Coconut whipped cream

 

 Here's something for those who can't enjoy dairy products but would just love something rich and cream for dessert -- coconut whipped cream.

I think it should probably be labeled "Vegan's Delight" because it has the richness and body of whipping cream but no trans fats and no animal fats. Talk about easy! This was probably the easiest whipped cream I have ever made. I have seen some really complicated vegan whipped cream recipes with tons of ingredients, but this was simple and quite a surprise. 

My recipe:

Coconut Whipping Cream

I used a hand mixer for mine but a stand mixer would probably whip it more quickly. I will probably double the recipe for our family in the future but I just wanted to try making whipping cream with coconut milk and I didn't want to risk a flop with more than one can. This does have a coconut flavor but it is not overpowering. I think it tastes more like whipped cream with a medium hint of coconut flavor. From now on I will store at least one can of coconut milk in my 'fridge to make coconut whipping cream.

1 can coconut milk (NOT the low-fat variety)

1 heaping tablespoon Confectioner's sugar

1/2 teaspoon vanilla flavoring

Place the unopened can of coconut milk in the refrigerator for at least four hours. Open the chilled can of coconut milk and carefully skim off the white, creamy hardened top of the coconut milk. Leave the watery "milk" for another purpose. (Use it in smoothies or other recipes.) You are basically skimming the fat part of the coconut milk off the top. Approximately 1/2 of the can will be left.

Place the thick coconut milk into a small mixing bowl. Add the vanilla and sugar and mix until it is the consistency of whipping cream. Store it in the refrigerator, it will not last long if it is hot. Yields about 1-1/2 cups of coconut whipping cream. Use as you would regular whipped cream.

This keeps better than I expected. The photo at the top was made two days before!