The dairy-free alternative to a classic that is shockingly better than the real thing!
Whipped cream is often better than the dessert it’s topping. At least in my book. And making whipped cream is easy, but for me, avoiding dairy is best for my intestinal happiness and I had been meaning to try this dairy-free alternative but it took me this long to muster up the courage.
As a dairy lover, who’s body no longer agrees with my heart or mind on the matter, I can very easily tell when something is a substitute and even when I may like it, can admit that it’s not as good as the real deal. Well, I’m here to tell you, this time it’s actually better!
Even Noah, who basically never eats dessert and doesn’t like sweets particularly, loved this and ate just as much as I did on Thanksgiving! I made it to top a pie and was shocked at how easy it was and how great the texture and flavor were!
The secret to this is you must use full fat coconut milk (none of that lite business), the brands I recommend are Thai Kitchen, or Trader Joe’s. Trader Joes coconut cream is the best option if it’s available to you because you don’t have to separate it, the can is purely coconut cream and no water added unlike the canned milk.
The Innards:
- 1 Can Coconut Milk
- 1 tsp Vanilla
- 1 TBSP Coconut Nectar (or sweetener of choice, to taste)
Prep Time: 5 minutes Yields: 1-2 cups (depending on brand) 1. Place your can of coconut milk in the fridge overnight. 2. If you do not have the Trader Joe’s product, take the can out and separate the top white layer (coconut cream) from the coconut water (which you can save for smoothies). Place coconut cream in a mixing bowl. 3. Add vanilla and sweetener and using a hand mixer, whip on high for 3-5 minutes until you get fluffy white deliciousness. Serve chilled on top of any dessert! 
Bon Appétit!
Filed under: Dessert, Meatless Monday Tagged: coconut whipped cream, cooking, dessert, food, healthy whipped cream, holiday recipes, recipes, vegan, vegan whipped cream, vegetarian, whipped coconut cream
