Raw vegan whipped cream can require a bit more time and work than the coconut whipped cream made with canned coconut milk. The non-raw but vegan coconut whipped cream is probably a cheaper, and less time consuming, better option for most of you. But if you have been following my blog, you’ll know that I’ve been on a quest of making the coconut whipped cream “raw” for quite a while now, and it is finally ready!
To make this recipe, you will need a whipped cream dispenser. Whipped cream dispenser is a very cool gadget that lets you make whipped cream in seconds without needing to do any actual whipping. The nitrous oxide cartridge it uses, instantly whips the cream, which allows you to enjoy whipped cream anytime. It’s like having your own homemade canned whipped cream without all the additives. It’s not something you need in everyday life per say, but you will need it to make this. The price range is between 30 to over 100 dollars, depending on if you want it all stainless steel or not, etc. I ended up purchasing mine at Sur la Table for about $40 dollars. You should also grab a box of few extra cartridges too when you buy it.
*The whipped cream dispenser cannot be substituted with a stand mixer or hand held mixer. It simply will not whip. You need the whipped cream dispenser to make this recipe. I tried using the stand mixer with agar powder but the amount that it required to whip made it grainy. Then, when I let it sit to let the agar powder absorb to make it less grainy, the mix became slimy. No bueno, who wants slimy whipped cream?
To make the raw vegan coconut whipped cream, you start by preparing the homemade raw vegan coconut milk.
There is a very important point when you are blending the coconut milk, that will make or break the recipe. You need to blend the coconut meat and water for about 3 minutes until it becomes a rich, white milk like the “success” picture below. If your milk looks slushy like the “will fail” picture, it means you need to blend it more until it looks more like the “success” picture. If you don’t own a high speed blender like Vitamix or Blendtec, be sure to take breaks in between so you don’t over heat or burn out the motor and break it. If you have a Vitamix, use the tamper to really macerate the coconut meat. It will maximize releasing the coconut milk fat into the water, which is what you want.
Stick the bowl with the coconut milk into the refrigerator and chill for 1-2 days. This will separate the coconut milk fat from the water. If you are successful with the separation, the white milk fat will make a layer on the surface and solidify, and the water will remain underneath it. If you failed, the milk fat will sink to the bottom of the water, and the amount will be very little. This is because you didn’t blend the coconut milk thoroughly to release maximum amount of coconut milk fat to successfully separate the milk.
If your separation is successful, when you gently shake the bowl, you will be able to see the solidified milk fat surface shake, and the water will peak out at the sides of the bowl.
Carefully scoop out only the white milk fat part with a slotted spoon. If you cut the surface with a knife first into squares, it will be easier to scoop it out. Try to get only the milk fat and very little of the water.
Add in maple syrup and vanilla extract to the coconut milk fat and mix well.
Load and set your whipped cream dispenser according to instruction.
Once the dispenser is charged and ready to go, shake well before use, and dispense away! It’s great on fruits, raw vegan parfaits, or on chai tea to make it into chai tea latte. I mean, what’s whipped cream not great on? Okay, well maybe not everything but still! If you end up not using the entire amount, stick the dispenser in the refrigerator and shake well before use. It will last for 2 days.
It’s definitely a bit more work than the non-raw coconut whipped cream, but fun to try if you are curious about how to make it “raw”!
- A quadruple amount of homemade raw vegan coconut milk recipe
- 3-4 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- Equipment: whipped cream dispenser
- Prepare the homemade raw vegan coconut milk, and leave it in a bowl.
- Stick the bowl with the coconut milk into the refrigerator and chill for 1-2 days. This will separate the coconut milk fat from the water.
- Carefully scoop out only the white milk fat part with a slotted spoon. If you cut the surface with a knife first into squares, it will be easier to scoop it out. Try to get only the milk fat and very little of the water.
- Add in maple syrup and vanilla extract to the coconut milk fat and mix well.
- Load and set your whipped cream dispenser according to instruction.
- Serve immediately. If you end up not using the entire amount, stick the dispenser in the refrigerator and shake well before use. It will last for 2 days.