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Whipped Coconut Cream (raw-vegan)

coconut whipped cream2

WHIPPED COCONUT CREAM (raw-vegan)

Whipped cream has been a tradition for many of us through out the generations. I remember grandma making fresh whipped cream to top our fruit at Sunday brunch and dipping zucchini bread pieces into it too. The taste has always been slightly sweet and the texture is light and creamy. The only problem with indulging in grandmas whipped cream is that it is made with heavy cream made from cows milk. I no longer eat dairy but I refuse to give up certain items like whipped cream on occasion–MY version that is. So that I don’t ever have to go without it, I make my WHIPPED COCONUT CREAM to serve. It still has the sweetness and texture that is in traditional whipped cream but without all the things I do not want traditional. So serve up a healthier version of whipped cream next time a recipe calls for it by making whipped coconut cream! ENJOY whipped cream again!

MAKES ABOUT 1 1/2 cups

2 cups fresh organic coconut milk from mature coconuts

1 TBSP raw organic agave or date syrup

1 tsp raw organic coconut crystals

3 TBSP organic unrefined coconut oil

calibrated thermometer

In a small sauce pan on simmer heat, simmer the coconut milk at 100 degrees (use your calibrated thermometer to be sure) until reduced to 1 cup, it will take about 3 to 4 hours, stir often. Remove from the heat and pour in the syrup and stir well. Cover and refrigerate for at least 36 hours up to 48 hours, depending on when you want to serve it. Warm the coconut oil to 80 degrees (use a calibrated thermometer to be sure) by placing it in a glass jar in a warm water bath. Remove the coconut cream from the refrigerator and place in a large mixing bowl. Add the coconut crystals. Using an electric mixer, blend the crystals in on low speed. Now whip on high for 4 minutes. After that now slowly add the coconut oil while the mixer is on high and whip until stiff peaks are present. Serve immediately with fresh fruit or GRANDMA’S ZUCCHINI BREAD DIPPERS.

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