Coconut Whipped Cream

In my latest series of Tatum’s “test kitchen” and “mess-ups”, I am in vegan world. Specifically creams and plant based milks. I even took a vegan cheese making class at Surfas Culinary in Culver City, CA with Acooba Scot.

I was given a cookbook years ago for a birthday. This recipe comes for the coconut whipped cream comes that book. I assure you it is worth the purchase if you are at all interested in reliable tasty vegan recipes. This author is one smart lady and her confections beautiful. Decadent Gluten-Free vegan baking. Delicious Gluten-, Egg-and Dairy-Free Treats and Sweets by Cara Reed. She is also the creator of ForkandBeans.com. Her book is available on Kindle, I have placed it on my Books list located in my Amazon store.

Many thoughts come to mind when people hear the word vegan. Cardboard comes to mind for some. Food disguised as this to that is another thought. Dense. My cakes were dense some say. I have have even said that on occasion. Vegan seems so complicated. It isn’t though. Like anything, new things almost always take time for the adjusting.


If you try one recipe, try this one. It is really simple. The texture smooth and the ounce flavor isn’t overpowering. Disclaimer? You must like coconut.

I am going to use this coconut whipped as a frosting between two thin layers of cake.

All photos are quick snaps with my iPhone.

I dare you not to lick your whisk attachment before the washing after creaming..
mini can requires the use of a mini spatula from LeCreuset
this oxo smooth can opener the best and it is sold at Whole Foods..mine was a gift..
comes out of can as a clump and lands with a thud
–the water i s left in the bottom of the can
so far so good..

Recipe

Ingredients

Yield: approximately 2 cups/120g

1(14-oz) can coconut cream, refrigerated overnight or longer

5Tbsp/50g powdered sugar

1 tsp vanilla extract

Method

Open the can (do your best not to shake or vigorously move it). Scoop the top thick layer into a medium-sized deep bowl. If. The cream has been chilled long enough, you can use the majority of the can’s content-the beauty of using coconut cream.

Combine powdered sugar with an electric mixer on medium speed until fluffy, 3 to five minutes. Add vanilla extract and beat another 30 seconds. (You can always place one the freezer if it is not stiffening up.)

Stores beautifully in an airtight container for 2 to 3 weeks.

Pro tip: store coconut cream in the refrigerator ahead of time.

Until Next Time…

my flirting with vegan cheese and pairing with turkey?

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