Ever look at the ingredient list of Cool Whip? It’s full of stuff you probably don’t actually want to put in your body such as hydrogenated oils, high fructose corn syrup, and artificial flavors to name a few. And quite honestly, it doesn’t even taste good…yet we often scoop it atop desserts at which point it just becomes a tangled mess of fatty and sugary flavors which might be why we continue to use it: The chemical flavor is masked by the accompanying dessert.
Many, many years ago I ditched Cool Whip and replaced it with real whipped cream. I would buy a carton of heavy cream, add sugar and vanilla and whip it into a delicious cream to put on top of pancakes, pies, and my all time favorite Tiramisu. Well then I became a Vegan and cut out dairy products which meant no more whipped cream for me. đ I eventually found a soy whipped cream, but similar to Cool Whip it was full of ingredients that I didn’t want to eat. So after a little experimentation I figured out how to make a yummy Vegan Whipped Cream out of Coconut Milk. It’s soooo simple and sooo yummy!
Ingredients:
1 can of FULL fat Coconut Milk (or Coconut Cream if you can find it…Trader Joe’s carries it).
2Â – 3 Tablespoons of sweetener of choice
1/2 teaspoon Vanilla extract
Directions:
Refrigerate can of coconut milk overnight. Put it in the way back of the fridge so it gets extra cold. I just keep one or two cans stored in my fridge so I always have a cold one ready when needed. Chill a metal mixing bowl and mixers in the freezer for approximately 10 minutes before mixing coconut milk (or coconut cream), sweetener, and vanilla extract. Whip ingredients together on high for approximately 3 minutes. Use immediately. If going to use at a later time, cover and refrigerate. Then re-whip before serving.
ENJOY!
Sarah
