Prep 8 mins
Cook 0 mins
This is something I came up with as a whipped cream substitute since I am allergic to milk. It came out great and I use this on my pies. It's nice and thick like whipped cream but doesn't have any sugar or dairy. It tastes great and is easy to make.
- Mix all of the ingredients in a large bowl. It is important to use a large bowl so that the milk is shallow in the bowl and your electric whisk will not be more than half way submerged. This allows enough air to be beaten into the mixture and thicken.
- Beat with electric whisk for 3 minutes. Rest for 30-60 seconds and whisk for 3 minutes more. Cover and place in the refrigerator to chill for at least 6 hours or over night. You could eat it sooner if you can't wait but it won't be that really nice thick cream it turns into. I found it stays thick longer than traditional dairy whipped cream.
This is a wonderful recipe! I made it with and without stevia, and both turned out delicious. Actually the coconut milk is sweet enough on its own, but that's personal preference :) I had this recipe in my cookbook for several months and always forgot that I wanted to try it, now when I found you on the undiscovered chefs' list for PAC fall 2009, I knew I had to adopt you and make this. Glad I did! Thanks for posting such a great idea.