Dairy Free Whipped Cream Recipe by Nourishing Gourmet Blog
You’re as proud as the parent of a newborn baby, and you pull your dairy free whipped cream out of the fridge, and horrors! Oh no!
Your whipped cream has developed some solid globules. The fat content has separated and ruined your whipping efforts. So how do you prevent this from happening? What is the secret, especially if you are using an ISI dispenser?
In this article Kimi Harris shares her Coconut Cream Whipped Cream secrets with us.
1 x 14 ounce can of Coconut Cream full fat, unsweetened coconut milk (Consider using Ceres Organics Coconut Cream – 22% Fat, with Guar Gum) ALTERNATIVELY, make your own, and strain it. (See page 18 of this catalogue).
2 tablespoons coconut oil, gently melted
1 ½ teaspoons of high-quality vanilla extract (gluten-free, if needed)
¼ cup of pure maple syrup (or sweetener of choice)
Here is the official The Nourishing Gourmet blog recipe.
For more ideas join us at Camp Coconut!
If you want some more recipe ideas on how to make with Coconut Oil, then you’ll need to have a login to the free learning area at Camp Coconut! www.coconutoilshop.co.nz/learn
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