Whipped Cream Substitute

This week has been a hard week in homeschooling, getting my kids to do their work has been insane and so I reverted to bribing their bellies.  Pumpkin Pie to be exact.  It is their favorite and I had a fresh pumpkin strait from our garden ready and waiting to be used.  It was also the most perfect opportunity to post this wonderful Whipped Cream recipe since I have been trying to get it posted for quite a while now.  When opportunity knocks. . .TAKE ADVANTAGE!  With the Holidays right around the corner now is a better time than any to post it, so thank my kids!

Non-Dairy Whipped Cream

1 cup Coconut Cream*
*  *  *  *
1/4 tsp Cream of Tartar
2 TBSP White Sugar
1/2 TBSP Vanilla Pudding
1/8 tsp Gelatin

The recipe is best in a stand mixer, but if you only have a hand mixer, that will work too.

 

1) Refrigerate Coconut Cream for a few hours or over night.

2) Chill mixing bowl and beaters in Freezer for about 1 hour.

3) Combine 2nd list of ingredients in a small container.

4) With mixer on "Whip" or "Aerate" whip Coconut Cream until stiff (a couple of minutes is likely sufficient) and then sprinkle 1/2 of the dry mix over it and whip it for about 10 seconds then repeat with the last 1/2.

Makes nearly 2 cups.

*If you do not have coconut cream, use coconut milk following the first instruction leaving the can in the refrigerator over night. After opening the can, separate the thick milk from the thinner liquid.  Use the thick part along with 2 TBSP of the thinner liquid for every 3/4 cup of thick milk.