Vegan Whipped Cream
fnord12 pointed out that i've neglected to include such a recipe. That's a serious oversight. I heartily apologize.
Yield: ~1 1/2 cups whipped cream
Pop the bowl and beater for your electric mixer into the freezer for about 15 minutes. Add the coconut fat to the bowl, making sure not to include any of the liquid. Add the powdered sugar. Whip on super high speed until the beaters start making tracks in the cream. Taste it. If it's not as sweet as you'd like, throw in another tablespoon of powdered sugar and whip until totally combined.
Refrigerate for an hour to stiffen it up or use it right away if you like it soft. If you prefer the cream to remain soft, you should add a couple of tablespoons of the coconut water to the bowl prior to whipping.
Don't forget to lick the beaters completely clean because it's a sin to waste food.
The coconut water is great in smoothies, btw, so there you go - not wasting that either.
By min | October 23, 2012, 8:58 PM | Vegan Vittles