Who doesn’t love whipped cream? It’s just one of those things that make everything better. But not everyone can, or wants, to eat dairy. The solution: Vegan dairy-free whipped cream, inspired byChocolate Covered Katie. Just as rich, just as creamy, but sans dairy.
The miracle of coconut cream makes this possible. Rich coconut cream comes from raw coconut flesh, grated and soaked in water until the cream rises to the top. This cream is skimmed off and packaged.
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Creamed coconut is very high in calories and saturated fat, but it has considerable health benefits. Loaded with vitamins B, C, and E as well as essential minerals, it offers lots of fiber. And it’s cholesterol-free, unlike other saturated fats.
Coconut cream is different from coconut milk in that it contains less water and is therefore much thicker. Whipped up, it can take the place of dairy whipped cream. Simply whip the coconut cream with a hand mixer or in your stand mixer with the whip attachment, slowly adding the sugar and vanilla. Taste as you go, ensuring your coconut whipped cream is as sweet (or not) as you like. Once you can turn the whip or mixer upright and the cream holds firm peaks, it’s ready. Stop mixing at this point, lest you turn your delicious whipped cream into solid chunks of fat.
You can flavor your whipped cream with almost anything you like. Add a little bourbon in place of vanilla as you mix, sprinkle in some cocoa powder, or add some peppermint extract. The possibilities are endless. Add this whipped coconut cream to a bowl of ripened strawberries, and you have yourself a healthful, satisfying dessert — and proof that you can have food you love and feel good about eating it with just a few tweaks.