For a very long time, I wanted to do this recipe. Making a coconut whipped cream that was not from a can? It was in the back of my mind. I just didn’t know if it was going to work out. But to my surprise, it did worked! It is the best vegan whipped cream I’ve ever try so far. This whipped cream, it’s airy, fluffy and perfect as a frosting. As for the sweetener in this recipe, I use maple syrup. Feel free to change it for your favorite sweetener, if you don’t have maple syrup. Remember its whipped cream! anything goes.
I wanted to make this recipe completely from scratch. That is why I start from making the coconut milk to whipping the cream. Is very important to wait for those 24 hrs in the refrigerator. This is what is going to make the cream more solid. You can use a hand mixer if you don’t have a stand mixer. But what you really need to have, it’s a glass or metal bowl, that can fit in your freezer. Before whipping your vegan cream, your bowl and whip attachment should be in the freezer and super cold. I used for this vegan whipped cream, guar gum and sunflower lecithin. Why? here is why. Sunflower lecithin works as an emulsifier, it prevents the coconut milk from separating. As for the guar gum, that is the magic trick. Guar gum its what make this vegan whipped cream thick, and allows it to trap some air for fluffiness. If you are vegan, paleo, gluten free, dairy free or even kitogenic diet (just substitute for stevia), this recipe is for you! For the recipe, just go to sunnybatters.com. Next week I’m coming with more grain free, paleo recipes for my vegans friends. How about a Chocolate Cake with this delicious vegan whipped cream? mmm…See you next time!
music: Gemini Robot/Bird Creek