Vegan Whipped Cream
- Coconut milk extracted from 3 medium-sized coconuts, chilled overnight in the refrigerator
- ½ tsp pure vanilla extract
- 2 tbsp date paste
- 1 chilled glass mixing bowl
- Ice bath
Into the chilled glass bowl, carefully scoop out the thick coconut cream that has risen to the top of the container, after the coconut milk is chilled overnight in the refrigerator. Discard the water remaining at the bottom. Add the vanilla extract to the coconut cream. Place the bowl in an ice bath. Beat the cream with a hand-held blender for about 10 minutes. Once the cream is whipped and soft, add the date paste and mix it in gently, using a spatula. Return to the refrigerator, until ready to use.
Yields approximately 1 – 1½ cups of whipped cream
Use coconut milk and cream judiciously and occasionally, as it lacks fibre and is high in fat.