Coconut Whipped Cream
Adapted from Trisha’s Southern Kitchen, Food Network
Episode: Food Swap
Whipped coconut cream is an excellent parve topping for cake, fruits, pies and ice cream
13.5-ounce can of coconut milk (not light), chilled in the refrigerator overnight (be sure not to shake or stir)
1/4 cup powdered sugar
(optional: 1 teaspoon vanilla extractDirections
Chill the bowl and whisk of a stand mixer in the freezer for an hour or more. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. At this point you can add a teaspoon of vanilla. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
Visit and get the recipe for vegan lemon olive oil cupcakes http://bit.ly/2a3gktm
For another take on coconut whipped cream:
From The Pioneer Woman, Ree Drummond: http://bit.ly/2asplQm
Notes Recipe: kosher, parve, vegan,dessert