Gluten Free Recipe Box’s Vegan Coconut Whipped Cream
49Piggies! It is DAY 20 of Gluten Free Baking With KitchenAid and we celebrate our 7QT Stand Mixer Giveaway today with the lovely Carla Spacher from Gluten Free Recipe Box. This is a fantastic website for "all things gluten-free!" Not only are there fabulous gluten free recipes that can be searched by categories such as dairy-free, casein-free, yeast free, and sugar-free etc, but there is a ton of valauble information about gluten free living on her celiac education, celiac disease, gluten intolerance, and gluten sensitivity pages.
There is also a fantastic community component to Carla's site, with forums, giveaways, and the new Zip List app coming soon, that will enable users to print, save, and rate recipes. The new app works with other sites such as Martha Stewart, Joy of Baking and many more! You will also be able to create a shopping list for recipes, and you get to keep all of this in your very own recipe box. How cool is that?
So, who is the brains behind this spectacular website? The gorgeous Carla Spacher is the owner and president of Carla’s Gluten Free, a consulting firm where she works with individuals, as well as businesses and restaurants. In addition to this, she is a proud member of the Gluten Intolerance Group of North America and the National Association of Professional Women. Carla hosted and produced the gluten-free online radio show, Carla’s Cooking, where you can listen to archived shows to learn more about gluten free living. Carla also consults with other gluten-free bloggers and professionals about website development, social media, and SEO, and she was recently added to Tom Cruise's Twitter A-Listers.
Carla just wants to help people by making gluten-free living easier and more accessible. If you have a recipe you are struggling to convert into a gluten-free recipe, please email her by sending a short message along with the original recipe via her contact form and she will help you! I fell in love with Carla through a stream of emails we exchanged in the lead-up to this event. I caught her just as her sister Tess (!!) was arriving, and we bonded over our love for our sisters. During one of her emails they were all having fun fighting over a bowl of frosting in the kitchen as Carla whipped up some family favourite treats!
Carla lives in Central California, 25 miles south of Yosemite National Park. Lucky her! Gotta love those foothills! She is lucky to live on three acres not too far from me! So, you can imagine my dream of visiting her and her sisters (and her gluten free treats) with my frosting spatula to join in on the fun! Well... I am just down the road in L.A! Yes! I will put that on my To-Do List!
Until then, I will enjoy her gluten free, nut free, soy free, vegan coconut whipped cream and dream I am in her kitchen joining in on the fun. This recipe is SUPER easy and absolutely delicious! I served this vegan coconut whipped cream with some raw nuts and seeds, chopped bananas, shaved coconut and maple syrup for a decadent parfait. But I couldn't help but wonder as I looked at the photo Carla gave me of that secret yellow cake, "Is she saving that amazing looking cake for a future cookbook?" Let's keep our eyes peeled for THAT!
Thanks for participating in this event Carla. You ROCK!
For more information about this recipe, check out Carla's original blog post.
Check out Carla's latest gluten free recipes.
Follow Carla on Facebook, Twitter and Pinterest.
Gluten Free Recipe Box’s Vegan Coconut Whipped Cream
- 1 can (15 oz) chilled full fat coconut milk (put the can in the fridge for a few hours)
- 4-6 Tbsp powdered sugar per coconut fat in the can *See note below (Trader Joe’s makes an organic evaporate cane juice version.)
- 1/2 tsp pure vanilla extract, or more to taste
- Once the coconut milk is chilled, when you open the can, the fat will have risen to the top and hardened. This is the only portion you will use. Do not mix it with the water below.
- Add this coconut fat/cream to the bowl of your stand mixer and beat on high for about 4-5 minutes or until it reaches soft peaks. You may need several cans, which you can save the fat from as you use the milk. Just freeze it until you have enough for your specific use.
- Add powdered sugar and vanilla and beat again until well blended.
