Homemade Whipped CreamNov 18 2011 by
Every year at Thanksgiving my family and I go around the dinner table and list the things we are thankful for. What’s at the top of my husband’s list this year? His loving wife, adorable kids, wonderful mother-in-law? Nope, whipped cream. See, every year at Thanksgiving we have apple pie (although this year we are doubling up and having Chocolate Pecan Pie too!) and my husband can not eat pie without whipped cream. Since we recently switched to a plant based diet he assumed that whipped cream would not be on the menu. You can only image how thankful he was when I surprised him with some homemade whipped cream! The good news – I have a very happy husband. The bad news – he keeps asking me to make pie.
- 1 can (13.5 ounces) unsweetened coconut milk (you need the full fat, not lite variety)
- 1/2 tsp vanilla extract
- 1/2 - 2 tsp coconut nectar
- Place the can of coconut milk in the refrigerator and leave it there until well chilled (I left mine in overnight.)
- Open the can of coconut milk. A thick layer of coconut cream should be at the top and separated from the watery liquid below.
- Scoop out the top layer of coconut cream (make sure you stop as soon as you reach the watery layer below) and place in a large bowl.
- Whip the coconut cream with a stand or hand mixer at high speed for 3 to 5 minutes. (The cream will become fluffy and light, with soft peaks.)
- Mix in the vanilla and coconut nectar and whip for another 20-30 seconds. (The amount of coconut nectar you add will depend on how sweet you want your whipped cream.)
- Serve with fresh fruit, Peach Breakfast Crisp, pie or top your hot chocolate with a spoonful.
Nutritional info will vary depending on how much cream you get from each can.
While the whipped cream is best used right away it does hold up pretty well in the refrigerator for a few days.