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Dairy Free Whipped Coconut Topping

November 13, 2010 by angelaskitchen 4 Comments

Edit 3-27-2012:  Here is some whipped coconut topping and candied lemon peels on lemon poppy seed waffles.  Yum!

 

With Thanksgiving on the way, I thought I would let you know how we top pies around here.  I have also been known to put a big scoop a bit on hot cocoa or a dairy free latte.  Mmmm…  Whipped topping made with coconut milk?  Yes, please.

 

Whipped Coconut Cream

 

1  – 14 ounce can coconut milk (not light), chilled in refrigerator overnight

2 tablespoons powdered sugar

¼ teaspoon gluten free vanilla

 

Chill a mixing bowl and beaters for mixer in freezer for 20-30 minutes.

 

Carefully open chilled can of coconut milk, spooning the thick “cream” from the top.  Avoid the thin liquid underneath.  Beat coconut cream in the chilled bowl for several minutes to form peaks.

 

Add sugar and vanilla and continue to beat for another minute.

Filed Under: Dairy Free, Desserts & Treats, GFCF, Gluten Free

Previous Post: « Menu Plan Monday – November 1, 2010
Next Post: Updated ABC Salad- Apple, Bok Choy and Carrot Slaw »

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  1. Gluten Free Dairy Free Lemon Poppy Seed Waffles | OAMC from Once A Month Mom says:
    March 27, 2012 at 9:21 am
    [...] or dusted with powdered sugar.  To make these waffles extra special, I’ll top mine with whipped coconut topping and candied lemon peel to dress them up for Easter. [...]
    Reply
  2. Gluten Free Dairy Free Lemon Poppy Seed Waffles says:
    August 15, 2012 at 10:31 am
    [...] or dusted with powdered sugar.  To make these waffles extra special, I’ll top mine with whipped coconut topping and candied lemon peel to dress them up for Easter. [...]
    Reply
  3. Menu Plan Monday – July 1, 2013 | Start Gluten Free says:
    July 1, 2013 at 7:40 am
    [...] white and blue items:  Crisp Bread Stick Sparklers and Gluten Free Angel Food Cake topped with Coconut Whipped Topping, strawberries and blueberries.  Yum!  To start the day, I might make either Lemon Berry Donut [...]
    Reply
  4. Weekly Gluten-Free Menu Plan - Red White and Blue says:
    July 1, 2013 at 9:05 am
    [...] Salad, watermelon, Crisp Bread Stick Sparklers, and Angel Food Cake topped with Coconut Whipped Topping, strawberries and blueberries. She’s also planning on making a delicious Lemon Blueberry [...]
    Reply

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