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Lilly’s Table

 
 
Granola Stone Fruit Bake
© Lillys-Table.com Photo of Whipped Coconut Cream
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Whipped Coconut Cream

from Coconut Granola Stone Fruit Bake, the Week of July 27, 2014.
View the next recipe for this meal.

This au natural vegan, dairy-free topping is beautifully fluffed up and perfect for replacing whipped cream. Use your preferred sweetener such as honey, maple syrup, agave, stevia or even organic sugar, just adjust to taste. While this takes just a few minutes to whip up, allowing the coconut milk to chill overnight or for at least 20 minutes is a key step.

Ingredients

  • 1 can coconut milk, do not shake the can
  • 1 tablespoon agave nectar, or honey, maple syrup, adjust to taste
  • ½ teaspoon vanilla

Serving Size: 3 People

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Preparation Instructions

Place the coconut milk in the fridge overnight or at least 20 minutes before you want to whip the cream. Also place the bowl and beaters you will be using in the fridge to chill and become cool.

Open the can and scoop off the cream topping. Reserve the liquid coconut milk for another use. Place the cream in the chilled bowl and beat with a wire whisk or electric beaters until thick and fluffed up with air. Add your preferred sweetener and the vanilla. Continue to beat into thicker fluffiness. Taste. Add more sweetener or vanilla as desired.

Chill until ready to use, although this is best served immediately.