Dairy-Free, Totally Vegan, Pretty Darn Close to Whipped Cream

Here’s a recipe everyone can love – whether you delight in dairy or not.

Recently I was looking into ways to curdle non-dairy milk substitutes, and got to experimenting with coconut milk, which I often have on hand (my girlfriend can’t eat almonds, neither of us love the hormone analogues in soy). Completely by accident, I stumbled on an amazingly awesome characteristic of coconut milk: It fakes whipped cream better than anything I’ve come across.

How to do it…

  1. Pour one cup of coconut milk into a saucepan and bring it to a gentle boil. (This is the milk substitute kind you’d find in the dairy case. I don’t know if the canned variety will work – it’s much thicker. Then again, it might be amazing! Leave a comment if you try it!).
  2. Once it’s boiling, the surface will begin to bubble up. Skim that off with a spoon – that’s your whipped cream substitute. Spoon it into a bowl until the foam dies back.
  3. Once you’ve skimmed the solids off, leave the saucepan boiling. Another skin will form and bubble up in a moment. Skim that off too.
  4. Drizzle the skimmings onto something that needs whipped cream! Here, we’ve used strawberries and then shaved a little chocolate. It lacks the puff of Cool Whip and other artificial stuff, but it’s rich, light, and creamy and the flavor and texture hit all those whipped cream buttons.

Simple and so tasty!

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