- **The amount of sugar you will need will depend upon how much of the milk you use, as it is difficult to just get the fat from the can. However, you can use a strainer to allow some of the milk to drain off.
- Using a chilled metal bowl also helps in achieving the best results.
-
This is best used as a topping on cakes and desserts and not for layering, as it is heavier than conventional dairy whipped cream.
**Note - the consistency of the coconut cream is on the topping of the cake in this photo. Not the layers.
For more information about this recipe, check out Carla's original blog post.
Check out Carla's latest gluten free recipes.
Follow Carla on Facebook, Twitter and Pinterest.
Piggy Cooking Tips
freeze that leftover coconut cream for treats later
When you cook with canned coconut milk or coconut cream you often have some left over depending on the needs of the recipe. You can freeze the leftovers for up to a month for use later.
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Piggy Grunts!
Add Your GruntPerfect for non dairy! Powdered sugar makes everything better! Can you explain #4 a little more. I’m not quite getting it! Is it for the sweetness or the texture?
Alissabeth, dairy-free/vegan is exactly where I was going with this recipe. Added sugar is needed for texture purposes if you use a bit too much milk from the can. The more sugar, the more of a frosting texture yo will achieve. Hope this clears #4 up for you.
I’m with Alissabeth - does the powdered sugar make the texture more stiff/stable? I’ve tried to make coconut whipped cream before and it never really whipped up as light as cream does.
You are correct. It does not crate a whipped cream, per se. The coconut whipped cream is depicted in the photo above, just as a topping, not an actual whipped cream layer. The topping of the cake above contains coconut cream, not the layers. Hope this clarifies things for you.
It IS amazing and easy but even better than that I lost my link to this website over a year ago and I’m so lucky to have it back!
Thank yo so very much. I’d love to have you back as a regular reader. What a small world, the gluten-free community is!
That is AWESOME! So glad you are both connected again :)
This sounds amazing! I LOVE anything coconut. I can’t wait to try it. :)
Vegan whipped cream makes all desserts taste better (even if it’s just off the spoon)! I love this on pumpkin pie and apple pie, especially.
Wow, that looks wonderful Carla! And so nice that it is vegan, accommodates so many!
This sounds SO good! Any chance you know whether there are BPA free cans of coconut milk??
In performing a quick Google search, I found Native Forest, Aroy-D, Trader Joe’s “Light”, and something which may work better, Tropical Traditions Concentrated Coconut Cream! I am not sure how-up-to-date all of these are, but I can vouch for Tropical Traditions. They only do organic.
Thanks Carla! I’ll definitely keep my eyes open for it. I’ve gotta make this next time we have company :)
Sounds like an excellent plan. I always suggest when making something new to make it once before serving to guests. If anyone tries the Tropical Tradtitons concentrate please let me know how it turns out.
I’ve heard you can make coconut whipped cream, but I’ve never tried it. Other tips I’ve heard ...and it makes sense…is to be sure to buy the full fat coconut cream…more cream to work with after you do the fridge trick. If you buy Trader Joe’s , which is a lighter coconut milk, you won’t get much coconut “cream” out of the can. For what it’s worth.
Thanks for the tip Kelly!
Yes….it really does matter which full fat coconut cream you purchase.
LOVE to find new frostings that do not have dairy! Thank you for sharing!
This looks so yummy, will be trying it soon for sure. Thank you, thank you !!!
Stacey,
This is SOOO good, and you can use it in so many different ways. One way: with a spoon straight out of the stand mixer!
This looks so good I already put a can of coconut milk in the fridge to chill up so I could make this later tonight. Not going to lie, I’ll probably just eat it straight out of the mixing bowl. (I’m not even ashamed to say that!)
Thanks Carla for sharing such a great & unique recipe.
And once again, thank you Tess for bringing all these great recipes together in one happy place. :)
Megan, It is a pleasure!
