04 October 2008
Vegan Whipped Cream!
Pumpkin pie with vegan whipped cream. This is the best thing I have made in a long time. I used Wolfie's Pumpkin Pie Recipe from La Dolce Vegan (has the unknown Wolfie ever surfaced in the world of vegan blogs? Her recipes in LDV are always hits), but the exciting part is the whipped cream.
I found it in an article in The Oregonian (where else?) about Ivy Entrekin, who keeps a blog here, but I didn't see any recipes posted. The article is now in the archives and you have to log in to see it, so I've posted it below. It is almost painfully easy and delicious. The only thing I might change when I make it for Thanksgiving is to lower the amount of sugar. The pie has a crumble topping on it already, so it doesn't need more sweetness.
Coconut Whipped Cream
From Ivy Entrekin, published in The Oregonian, August 19, 2008
Makes about 1 1/2 cups
1 can regular (not lite) coconut milk
1/3 cup organic powdered sugar
1/4 cup coy milk powder
1/8 tsp vanilla
Refrigerate the coconut milk for 4 hours. Place a medium-sized metal bowl and beaters for an electric mixer in the freezer.
Remove chilled coconut milk from refrigerator and scrape the thick cream from the top of the can into the chilled bowl. Fold in the powdered sugar, soy milk powder, and vanilla. Beat coconut cream with electric mixer until thick and fluffy (This took me about 5 minutes). Cover bowl and chill for 30 minutes. Remove just before serving.