Check out my new obsession. Coconut Whipped Cream! I've know about this for a while now, but recently I started thinking to myself, "why don't I have a step-by-step recipe on my blog?" I know that whipped coconut cream isn't new to many of you. It's been around for some time, and there are a lot of great one's out there, but I wanted to tackle one of my own
If you haven't made coconut whipped cream before, then now is the time. Just think of that pumpkin pie to come on Thanksgiving. It's vegan, It's dairy free (so there are no ugly consiquence's for those who are lactose intolerant), it's gluten free, and it's to die for! Especially if you love coconut. What more could one ask for?
What I really love about it is that you can control how much sugar get's added to the whipped cream. I'm going to show you just how simple this is to make. So here we go.
1. Take a can of full-fat coconut milk and pop it in the refirgerator the night before making the coconut whipped cream. You must use full-fat coconut milk for the whipping process. Don't use light because the recipe won't turn out. Chilling the can of coconut milk causes the coconut cream to separate and solidify at the bottom, leaving the watery liquid at the top of the can.
2. Place your mixing bowl in the fridge for 5 to 10 minutes prior to whipping.
3. Remove the chilled can from the fridge and flip it. This way when you open the can, all the liquid will be at the top, making it easier to just pour it off to get to the coconut cream underneath.
4. Open the can and pour the coconut water into another bowl. Don't discard the water! Make sure you save it and add it to your next smoothie. It's pure gold!
5. Scoop out the thickened coconut cream into your chilled mixing bowl. As you can see below, the coconut cream is hardened at the bottom of the flipped can.
6. Whip the cream until it becomes fluffy and light. I used my stand mixer for this, but hand beaters or a whisk will also do the trick. Mix for 2-4 minutes. You will end up with small soft peaks.
7. Add vanilla and sugar, if using. At this point you can mix in 1/2 tsp - 1 tsp of vanilla extract or if you're feeling really fancy, the scraped out seeds from a vanilla bean. For sweetness you can add cane sugar, confectioner's/ powdered sugar or maple syrup; 1-3 tablespoons or to your desired taste. Beat until incorporated.
Now serve it up any way you like!!! Just in time for some fresh pumpkin pie. I also recommend trying it on fresh fruit and pancakes.
The whipped cream will last up to 1 1/2 - 2 weeks in the refrigerator if stored in a sealed airtight container. It holds very well in the fridge, but if you're not going to use it immediately, you can re-whip it until it reaches the desired texture.
Coconut Whipped Cream
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: how-to dessert dips, spreads frosting/ icing gluten-free grain-free low-carb low-sodium vegan vegetarian soy-free coconut maple syrup
Ingredients (1.5 cups)
- 1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
- 1-3 tablespoons pure cane sugar, powdered sugar, or maple syrup (optional; add to taste)
- 1 teaspoon vanilla extract
Place your mixing bowl and beater in the freezer for 5-10 minutes to chill.
Remove the can of coconut milk from the refrigerator and flip it over so the label is upside down. Open the can and pour the coconut water into a dish or measuring jug to save for later. Remove the mixing bowl from the freezer. Using a spoon, scoop out the thickened coconut cream into your chilled bowl.
Using the whisk attachment for your stand mixer, or hand beaters, beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form. Add in your sweetener of choice and vanilla extract, and beat until incorporated.
Serve the coconut whipped cream, or transfer to a sealed airtight container and refrigerate. If you're not going to use the whipped cream immediately and it becomes too firm for your liking, you can re-whip it when ready to use to reach the desired consistency.Notes
The whipped cream will last up to 1 1/2 - 2 weeks in the refrigerator stored in a sealed container.
I hope this was helpful and that everyone has a very happy Thanksgiving!!!
How would you like a granola bar that's both delicious and good for you? One that has a nice balance of protein and carbohydrates? Well look no further, because I have got the perfect little frosty snack just for you.
Yes you heard correctly.
I've been thinking about making some new healthy snack bars that would be perfect for when hunger pangs strike. They're sort of a mix between banana ice cream and granola bars. The banana is what mainly holds them together, which is also why these guys get stored in the freezer.
I would suggest eating them in a bowl or on a little plate with a fork or spoon dessert style. Otherwise they will melt in your hands. We don't want that happening.
These would make a great healthy dessert. They would also be great for after workouts when you're a hot sweaty mess. You know when sometimes all you want is something nice and cool. Now that I've painted a rather gross image in your mind...
There's also an added bonus to these snack bars - they whip together faster than any other granola bar I've ever made (about 5 minutes -minus freezing time), and it only takes one bowl! They are also easily made vegan, just be sure to use a good vegan protein powder and viola! My favourite is Vega Sport.
Frosty No-Bake Chocolate Chip Granola Bars
Keywords: no-bake breakfast snack gluten-free grain-free low-sodium protein soy-free vegan option vegetarian banana chocolate north coast naturals whole grains bars
Ingredients (Makes 6 bars)
- 1 1/4 cup mashed banana (about 2 large banana's)
- 1 cup gluten-free rolled oats
- 1/2 cup crispy rice cereal
- 2/3 cup vanilla protein powder (I used North Coast Naturals 100% Iso Protein)
- 1/2 cup natural peanut butter
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
Mash banana in a medium sized bowl using a potato masher or the back of a fork. Add rolled oats, crispy rice cereal, protein powder, peanut butter, and sea salt and stir until fully mixed. Now stir in chocolate chips.
Using a spatula, scrape and press the batter into an 8x8 baking pan lined with parchment paper. Make sure the batter is evenly spread by smoothing the top with your spatula. Place in the freezer for 1-2 hours or until firm. Remove from freezer and slice into bars. They will melt quite fast so please serve immediately or keep them stored in your freezer for when you want a quick snack.