Oh yeah baby! I just found a delicious alternative to whipped cream and you will not believe how simple it is to make.
I just LOVE cheese, milk and many other dairy products. I grew up eating and combining them will almost all meals. In some cases I even feel like it is just a part of my culture.
Now that I’m almost reaching 30 and that I’ve decided to mostly follow a plant based diet, I feel like I’ve been able to notice what foods make me feel really energized and great and what foods are harder for my body to process. Yes, dairy is one of those foods.
I was at a friend’s house the other day and she taught me how to make coconut milk whipped cream and it was just delicious, specially combined with strawberries.YUM. Here’s the recipe in case you want to try it out:
Coconut Whipped Cream
What you’ll need:
- 1 can of coconut milk
- Metal mixing bowl
- Sugar to taste
- Vanilla to taste
- Refrigerate a can of coconut milk overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer half an hour to an hour prior to making the whipped cream.
- Do not shake the coconut milk can. Scoop coconut cream solids into cold mixing bowl. Keep the remaining liquid for another time.
- Beat coconut cream using an electric mixer with chilled beaters on medium speed, as it softens, turn to high speed.
- Beat until stiff peaks form, 8 to 10 minutes.
- Add sugar and the vanilla extract to coconut cream.
- Taste and add more sugar if desired.
- Serve immediately. If you must store it, refrigerate in a glass container for up to 3 days. Shake or whisk gently to fluff the cream again before serving.
- Do not use “lite” coconut milk – it won’t whip. Organic coconut milk offers the best consistency.