Whip It Good! (dairy-free whipped cream)
I love making my Chili Chocolate Coconut Pudding for dinner parties (find recipe here!) It’s always a hit – however, I decided to crank up the awesome factor ten-fold but topping the pudding with WHIP.
– 1 full fat can of coconut milk (ingredients should be coconut and water only, no gums! gums cause the mixture to emulsify, and we want the water/coconut to separate) Aroy-D, which is the least expensive brand, is the only can I have found without any added ingredients thus far. It does not come in an organic version (that I have found) but sometimes, we need to pick our battles
– 2 tablespoons raw blue agave or pure maple syrup
– 1/2 teaspoon pure vanilla extract
Refrigerate coconut milk overnight to ensure the cream firms, and the water separates. Very important! If the can stays warmer and blended, it will make for a very watery whip. And that is never good!
When ready to use, take can out of fridge and turn upside down. This will allow you to pour off the excess liquid from the top. I suggest saving this water and using in smoothies or mix with your pet’s food. You should pour off close to a cup or so of water – it varies
Spoon out coconut cream into a bowl.
If you live in a warmer environment, you may want to pre-chill a bowl to ensure the solidified coconut cream doesn’t melt
Now Whip It good! Grab a hand mixer or emulsifier (my boyfriend tried the latter and it works just fine) and whip the cream until fluffy
Serve over your favourite dessert
Yield: about enough to garnish a small cake or pie? you may want to double recipe for a larger yield. I successfully placed a good-sized dollop on 8 glasses of pudding – not sure if that helps!
Storage: Should keep in fridge for a couple weeks if you have extra whip.
You may even be able to freeze it! (I have yet to have any leftovers to try this with)