Whipped toppings make everything better. Back in my pre-vegan days, I often found comfort in the can of readi-whip – straight from can to mouth. After going vegan, I tried the ready made whipped toppings available. The soy ones had too strong a soy taste for me. The ones you had to whip yourself, just didn’t do it for me. If I was going to have to whip it myself, I figured I would just make it fresh. Coconut milk makes the ideal base for a whipped topping because it is very rich and thick. This is a treat, so don’t worry about the calories and just get the full fat version. The lite ones do not whip up the way you want them too. The trick to making this is to put the can in the refrigerator UPSIDE DOWN overnight to let the coconut cream separate from the liquid
July 11, 2014
