We would like to wish you all a happy holiday and say a big thank you to all who support us! We couldn’t do what we do without you!
Since there was an option for pumpkin pie this week , we had someone request a vegan whipped cream. Although we didn’t have time to make up a batch to accompany your pies, I would like to share my favorite recipe with you. It is adapted from the cookbook “Vegan Homestyle” by Kay Hansen. This is my go-to cookbook for just about every staple recipe. Here it is, hope you enjoy!
Coconut Whipped Cream
1/2 cup water
1 1/2 tsp Agar powder
1-14oz. Can of coconut milk
2 Tbsp evaporated cane juice crystals (white sugar)
1 Tsp vanill extract (or 1Tbsp powder is best)
1/2 tsp. lemon juice
Directions: Heat agar and water in a saucepan and simmer gently for about 3 minutes, stirring constantly. Place all ingredients, including agar mixture into the blender and blend until well incorporated. Pour into a dish and chill until set. Before serving, spoon the set mixture into the blender and blend just until whipped and smooth. Makes approx. 2 1/4 cups.