Becoming vegan has had it's challenges, mostly gaining the knowledge on how to substitute the many dairy products that I ate when I was a vegetarian. You know the list: cheese, ice cream, milk, and whipped cream.
Luckily, mostly all the above listed was very easy to replace. However, I could not find a whipped cream that I truly enjoyed. I have tried a brand that came in a can and had that traditional spray nozzle. Unfortunately, after using the can once the cream would not come out anymore. Also, it was very expensive, since I only got one use from it.
This coconut whipped cream recipe I am sharing with you is very economical and delicious! Enjoy it on ice cream, strawberry shortcake, and fresh berries.
Ingredients:
1 13.5 oz can of organic coconut milk, chilled in the refrigerator over night
2 1/2 cups organic powdered sugar
1 teaspoon organic pure vanilla extract
Using a large bowl, empty the chilled thickened part of the coconut milk into the bowl. Do not add the liquid remaining in the can.
Using a hand-held mixer, mix thoroughly until the cream begins to thicken.
You can place the finished whipped cream in the refrigerator for a hour to thicken up more.
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