Vegan Whipped Cream
(for approx. 250 ml)
400 ml (1 can) coconut milk
Or 250 ml coconut cream
With coconut milk: choose coconut milk that is as pure as possible, without additives and preservatives. Especially the versions from Thailand can be beaten well into whipped cream. Place the can of coconut milk in the refrigerator the day before. Open the can the next day and skim off the firm cream on top. Put the cream in a bowl.
With coconut cream: take coconut cream from a package (not from a can). Place the pack of cream in the fridge the day before.
Making whipped cream: beat the cream for a few minutes with an electric mixer until you have a light whipped cream.
CHOCOLATE CREAM
180 ml maple syrup
180 ml coconut oil, melted
90 g raw cocoa (powder)
Whisk all ingredients together. Store the cream at room temperature until use.
CHOCOLATE COULIS
180 ml maple syrup
90 g raw cocoa (powder)
60 ml coconut oil, melted
60ml water
Whisk all ingredients together. Store the coulis at room temperature until use.
CHOCOLATE COULIS
180 ml maple syrup
90 g raw cocoa (powder)
60 ml coconut oil, melted
60ml water
Whisk all ingredients together. Store the coulis at room temperature until use.
Enjoy! 🙂