Could it be? Whipped cream?! Yes it could, and it is so easy that you will not believe it. I love whipped cream, and though I have found dairy-free brands at the supermarket and health food store, it can get pricey and is sometimes hard to find. I like to make my own. The key to making this whipped cream is that the ingredients, the bowl, and the beaters should be refrigerated until the minute you are ready to start, and make sure that you do not shake the coconut milk or you will not be able to skim the cream off the top. Whip this up and drop a generous dollop on berries.
SERVES 4
2 (14-ounce) cans coconut milk, unshaken and refrigerated
1 teaspoon vanilla extract
1. Place a large metal mixing bowl, the metal beaters from a handheld mixer, and the cans of coconut milk in the refrigerator for at least 2 hours.
2. Remove the cans from the refrigerator, open, and skim the solid cream off the top of each can of coconut milk. If the cream is not solid but still soft, return it to the refrigerator to chill until it is solid; otherwise this recipe will not work. This should yield about 2 cups solid coconut cream. Discard the remaining coconut water or reserve for another use.
3. Place the coconut solids in the bottom of a chilled metal bowl, add the vanilla extract, and beat on medium speed for about 30 seconds or until the coconut solids are creamy and soft peaks form. Use immediately or refrigerate, uncovered, for up to an hour. The whipped cream will soften considerably at room temperature.