Whipped Coconut Cream
- Ready In:
- 1hr
- Ingredients:
- 3
- Yields:
-
12 waffles, cupcakes etc
ingredients
- 14 ounces coconut milk
- 1 tablespoon agave nectar or 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
directions
- Using a spoon, carefully separate the thick, heavy cream from the top of the watery stuff below and put the thick cream in a medium sized ceramic bowl (big enough to use beaters in).
- Cover with plastic wrap and refrigerate for at least 1/2 an hour, up to 2 hours.
- Create the cold version of a double boiler (described above).
- Add the agave nectar or maple syrup and extracts.
- beat all ingredients together on a medium speed until peaks begin to form. You may want to taste test as you are beating, and add more sweetener if it tastes really coconutty.
- Refrigerate until ready to serve. Serve the way you would whipped cream.
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RECIPE SUBMITTED BY
Forget "Skinny B*tch", a vegan diet is great for all bodies! For me, being vegan is about paying attention to what goes in my body, and becoming less dependant on the industrial, meat and dairy laden diet of our society.
I am a brand new vegan (6 months and counting!) and it has totally inspired me to be more creative in the kitchen. I have been learning more and more inventive ways to veganize the classics I grew up on, and discover new tasty vegan treats.
For me, it is all about food i like, not a soap box, so eat what makes YOU feel good!