How To: Whipped Coconut Cream

This is one of the best discoveries I have made since going vegan almost two years ago. YOU DON'T HAVE TO GIVE UP WHIPPED CREAM. It is brilliant for topping pies, brownies, and ice cream. Not to mention eating it straight from the refrigerator with a spoon. But I love topping my raw chocolate pudding with it on a more regular basis. 

Here are a few of the steps with photos. Bellow there are more detailed instructions. 

All you need: Hand mixer, whisk (chilled), small bowl (chilled), can of full fat coconut milk (refrigerated overnight), can opener, and a spoon.

The coconut water separated from the cream after refrigerating overnight (you pour this off).

Whipping the thick coconut cream that is left at the bottom of the can.

A few minutes later... And you have the best darn whipped coconut cream. 

One good quality can of full fat coconut milk (when refrigerated and separated) yields about 1 cup of cream, which yields about 2 cups of whipped cream. 

Ingredients

1 can full fat coconut milk I recommend Thai Kitchen brand.

Optional 

1 teaspoon vanilla

1 tablespoon sweetener of your choice

Equipment

1 small bowl chilled

Hand mixer beater chilled

Refrigerate your can(s) of coconut milk overnight. About 30 minutes before you wish to make the whipped cream, place your bowl and whisk in the freezer to chill. The coconut cream is incredibly temperature sensitive. Chilling your equipment will help it to firm up faster and whip into a thicker cream. 

While the can is chilling overnight, the cream in the can is separating from the water and rising to the top. The next day when you go to open the can flip it upside down before doing so. The water will now be at the top, and you can pour it off and either discard it or save to use in another recipe. Scoop the remaining thick cream that is now at the bottom of the can into your chilled bowl. With your hand mixer set to the highest speed, whip the cream with your chilled whisk for 2-3 minutes. It should firm up quickly. Now add in any flavoring or sweetener that you desire and whip for an additional minute. 

Serve the whipped cream immediately, or transfer to an airtight container and keep chilled in the refrigerator until ready to use. It should keep for about one week. 

"Mostly" Raw Black Bottom Banana Cream Pie - Oh My!

Nutty chocolate crust with a layer of raw chocolate, then a banana cream, banana slices, whipped cream, and more raw chocolate drizzled on top! This pie was so fun to make and turned out to be a hit. Seeing as it is Scott's favorite pie, I knew it had to be amazing. I had never made (or even eaten) any form of banana cream pie before this - eek! The final verdict? He LOVED it! So there you have it - stamp it "approved" and get in your kitchen and make this delicious, raw, and healthy take on a pie classic.

Ingredients

Crust
1/2 cup raw cashews
1/2 cup raw almonds
1/2 cup coconut, shredded and unsweetened
1/4 cup raw cacao powder
1 cup dates, pitted and chopped
1 tablespoon filtered water

Chocolate Layer
1/4 cup raw cacao powder
1/4 cup virgin coconut oil
1 tablespoon raw agave nectar

Filling
1 banana, ripe and mashed
2 bananas, ripe and sliced into 1/2 inch pieces
1 can full fat coconut milk, refrigerated (this is not raw)

Whipped Topping
1 can full fat coconut milk, refrigerated (this is not raw)
1 tablespoon raw agave nectar

Raw Chocolate Topping
1/4 cup raw cacao powder
1/4 cup virgin coconut oil
1 tablespoon raw agave nectar

Begin by lightly greasing your pie pan (I used a tart pan with removable sides for easier slicing) with some coconut oil. Then combine the cashews, almonds, and coconut in your food processor. Pulse until it resembles a fine meal. Then add the cacao powder. Pulse again to combine. Add the dates, and process until well incorporated and the dough is sticky. Now add the tablespoon of water and process until a sticky mess forms. Press this into your prepared pan and set aside (not in the refrigerator or freezer yet).

For your first layer, combine the ingredients for your raw chocolate and spread evenly on the bottom of the pie. Next, mash one banana in a small mixing bowl. Take your refrigerated can of coconut milk, flip it upside down, and open the can. Drain or save the excess water for another use, and scoop the cream that has separated in the can into your mixing bowl with your mashed banana. Using a hand mixer, beat the banana and cream together until well incorporated and fluffy. Spread this banana cream layer on top of your chocolate layer in your pie pan. Slice the two remaining bananas, and evenly distribute them on top of the pie, pressing down to submerge them slightly in the banana cream. Place your pie in the freezer while you prepare the whipped topping and raw chocolate drizzle.

For the whipped topping, take the can of refrigerated coconut milk, flip upside down, drain excess water, and scoop cream that has separated into a small mixing bowl. Add 1 tablespoon of raw agave nectar, and whip with a hand mixer on high until it turns into a fluffy whipped cream (about 4-5 minutes). Also make your raw chocolate at this time.

Now, take your pie out of the freezer and top with the whipped cream. Drizzle the raw chocolate on top with a spoon (or place in a baggy and cut of the corner and drizzle that way). Refrigerate the pie for at least an hour before slicing (the longer you refrigerate it the better), and enjoy!