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Delicious dairy-free whipped topping for fresh fruit salad, stewed fruit, pumpkin or fruit pies, fruit crumbles and crisps.
Total Prep And Cook Time: 15 Minutes
8 Servings or 2 cups
Nutrition Data Per 73g Serving: 174 cal, 16g carb, 12g fat, 8mg sodium, 0g fiber, 1g protein, low Cholesterol, good source of Manganese. Estimated glycemic load 11
Alisa's recipe called for rice milk powder, which we couldn't find, so we substituted coconut flour or tapioca flour, and simplified the recipe a bit. Tapioca flour worked best because it has the finest texture.
Danny Brown, of Emily's Allergies, used this coconut cream recipe as the basis of a simple banana pudding for his little princess. He made a single layer of oreo wafers (filling removed), then layered coconut cream and bananas over that. Yummy! His recipe could also be made with the coconut pudding in Coconut Fruit Tart
You'll need an electric mixer, blender or blender stick to make coconut whipped cream. Use a rubber spatula to get ALL the coconut cream out of the cans.
Question: I am just wondering approximately how long the cream will last once you whip it up. It says I can put it in the fridge until I'm ready to use it and I don't want to add it to my dessert until I'm ready to serve it. Will it last several hours in the fridge until I'm ready to serve, or do I need to whip it just before serving? Thank you!! I really love the simplicity of this delicious dairy-free whipped topping!
Answer: You can keep coconut whipped cream in the fridge for a few hours before using it. Since it's coconut, it will firm up as it cools. Being mixed with the icing sugar will keep it from separating out. But if you need to keep it in the fridge longer, like overnight, take it out an hour ahead so it won't be too firm when you use it - Judith K., Savvy Veg
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