Lately, I’ve been experimenting more with making traditional foods into even healthier treats.
If you remember last week, I shared a new product I wanted to try. Agave Inulin looked promising in many new recipes. Dairy free whipped cream would create a nice opportunity to use this white powder. Especially since whipped cream is so versatile and is used so often, a vegan version with a fiber supplement would complete this whipped cream makeover. Using full-fat coconut cream, I was able to make this fluffy whipped cream in a healthy way!
I found that the agave inulin helped thicken and stiffen up the cream, which was fabulous, since coconut milk doesn’t stay as stiff as regular whipped cream. It stayed a nice clean white color and had a pillowy texture. It is important that you add the stevia to this recipe, because agave inulin is not very sweet. At first, I was actually a little disappointed by how neutral it tasted, especially in this whipped cream. I used the plain flavor agave inulin, so this may change if you decided to use the vanilla flavor but it’s still not going to be a true sweetener. However, now I almost like that it’s neutral tasting because it will work for any kind of recipe. And not to mention it’s a great product with great health benefits!! This dairy free whipped cream is a wonderful recipe to try agave inuli – it creates an amazing alternative to regular “cool whip”. This healthy whip cream tastes great with fresh berries, on top of pancakes or with your favorite non-dairy ice cream. Enjoy!
Dairy Free Whipped Cream (vegan)
1 can Full Fat Coconut Milk
3 Tablespoons Agave Inulin OR 2-3 Tablespoons Cornstarch
1 teaspoon Pure Vanilla Extract
Liquid or Powdered Stevia, to taste
Place coconut milk in the fridge or freezer for at least 3 hours to chill and harden. Pour the thickest, whitest parts of the milk (the cream) in an electric stand mixer/or large bowl. Add all the other ingredients and mix on high speed to fully incorporate all the ingredients. Continue beating for a couple minutes. Serve immediately or place cream in fridge until ready to serve.
Note: this whipped cream becomes even more firm when chilled in the fridge. If you would like to pipe this cream, add a bit more agave inulin or cornstarch, place in piping bag and freeze for another 15-20 minutes until ready to use.
Where do you buy Agave inulin and xanthan gum? I’m newly diagnosed with dairy and other food allergies. Thanks.
Kathy- we buy our agave inulin from Amazon.com here: http://www.amazon.com/Organic-Inulin-Powder-7-Ounce-Pouches/dp/B0038A6R38/ref=as_li_tf_mfw?&linkCode=wey&tag=natusweerec0b-20
Xantan gum can be found at any natural food store stores or you can also find it on amazon.com. You can search for it here: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgrocery&field-keywords=xanthan+gum
If you want to make this whipped cream soon, I have had great luck subbing the xanthan gum for about a tablespoon of flour. You can also substitute the agave inulin for a dry sweetener. I hope that helps! Good luck with your diet change! :)
hayley thomas says
do you pour the whole can of coconut milk in or only the top and leave the coconut water
You only want the thick part of the milk, but sometimes some of the thick parts blend with the water. You need some liquid so that it will be smooth, but you don’t need all of the water. By using the thickest parts, it will yield about 1 1/4 cup of “cream”. We will change the recipe to clarify better. Thank you!
Rosie @ Blueberry Kitchen says
This looks amazing – I love that you can have a dairy free whipped cream!