Vegan Coconut Whipped Cream Recipe – Two Ingredient Takeover Mind Over Munch S02E01

September 30, 2019 0 By Ewald Bahringer


Hey there, welcome to Mind Over Munch Two-Ingredient
Takeover. Where I make delicious recipes out of two simple ingredients. Today I’m making
my two-ingredient vegan whipped cream. The two ingredients are one can of full fat coconut
milk
and a sweetener of your choice. You are going to start by putting your can
of coconut milk in the fridge overnight. This is going to help the coconut water separate
from the fat. The water will go to the bottom of the can and the fat comes up to the top.
The next day when you are ready to make your whipped cream or cool whip, take your can
out of the fridge and flip it over, opening it up upside down. This way you can easily
drain all of the water that had set on the bottom and there is no need to throw that
stuff away, it is great in smoothies. Then you can just scoop out that creamy, coconuty
goodness, thumbs up if you’re as stoked about this as me. It should be solid relatively
firm and of course, squishy. If you do not get the full fat coconut milk, this recipe
will not work, like coconut milk does not work, and a lot of the cans are not noted
to be light but they are watered down. So if you pick it up and you shake it around
and it sounds liquidy, it probably won’t work. Your best bet is to check the nutrition
and look for the higher fat versions. In this recipe the more the fat the better.
Transfer that goodness into a large mixing bowl or stand mixer bowl and go ahead and
add a sweetener of your choice. This is completely optional, this whipped cream will taste delicious
just plain as coconut but if you are looking for a more traditional sweet whipped cream
or cool whip, you are going to want to add the sweetener. So go ahead and add in your
stevia or powdered sugar or agave or my personal favorite, coconut sugar, but beware that will
change the color a little bit. Any sweetener you want is fine. Using your hand or a stand mixer, you’re
just going to whip this up for a quick minute or two until it is light and fluffy. And I
always recommend sweetening this to taste. Comment below, I want to know your sweetener
of choice. And there you have it, your vegan, coconut whipped cream. It is so creamy and
delicious, great on cakes, pies, shakes, coffee, pretty much anything you can think of. This
coconut whipped cream uses a natural wholesome ingredient with so many micro nutrients. Like
anything this should of course be consumed in moderation but if you have a choice between
hydrogenated oils and healthy fats, the choice is yours. You can go ahead and click right here or if
you are viewing on mobile you can click in the description box below to download todays
PDF which contains this recipe on it so you can keep it for later. And of course it’s
on mindovermunch.com. Don’t forget to subscribe for more two-ingredient recipes and remember
it’s all a matter of Mind Over Munch.