Friday, January 1, 2010

Coconut Whipped Cream Topping

I’ve always been disappointed with the options for vegan pie toppings, but this one is rich, creamy, tasty and will NOT disappoint!

Coconut Whipped Cream Topping
1 cup full fat coconut milk
1/4 cup powdered sugar to taste
1/4 cup soy or rice milk powder
2 tsp vanilla extract

To acquire the cup of full fat coconut milk, buy a tin or two of high quality, full fat (not lite) coconut milk. Put it in the fridge or freezer for a half hour. Open the tin and scrape out the thick coconut cream at the top of the tin. Depending on the quality of your coconut milk you may be able to get 1 cup from one tin rather than two. Once you've extracted the cream beat it in a chilled bowl with an electric mixer until thick and fluffy.

Gradually beat in the powdered sugar and milk powder. If your coconut cream is already VERY thick (mine was) you can ignore the milk powder altogether and just used the powdered sugar.

Add the vanilla extract (or replace it with almond or coconut extract) and blend. Store in the fridge until ready to serve. Can be used on any pie or cake. It tastes more of vanilla than coconut, but has the consistency of very rich whipped cream.

1 comment:

  1. A clever idea to whip coconut cream! I'm going to try it.