Vegan Cream is now available in almost every discount store. However, I like products best when they are as original and unchanged as possible. The first attempts to make vegan coconut cream also went really in the pants. Either it became mega soft or so hard that I could barely spread it. However, I have now figured out the tricks and tell you below what you should absolutely pay attention to when making vegan coconut cream.
Vegan coconut cream? hand it over!
The most decisive point, so that the vegan Cream really succeeds is the selection of the right coconut milk. It is important that it has the right fat content so that the cream is neither too lumpy nor too runny. I have tried two different manufacturers, once the coconut milk from Rapunzel and the product from Alnatura.
And the winner is? Alnatura was the better choice in this case. The fat content is a tad lower than Rapunzel, which makes it a bit creamier. Qualitatively, both products are excellent, but to make the cream I prefer the Alnatura house brand. Do you have any other brands that work for you? Then feel free to write me your experiences in the comments at the bottom of the page.
Here are the most important tips and tricks for making vegan coconut cream:
- Preparation: Whipping the cream is done a few minutes, if the preparation is right. It is very important to NEVER use the coconut milk at room temperature, but always store it in the refrigerator 24 hours before. In this way, the solid, fattier part separates from the liquid part and can be easily skimmed off. TIP: I always have a few cans of coconut milk in the fridge, so I don’t have to remember to refrigerate one if I ever want to make a quick cream.
- Extra Notice: In any case, the refrigerator should not be set too cold, otherwise the coconut milk will be too solid and can no longer be “whipped”. By too cold, I mean just before “freezing.”
- Mixing bowl: it is best to put the mixing bowl in the freezer 5 minutes before whipping, as heat does not do coconut cream any good.
- Powdered sugar: The powdered sugar gives the coconut cream more stability. A liquid sweetener such as maple syrup or agave syrup are rather less suitable.
- Skimming: Only the solid part of the coconut milk that has separated from the liquid during the cooling period is used to make the cream. Too much of the liquid and the cream becomes more of a runny mush. Therefore, when skimming, make sure to use only the firm, creamy part. I use the leftover coconut water for smoothies or desserts.
By the way, if you’re not a big fan of coconut cream, why not try my Cashew-Vanilla Cream . It’s also a wonderful substitute for cream, and like coconut cream, tastes great with dishes like the simple gluten-free muffins, as a topping on the creamy chocolate chia smoothie or the simple vegan chocolate, to the vegan spice cake or the Cherry pie .
TIP: Coconut cream also works ideally for spreading and decorating vegan cakes, such as mine vegan black forest cake (YUMMY!).
Have you fallen in love with vegan coconut cream? Then I look forward to a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes
make vegan coconut cream yourself – HOW TO
- 400 ml Coconut milk I use the house brand of Alnatura 1 can, stored at least 24 hours before in the refrigerator
- 2 EL Organic quality powdered sugar 2 TBSP.
- ¼ tbspn Bourbon vanilla ground
Anleitung
- Place mixing bowl in icebox and chill for 5 minutes.
- Skim the firm, creamy fat part of the coconut milk from the can with a spoon and add to the chilled bowl.400 ml Coconut milk
- Add powdered sugar and vanilla.2 EL Organic quality powdered sugar, ¼ tbspn Bourbon vanilla ground
- Using a hand mixer (or food processor), mix on high speed for 2-4 minutes until creamy. Season to taste and add a little more powdered sugar, if desired.
- Use and enjoy immediately or store in an airtight box in the refrigerator for up to 2 days.
