Some stores carry unsweetened coconut cream, which will also work for this recipe.It also helps to give the can a quick shake - if you don’t hear much liquid sloshing around, that’s a good sign. When buying coconut milk, check the ingredients! The fewer ingredients the better, and the first ingredient should be coconut.Salt & Vanilla Extract: While these two ingredients are technically optional, I find that they give this vegan whipped cream recipe a more authentic flavor. This will give you a slightly different but every bit as delicious flavor profile. However, if your coconut cream is thick enough, you can use a liquid sweetener such as maple syrup. Sweetener: For basic dairy-free whipped cream with the most traditional flavor, I like to use powdered/confectioners' sugar as my sweetener. Room-temperature coconut milk won't whip properly! You’ll need to refrigerate the can of coconut milk for at least 12 hours before attempting this recipe. Native Forest, Thai Kitchen, and Arroy-D tend to work well, but if your local grocery store doesn't have any of those, you're not out of luck! In the tips section below, I’ll give you some tricks for choosing which brand(s) to buy. Some brands work better than others, so if this is your first time making this recipe, it’s not a bad idea to pick up a few varieties. Let’s take a closer look at the ingredients mentioned above!Ĭoconut Milk: Use full-fat, canned coconut milk only - light coconut milk won’t whip! It should also be unsweetened.
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