Gluten-free & vegan
Did you know you can make the most heavenly vegan whipped cream from canned coconut milk? It's to-die-for. Seriously. Just chill a can of coconut milk overnight (you can NOT skip this step). Full-fat please, this won't work with the "lite" stuff. Remove the top of the can and spoon out the thick, creamy part, leaving the liquidy coconut water for another use, like smoothies. Whip the thick cream just like you would dairy cream, using the whip attachment of your mixer, or if you're a real bad ass, with a whisk and your own brute strength. Add sweetener of choice if desired- agave, coconut palm sugar, or maple syrup will all work well, and if you're vegetarian and not vegan, you can use raw honey which is divine.
I'm whipping some this morning to use in a photo shoot for the Star Telegram. The piece is on smoothies, and the coconut cream will garnish a kid-friendly Chocolate-Cherry Smoothie. Recipe to come after the piece runs.
Cheers and HAPPY FRIDAY!!