Vegan whipped cream is not only suitable for vegans, it is also ideal for people who are lactose intolerant. With it, you can make a wide variety of desserts with a cream very similar to the traditional one , with a mild vanilla and coconut flavor.
One of the advantages of this substitute for animal milk cream is that it has a perfect texture for toppings and even for decorating cakes with a pastry bag . Once ready, you must keep it cold , because in this way it will remain consistent and ready to use in the pastry recipe you prefer.
To prepare a vegan whipped cream or chantilly cream at home, choose a coconut milk that is vegan , as not all are. With this recipe, you get about 200 milliliters of light and healthy whipped cream.
Ingredients:
preparation:
- Put the coconut milk in the refrigerator overnight . In this way, it will be separated into two parts, a solid (fat or cream) and a liquid one. The one you will use to make the cream is the solid one, which you must filter the next morning. The water that separates is coconut water and you can use it for another recipe, to make a smoothie, or just drink it cold.
- Pour the solid part of the coconut milk into a bowl and keep it in the refrigerator until you are ready to mix. It is convenient that everything you use is very cold, from the container to the metal parts of the mixer. In this way you will get the cream to whip perfectly.
- Remove the container from the cold and begin to beat with the electric mixer on low speed.
- After 2 minutes of blending, add the sugar, vanilla and increase the speed a little.
- Beat 2 more minutes and increase the speed again and continue in this way until you reach the maximum speed.
- Continue beating for about 10 minutes , scraping the edges of the bowl with the mixer blades so that no lumps form.
- Once you get the consistency of the cream, turn off the mixer and store the whipped cream in the refrigerator until you are ready to use it.
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