Here it is! My vegan (coconut) whipped cream! No crisp is complete without a cold creamy something to go alongside. But let's be honest. EVERYTHING tastes good with whipped cream.
The problem is that vegan whipped cream is inherently challenging... read: whipped cream sans cream. A few years ago I made a pumpkin pie for Thanksgiving and was determined to make a vegan whipped cream that would trick everyone into thinking it was the real deal. Yes, this whipped cream does have a slight coconut flavor, but the texture is pretty great, and so far it has done a good job of convincing even the harshest of critics. As coconut milk does not absorb air the same way as heavy cream, I use agar agar flakes (obtained from algae) to thicken the cream without weighing it down.
(COCONUT) WHIPPED CREAM
- 1 can full fat coconut milk, refrigerated overnight
- 1/2 teaspoon agar agar flakes
- 1 tablespoon vanilla extract
- 1 tablespoon light agave nectar
Carefully invert the can of coconut milk and remove the bottom (now top) with a can opener. Slowly pour the liquid into a small saucepan, making sure the separated coconut cream stays in the can (refrigeration separates the liquid from the cream and floats the cream to the top). Scoop the remaining cream out of the can into a bowl, and return the bowl to the fridge.
Add the agar agar flakes to the saucepan. Heat the liquid on low, stirring regularly with a whisk until the flakes dissolve completely.
Remove the cream from the fridge and pour the saucepan contents into the bowl of cream. Add the vanilla and agave. Whisk with an electric beater until thickened slightly. Return the bowl to the refrigerator, and chill for at least a few hours. The cream will continue to set up in the fridge, so don't be concerned that you don't get the desired texture after whipping the cream. Try to have patience while it sets up, and enjoy!