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Tiramisu Whipped Cream (Gluten Free + Vegan)

10:50 PM

We've been struggling with a substitute for cream lately. Heavy whipping cream isn't something that you can just walk out and buy with a dairy allergy, but so many recipes rely on it. A friend told us that he uses the full-fat coconut milk—the kind that comes in a can, not a box—and separates the fat from the liquid. We tried it and it worked magically; just make sure you buy the full-fat kind and store it in the fridge. Open it upside-down, drain out the liquid and voila. You have the perfect base for any vegan dish that needs that higher fat content (and it's better for you, so win-win!).

This is the second part of our tiramisu recipe (we blogged the ladyfingers earlier this week!) but it's delicious on other things too. It's a frosting for cookies, a filling for pastries, and anything else you can imagine. Plus, you can make only Step 2 below (the coconut and powdered sugar cream) as a replacement for whipped cream or cool whip in almost any recipe.

Prep Time: 5 minutes


2 cans of full-fat coconut milk, refrigerated overnight
1/4 cup powdered sugar, sifted
1/2 cup cashews
1/2 cup dates
1 tsp. vanilla
2 tbsp. brewed strong chai tea (we steeped 2 teabags in 1 cup of water for 15 minutes)
2 tbsp. amaretto (Disaronno Originale Amaretto is almond free; read about that here!)

1. Make Your Paste
Put your cashews, dates, vanilla, chai and amaretto into a food processor or Vitamix and run it until the mixture is completely smooth.

2. Make Your Coconut Cream
Open your cans of refrigerated coconut milk upside down (as in, remove the bottom of the can instead of the top). This will let you pour out all of the liquid and keep the cream. Scoop the cream into a bowl and use an electric mixer to whisk it until smooth, about one minute. Slowly add in your sugar, whisking it until it's incorporated.

3. Combine!
Add your paste to your cream and whisk until smooth. Taste and be impressed with your awesomeness.

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