Gluten Free Recipe Box’s Vegan Coconut Whipped Cream49
Piggies! 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!
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.
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.