Recipe from Yvonne Ardestani
For as long as I can remember, I have loved whipped cream. I loved it smothered all over my Thanksgiving pumpkin pie, topped on my hot fudge sundae, and even on my cakes or pies. When I became vegan, I was disappointed that I could no longer enjoy the icing on the cake, literally.
I still kind of miss real whipped cream, but luckily, we have coconuts with lots of fat that can mimic the heavy cream used in making vegan whipped topping, without the cholesterol. This can taste a little like coconut, but you can mask the coconut flavor with cinnamon.
Making coconut whipped cream takes a bit of preparation. A can of full-fat coconut milk must be chilled, ideally overnight or for a couple of days in advance. If you think you may need to make this cream when you are in a pinch, it might be a good idea to keep a few cans chilled in the refrigerator. If you want to add some sweetener, by all means, do so. You can also add other flavorings, like vanilla bean, vanilla extract or cinnamon.
- One 15-ounce can full-fat coconut milk
- 1 tablespoon coconut sugar, optional
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon, optional
- Place the can of coconut milk in the refrigerator and leave it there until well-chilled. (I chill mine overnight or for a few days.)
- Open the can of coconut milk upside down. Pour the water out into a bowl or cup to drink, or save for later use in a smoothie.
- Carefully scoop out the thick layer into a bowl or mixing bowl of a stand mixer. (Make sure you don't get liquid in the thick, solidified cream, or it will be difficult to whip and obtain soft peaks.)
- Turn your mixer or hand beater to high speed, and whip the coconut cream for 3 to 5 minutes.
- Whip until it becomes light and fluffy with soft peaks. Mix in coconut sugar, vanilla, or cinnamon. Whip it some more until combined. Taste and adjust sweetness, vanilla, or cinnamon flavor.
- Serve with pancakes, waffles, hot chocolate or anything you want.