Coconut Cream (Gluten and dairy free)

Are you dairy free or trying to bake for a dairy free friend? Did you decide to make a pie or a strawberry shortcake? But when you were halfway through, you remembered that whipped cream would be good on it. Coconut cream is an incredible solution! If you add vanilla extract, you will get the best whipped cream you have ever tasted! My dad, (who is not dairy free) even says that he feels like he is missing out whenever he eats normal whipped cream! I have not tried this (I will, possibly tomorrow) but you could probably beat in an extra half cup of powdered sugar, a stick of Earth Balance, and about three quarters of a cup of melted dark chocolate for a thick and fluffy chocolate frosting. Coconut cream is light and fluffy. In my version it is not too sweet. I find that it is creamier and tastier than normal whipped cream. Enjoy!


Serves: About 2 cups
Prep Time: < 1 hour


1 14 ounce can Coconut cream
1/2 cup Powdered sugar
2 teaspoons Pure vanilla extract


Step 1: Place the coconut cream in the refrigerator for a minimum of three hours. This will help the solids separate.
Step 2:    Scoop out the coconut cream solids. Beat on high speed until fluffy and soft.
Step 3:    Add the powdered sugar and vanilla and beat until thick with soft peaks.

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