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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is the perfect topper for waffles, soy ice cream sundaes, cupcakes, desserts, or pretty well anything else that calls for a little something extra! It uses agave nectar or Maple syrup instead of sugar, making it a little less of a sugar shock for some diabetic fols. This is a Vegan whipped cream so good, it will even please the non-vegans at the table. For this recipe, you will need to create a cold version of a double boiler. Fill a small pot about half way with cold water and ice cubes, and place a bowl on top of the pot ( you may want to do some measuring first, because you do not want the bowl to fall into the pot). This is a great way to make sure the whipped cream stays chilled while you give it a good whip! Feel free to play with it, add some spices or flavors to it to enhance the flavour of your dish. Ingredients:
14 ounces coconut milk |
1 tablespoon agave nectar or 1 tablespoon maple syrup |
1 teaspoon vanilla extract |
Directions:
1. Using a spoon, carefully separate the thick, heavy cream from the top of the watery stuff below and put the thick cream in a medium sized ceramic bowl (big enough to use beaters in).
2. Cover with plastic wrap and refrigerate for at least 1/2 an hour, up to 2 hours.
3. Create the cold version of a double boiler (described above).
4. Add the agave nectar or maple syrup and extracts.
5. beat all ingredients together on a medium speed until peaks begin to form. You may want to taste test as you are beating, and add more sweetener if it tastes really coconutty.
6. Refrigerate until ready to serve. Serve the way you would whipped cream.
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