Wednesday, December 28, 2011

Coconut Whipped Cream (Dairy and Gluten Free)

With all the Christmas treats and desserts I wanted to create a whipped cream without the dairy.  So after a little research I found way to create an excellent topping for dessert or just on its own.

  • 1 can full fat coconut cream which has been chilled in the fridge for at least 4 hours *
  • 1/3 cup icing sugar
  • 1-2 tablespoons tapioca flour
  • 2 teaspoons pure gluten free vanilla extract

  1. Place bowl and beater in fridge for 30 minutes for better results.
  2. Gently open can of coconut milk and scrape off all the thick cream leaving the remaining watery parts for another use.
  3. Whip cream in chilled bowl and gently add other ingredients until thick and fluffy.
  4. Keep in fridge until needed to ensure its form.   
        * be sure to look at the ingredients and try for fewer preservatives

It turned out beautifully and tasted amazing.  I would like to try this one again with a natural form of sweetener.  If anyone has done so please let me know it turned out.

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