Thursday, December 5, 2013

How to Make Dairy-Free Whipped Cream

This Thanksgiving we incorporated a few dairy-free dishes in the melee. I made a dairy-free chocolate cream pie and pumpkin pie. Of course we needed whipped cream to go along with them so I had to find a way to make whipped cream, without the cream.
This is actually quite good and has a very similar consistency to whipped cream. I purchased my Thai Kitchen coconut milk from Fresh Market, it was on sale 2 for $5. I also saw a Whole Foods store brand coconut milk for $2.40 if you want to shop around.

Dairy-Free Whipped Cream
1 can of full fat coconut milk
1 heaping tablespoon of sugar (confectionery or granulated okay)
1 teaspoon of vanilla

Prior to making whipped cream, refrigerate the coconut milk, bowl, and whisk attachment.
Be sure to open can of coconut milk upside down, as coconut fat will be at the top of the can.
Pour out the clear liquid from the can into a separate bowl, and scoop the coconut solid fat into your chilled mixing bowl.
Add sugar and vanilla and whip into peaks.
Be sure to taste it, and you can add sugar and vanilla as you like.

Keep chilled, will last for a couple of days covered and refrigerated.


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