Showing posts with label vegan whipped cream. Show all posts
Showing posts with label vegan whipped cream. Show all posts

Tuesday, July 30, 2013

How to Make Dairy-Free Whipped Cream and Beat Breast Cancer by Cleo Coyle (Vegan Recipe)



I must thank a follower of this blog for inspiring today's post: Nancy Prior Phillips...


Nancy is an enthusiastic reader in general and a booster of mysteries in particular. Over the past year, she's been an incredible inspiration to me (and many others) in her fight against breast cancer. 

Nancy bravely posted on facebook throughout her chemo treatments while showing off a variety of nifty-looking wigs. She's kept her spirits up through radiation and recovery, and we all think she's amazing. (You can friend Nancy on facebook by clicking this link, and I'm sure she won't mind my saying so!)

Nancy also recently developed an allergy to milk products, more specifically casein, and she's quickly learning about clever solutions. When she told me about this one, which is also a vegan solution for dairy-free whipped cream, I tried it and loved it.

Although I don't have a dairy allergy, my late mother, Rose, who fought colon cancer, developed an intolerance to lactose late in life, and I probably will, too. If she were still with me, I'd be tickled to whip this up for her. Since I can't do that, I'll whip it up for you (with thanks to Nancy) and you can bet that we both sincerely hope you will...

Eat with (everlasting) joy!
~ Cleo Coyle



How to Make
Dairy-Free (Vegan)
Whipped Cream 


To download this recipe in a free PDF document that you can print, save,
or share, click here.





Cleo Coyle, lover of fluffy,
sweet stuff, is author of The
Coffeehouse Mysteries

and
The Haunted Bookshop
Mysteries
Recipe adapted by Cleo Coyle 
Courtesy of Nancy Prior Phillips


This dairy-free whipped cream, made with coconut milk, is absolutely delicious. It's a fun recipe to execute and fairly easy. There are a few tricks to getting it right, and I'll share them with you below. My first tip...

When you make this whipped coconut milk, you'll notice it has a slightly different consistency than dairy cream; it's a little looser. Not to worry. Frankly, it's great served as is, right after you whip it, but you can also get a firmer texture by placing it in the fridge for about an hour after it's whipped--which means it also stores very well. So you can whip it and eat it, OR pop it in the fridge to firm it up even more. And you can store any leftovers in the fridge, too, so you can continue to...eat with (dairy-free) joy! ~ Cleo


Ingredients:

1 Can Coconut Milk - Do not use "lite" coconut milk;
   yes, lite is great for cooking, but it won't work in this recipe.
   You will need regular, 
full-fat coconut milk.

1-2 Tablespoons powdered (confectioners') sugar      
      (or the equivalent in artificial sweetener)

(Optional): 1/2 teaspoon vanilla extract

Step 1 - Chill it, baby: Place the can of coconut milk (not lite, just regular coconut milk) in the fridge for at least 48-hours. Although some recipes say “overnight,” that never works for me and my fridge; the cream does not harden enough for me in less than 2 days, so I simply store a few cans in the back of my refrigerator (the coldest part). That way, there will always be one ready when I want one.



Step 2 - Bottoms up: Take the can out of the refrigerator and gently turn it over. Now open the top (which was previously the bottom) and you will see a translucent liquid at the top of the can. Pour this out—you’ll get about ½ cup. (Save it for my Caramelized Banana recipe, which you'll find at the end of this one.)






Step 3 – Whip it good: Inside the can, you will see the hardened coconut cream. Spoon it out into a cold bowl (pre-chill the bowl about 15 minutes in the fridge or freezer). To the bowl, add 1 to 2 tablespoons of powdered sugar (or artificial sweetener). Although I don’t add additional flavor, this is the time to add ½ teaspoon of vanilla, for example, or cocoa or cinnamon, if you like. 

Using an electric mixer, beat the cream until it’s frothy. (I also pre-chill the beaters in the freezer, about 10 minutes.)






If you find the cream is a bit loose for your taste, no worries, simply place it in the fridge for an hour or so and it will firm up beautifully. Serve as you would dairy whipped cream and store leftovers in the fridge.



And now a little
Bonus Recipe


Cleo's
Caramelized Bananas
in Coconut Cream


This is what I do with the clear coconut liquid (about 1/2 cup) that separates from the hardened coconut cream. I pour it from the can into a plastic container and keep in the fridge until I'm ready to use it in this recipe.

To Make the Caramelized Bananas: Pour the clear coconut liquid into a skillet. Add 1-2 tablespoons of dark brown sugar. Warm and stir until the sugar dissolves. Add sliced bananas to the pan (3 to 4 medium bananas); the slices should be flat and in one layer. 

As you cook the mixture, the bananas will soak up the sweetened coconut liquid and caramelize. Be sure to turn the slices gently during cooking, so both sides have contact with the pan's hot bottom. Serve at once by placing the warm bananas in a bowl or glass and dolloping the whipped coconut cream on top. The whipped cream will melt down, giving you Caramelized Bananas in Coconut Cream that is out of this world and (for vegans and diary-free eaters...) a dessert that tastes like ice cream!






Eat with (dairy free) joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.




A Brew to a Kill

Last year's
hardcover bestseller
is now a  bestseller
in paperback!

To learn more,
click here. 


"A foodie's delight...
And a satisfyingly
rich mystery."

~ Kirkus Reviews



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 

 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.