{"id":302,"date":"2017-08-13T09:34:40","date_gmt":"2017-08-13T14:34:40","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=302"},"modified":"2021-04-12T22:29:30","modified_gmt":"2021-04-13T02:29:30","slug":"substitutions","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/substitutions\/","title":{"rendered":"DAIRY-FREE COCONUT WHIPPED CREAM RECIPE"},"content":{"rendered":"

HOW TO MAKE DAIRY-FREE WHIPPED<\/strong><\/span>
\nCREAM from COCONUT CREAM<\/strong><\/span><\/p>\n

* See Health Benefits of Coconut Cream (below)<\/strong><\/span><\/h2>\n

Whipped coconut cream is perfect for topping
\n<\/span><\/span>desserts like pie, hot cocoa and ice cream.
\n\"\"
\nIt’s also <\/span>ideal for French toast, pie fillings, mousse,
\n<\/span>and even\u00a0no-churn ice cream!<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

\u00a0<\/span><\/span>Total time <\/span>10 mins. Servings: 2.5 cups<\/span>
\n<\/span><\/span>An easy, step-by-step recipe for how to make
\n<\/span>coconut cream whipped cream! Perfect for topping vegan
\n<\/span>and non-dairy desserts calling for whipped cream.
\n<\/span><\/p>\n

\"\"<\/p>\n

Ingredients:<\/strong><\/span><\/p>\n

 <\/p>\n

1 14-ounce can (414 ml) coconut cream or full fat
\n<\/span>coconut milk*<\/span><\/p>\n

1\/4 – 3\/4 cup (28 – 84g) icing\/powdered sugar
\n(Powder coconut or raw sugar in a coffee grinder)
\n(<\/span>organic for vegan friendliness)<\/span><\/p>\n

optional: 1\/2 tsp vanilla extract<\/span><\/p>\n

 <\/p>\n

Instructions<\/span><\/strong><\/span><\/p>\n

Chill your coconut cream or coconut milk in the
\n<\/span>refrigerator overnight, being sure not to shake or tip
\n<\/span>the can to encourage separation of the cream and
\n<\/span>liquid. See notes for more insight \/ troubleshooting.
\nL<\/span>ook on the can for coconut cream that has 75% to
\n<\/span>95% coconut and 20-22% fat. *See health benefits
\n<\/span>of Coconut Cream below.<\/p>\n

<\/span><\/p>\n

\"\"<\/p>\n

The next day, chill a large mixing bowl 10 minutes
\n<\/span>before whipping. Remove the coconut cream or milk
\n<\/span>from the fridge without tipping or shaking and
\n<\/span>remove the lid. (If your liquid ends up on top, pour it into
\n<\/span>a container in the fridge for future use)<\/span><\/p>\n

Scrape out the top, thickened cream<\/span>
\n and leave the liquid behind (reserve for use in <\/span>
\n smoothies).<\/span><\/p>\n

Note: if your coconut cream didn’t harden, you <\/span>
\n probably just got a can without the right fat <\/span>
\n content. In that case, you can try to salvage it with a <\/span>
\n bit of tapioca flour – 1 to 4 Tbs. – during the whipping <\/span>
\n process. That has worked for me several times.<\/span>
\n
\nPlace hardened cream in your chilled mixing bowl.
\n<\/span>Beat for 30 seconds with a mixer until creamy. Then
\n<\/span>add vanilla (optional) and powdered sugar and mix
\n<\/span>until creamy and smooth – about 1 minute. Taste and
\n<\/span>adjust sweetness as needed.<\/span><\/p>\n

Use immediately or refrigerate – it will harden and set
\n<\/span>in the fridge the longer it’s chilled. Will keep for up to
\n<\/span>1 week.<\/span><\/p>\n


\nNotes<\/span>
\n *Using coconut cream yields more coconut whipped
\n<\/span>cream than using full fat coconut milk, because it
\n<\/span>contains more cream and less liquid.<\/span><\/p>\n

I look for 75% to 95% Fat. Finding a good
\n<\/span>brand without\u00a0 additives is important. The ingredients
\nshould be only coconut and water,<\/p>\n

<\/span><\/p>\n

*This is not my original recipe or concept, rather one
\n<\/span>I’ve adapted from many other bloggers.<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

A quarter cup of coconut milk (full-fat\/not skimmed or light milk) has about: (1<\/a>)<\/span><\/p>\n