A vegan alternative to whipped cream.
1 2/3 cup | unsweetened coconut milk | 420 mL | |
1/2 tsp | vanilla extract | 2.5 mL |
To obtain a whipped cream, only the fatty part of the coconut milk is used. Hence put the can of coconut milk in the refrigerator overnight so that the fat hardens and separates from the milk.
Pay attention: Use coconut milk that does not contain emulsifiers, otherwise the separation will not occur.
A hand-held mixer will make things easier for this recipe.
The whipped cream can be kept in the refrigerator up to 10 days. It must be whipped again before serving.
per 1 serving (30 g)
Amount % Daily Value |
Calories 80 |
Fat 8 g 12 % |
Saturated
7.2 g
36 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 2 g 1 % |
Fibre 0 g 1 % |
Sugars 1 g |
Net Carbs 2 g |
Protein 1 g |
Vitamin A 0 % |
Vitamin C 2 % |
Calcium 0 % |
Iron 4 % |
Food Group | Exchanges |
---|---|
Fats | 1 ½ |