I am having SOOO much fun….and YES….I ate it straight out of the mixer! 5 pounds and counting this month…but I have a smile on my face! Can’t wait to feature YOUR recipe next week!
Holy Moly! This looks amazing and so easy! I am going to try with stevia as a substitute for the sugar (on a candida cleanse) and see how it goes. NuNaturals stevia is THE best one on the market. They have lemon, orange, and chocolate stevia!!!!! Guess I will have to try each (I know, tough job :) ) Will let you know how it turns out. I’ve got several cans - off to go put them in the fridge and play with the different flavors tomorrow - YIPPEEE! Oink! Oink! XOXO
Please let us know how that turns out. NuNaturals IS amazing. I have all of their flavours too!!!
HOLY CRAP! Can I say that! This is “THE MOST AMAZING, DELICIOUS, UBER EASY, FABULOUS” whipped cream I have ever had. I altered the recipe a bit for my candida cleanse. 1) chocolate version: added 5 dropperfuls of NuNaturals cocoa bean extract plus 2 dropperfuls of a chocolate extract and a tiny pinch of sea salt to bring out chocolate. I was a serious piggy eating out of the bowl. Scott and I both were coming up with all kinds of goodies to put it on as we were just eating it straight out of the bowl.
2) orange/vanilla version: added 3-4 dropperfuls of vanilla NuNaturals stevia plus several drops of orange extract (to taste) and a tiny pinch of sea salt. Again, lapping it out of the bowl. :) SO GOOD! My next variation to try tomorrow will be MINT. So many variations to play with depending what you will be parring with or just eating. Thank you TESS and CARLA! You girls are THE BEST and thanks for sharing.
Note, I used a half recipe to make these variations. Then added ingredients to taste. So play around with the measurements to YOUR taste. Enjoy! I sure DO!
Kibby….you are AMAZING!!!!
THANKYOU for sharing your special blend of Carla’s recipe with everyone!
I have a whole box of Nu Naturals stevia in my kitchen and I am off to play!!!!!
Thanks for the inspiration :)
You sound so jazzed up! So happy to have inspired you. Love the stevia idea. I use it a lot with cream cheese you do not taste any bitterness at all. Love the flavors you used and the mint idea. I was thinking of lemon, but those sound fab! Keep enjoying, and keep us all posted!
I was just on my way over here to give another suggestion for the lovely coconut cream! I used the orange/vanilla variation in my hot CocoCeps drink (by Madre Labs - cocoa powder with medicinal mushrooms (reishi and cordyceps) and it was STUNNING! I usually put in some coconut oil and a few drops of vanilla stevia. This was a lovely variation. The combination of orange and chocolate always brings me to my knees. Scott used the chocolate variation in his organic coffee and said “YUM!” with a happy smile on his face. A winner! ALSO, Medicine Flowers has a huge array of quality extracts that would be FABULOUS to try. Can you say BLUEBERRY!!! I have a tiny sample of blueberry from them I will try next. So many varieties and options. Have fun playing with it, piggies! thank you, again!
I was thinking about you this morning, Tess and it brought a smile to my face. Have a beautiful day! :)
Love it all! Select Tea (online) makes natural colorings and flavorings that you can add, as well.
LOVING all of these variations Kibby!
You are just SOOOOOO sweet…..
Looking forward to seeing who wins the contest!!!!!!************************************
Thank you! !!!<3<3<3
I am SO excited for “Alpfelicion” who won!
Congratulations!
How far will you be travelling with it?
If you are just taking to something, it would probably be fine in a cooler. In heat though, I find coconut products tend to separate. The oil melts and products lose their form…..I hope this helps.
WOW..that looks amazing!
This IS amazing….and SO easy! Give it a go!
Thanks so much Tess! I am so honored to part of the Gluten Free Baking with KitchenAid event. It’s an awesome machine, no matter the model!
I am thrilled that you are a part of this!
Thanks so much! It was so easy to make, and makes a wonderful dairy-free addition to desserts.