no harm on cholesterol. We also don't use refined sugars. We used agave which is plant based and low glycemic, making it diabetic friendly!
Buuuuut be cautious this is still considered a dessert. It should still be consume with moderation!
It's quite simple to make this recipe. All you need a whisk or an electric mixer and a pinch of patience.
First thing first, put the coconut can in the freezer for half a day or atleast 2 hours in order to separate the fat from the water. The cream is made from the fat which will harden in the cold.
Tips and Tricks: to recover the water, put the can upside down in the freezer (water will be on top of the fat).
And like everything is good in the coconut, don't throw that water ! You can use it for making smoothies.
I love to eat this cream with a slice of chocolate cake. You can use it with many of your cakes, pancakes, pies or just with fresh fruits. You can also use it as a glazer, it brings softness on a lemon cake for example.
Whipped coconut cream
- 1 can of coconut cream (organic or natural- additive-free is best)
- 3 tbsp of agave nectar
- 1 vanilla pod
Put the bowl and beaters in the freezer for 10 minutes. Open the vanilla pod and grate it to get the grains.Scoop all of the hardened coconut cream from your can (don't us any of the water) and whisk for 5 minutes Add agave and vanilla and continue whisking to get a firm and airy texture