Sunday, February 5, 2012

Coconut Cream Whip

A quick and easy single-ingredient whipped topping that you don't need beaters to make!

It's also vegan!

Materials & Methods:

1 can of chilled (in the fridge overnight or in the freezer 1/2 hour) unadultered (a.k.a. only 1 ingredient) full-fat coconut milk or cream -- DO NOT SHAKE IT.

Open it.
Scoop out the cream floating on top.
Whip it with a fork.


Serves 5-6
Let it sit in the fridge to thicken even more, if desired.

Also, if your coconut milk has not separated, it will not work.

Further, this recipe doesn't make a whole lot. If you're looking to frost a cake with it, you'll probably need 4-5 cans of milk.

Finally, just 'cause it's vegan doesn't mean it's magically healthy. Coconut cream is almost pure fat, just like normal whipped cream is fat. Just puttin' that out there.