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With all of the desserts we have planned on our “to try” list, there is one staple that is inevitably going to make an appearance on most of them: gluten free, vegan coconut whipped cream. There are many variations out there, and we have played around with most of them. It can be tough to get that balance of taste and texture just right.
The best part is that, like dairy whipped cream, coconut whipped cream can be used in a variety of recipes. It can be folded into blended cacao and avocado to make a delicious vegan mousse, it can be dolloped on top of a steaming mug of hot chocolate, it can be paired with vegan hot fudge on top of your favorite vegan ice cream, or spooned over your favorite vegan, gluten free pie.
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Gluten Free, Vegan Coconut Whipped Cream
1 can of full fat coconut milk
1/4 cup vegan powdered sugar or powdered Swerve
1 teaspoon vanilla extract
Chill the coconut milk overnight to get it firmed up. Take out and empty into mixing bowl and beat with electric mixer until light and fluffy. Fold in sugar or Swerve and the vanilla extract. Use right away or, if you want it even thicker, freeze for another hour and then remove from the freezer, re-beat lightly if necessary, and serve.
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