Vegan Coconut Whipped "Cream" Recipe

Last year I remember jumping with delight over this Coconut Cream Whipped Topping. A handful of you asked if there was a substitution for the gelatin and honey I used in the recipe to make it vegan. Well, success! After some trial and error, I present you with this vegan whipped "cream" delight. The only equipment required is an iSi® Whipper and iSi® N2O Cream Chargers.

Coconut Whipped Cream Topping

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | GFCF | Vegetarian | Vegan

Makes: Approximately 4 cups
Prep Time: 5 minutes
Chill Time: At least 4 hours

Ingredients:

2 14-ounce cans Thai Kitchen® full fat COCONUT MILK
1/2 teaspoon AGAR-AGAR POWDER (not flakes or bar)
1/4 cup plus 2 tablespoons AGAVE NECTAR (use liquid stevia to taste to make it sugar-free)
1 teaspoon VANILLA EXTRACT

Directions:

Allow cans of coconut milk to rest, undisturbed, for at least 24 hours to allow coconut "cream" to separate from the clear coconut liquid.

Place one-pint iSi® Whip canister in freezer to chill.

Turn first can of coconut milk upside down and open with can opener. Pour the runny coconut liquid from this ONE can into a small saucepan. Open second can and discard coconut liquid. Reserve cans with solidified cream.

Sprinkle agar-agar powder over surface of liquid in saucepan. Bring to boil, whisking constantly, and gently simmer 1-2 minutes.

Remove from heat and whisk in solidified coconut cream, agave and vanilla. Whisk until super smooth. Only if needed, add a tablespoon or two of water to achieve very thick but pourable consistency.

Pour cream mixture into chilled iSi® Whip canister (fill up to "fill" line, you will have a little leftover). Screw on lid and charge (follow manufacturer's instructions) with one Cream (not Soda) charger. Shake vigorously 2-3 times. Remove charger. Place canister in refrigerator on its side and allow to chill 4-8 hours, preferably overnight.

Once thoroughly chilled, the Coconut Whipped Cream Topping is ready to use. Attach spray nozzle. With nozzle pointed down, gently shake can 1-2 times and gently pull trigger (you are forcing the contents to the nozzle end of the canister). Store in refrigerator on its side and use within 5 days. Refrain from shaking the canister too much. The more you shake it, the airier the topping becomes and can become difficult to express.

Trouble Shooting:

• Only air is coming out or is sputtering | Before each use, shake canister 1-2 times with nozzle pointed downward and/or allow canister to sit at room temperature for 10 minutes before using.

• Cream is runny | Following charging, canister was not chilled long enough. I have found that the longer you chill the cream the better. I suggest making, charging and refrigerating coconut whipped cream one day in advance. Or charge a second time.

• Do not make half a batch unless you are using the iSi® Mini Whip.

Other Recipes to Try (not requiring an iSi® Whip)

Coconut Whipped Cream over at The Nutty Kitchen

Soy-Free Vegan Whipped Topping over at Diet Dessert and Dogs

Comments

[Shirley @ gfe]

So beautiful, Lexie. :-) I make mine with coconut milk and honey only. Works great. I guess the agar agar adds more structure?

xo,
Shirley

[Kim(Cook It Allergy Free)]

I still need to get me one of those iSi Whips!! But I LOVE Coconut Whipped Cream and this recipe looks wonderful!!
Missing you terribly, my sweet friend!
xoxox
k

[Carol, Simply Gluten Free]

I want one of those gadgets! Awesome.