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
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
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.
• 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