Vegan Coconut Vanilla Whipped Cream

I came up with this recipe after testing multiple flours for a gluten free pie dough. I figured after all the work and trouble of trying not to upset my system with that nasty -albeit delicious- gluten that I should kick the dairy to the curb too (but there is always a place for butter.) So the wheels in my brain start going and I remember my Coconut Chocolate Avocado Mousse. It's kind of like chocolate whipped cream. So take out the chocolate, and TADA!!! Whipped cream. Yet again, being new to the holistic nutrition game, thanks to trusty google I find out it's already been done -like a thousand times. Does it count if I didn't know- if a tree falls in the forest and no one's around does it still make a sound?

Nevertheless this recipe is so incredibly simple. However it does require a bit for forethought, as you need to put the coconut cream in the fridge the night before. It also helps to chill your bowl for 10-20 minutes prior to mixing if you want to make it right before serving. It keeps well, although I'm sure it won't last -you'll be sneaking spoonfuls from the fridge when you think no ones looking. This recipe can also be turned into ice cream by freezing -just whip it every 20 minutes until desired consistency. This will minimize the size of the ice crystals.

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 Scoop the chilled coconut cream out of the can. If you're using a brand other than Trader Joes, I've noticed that other recipes say to flip the can over, so you open it with the coconut water on the bottom (so you can pour it off and just use the solid coconut cream.)

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Add your sugar! I used 2 tbsp of raw cane sugar. I decided on the raw sugar as it has a lower glycemic index than powdered (confectioners) sugar.

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 Add your vanilla! I always have Vanilla powder on hand, alternatively you can use pure vanilla extract BUT -go for the good stuff. It pays off in flavour.

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Whisk it all up! You can use a hand blender, hand mixers, stand mixer or simply a whisk. I used a hand blender, but I think a mixer would add more volume! If you have time it really is quite lovely to chill again prior to serving, and it keeps in the fridge 1-2 weeks. However I do not think it will last that long (because it's so delicious!) and if it does you have a problem. Call me and I'll help you get through it.

The key here is to experiment! How sweet do you like it? How much vanilla do you want? Are there other extracts you like? Have fun and share your comments below!

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Vegan Coconut Vanilla Whipped Cream
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Prep Time
24 hr
Cook Time
5 min
Prep Time
24 hr
Cook Time
5 min
113 calories
26 g
0 g
0 g
0 g
0 g
30 g
1 g
26 g
0 g
0 g
Nutrition Facts
Serving Size
30g
Amount Per Serving
Calories 113
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
0%
Sugars 26g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can Coconut Cream
  2. 1-3 tbsp raw can sugar, or other sweetener to taste
  3. 1 tsp vanilla powder, or extract
Instructions
  1. Refrigerate can of coconut cream overnight. Remove from fridge, turn upside down, and open. There will be some liquid on the top which you can pour off (if you don't it will water the whipped cream down.)
  2. Scoop contents into a bowl, & add all ingredients. Whip it good. Serve with fresh berries, pies, chia pudding, or other deliciousnesses.
beta
calories
113
fat
0g
protein
0g
carbs
26g
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4 thoughts on “Vegan Coconut Vanilla Whipped Cream

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