December 5, 2012
Winter is here; can you believe it? The bitter cold is settling in and that means we need hearty food to keep us warm. Of course, we also can’t forget those yummy sweets that also come with the season. To help you prepare for winter, every Wednesday we will post some delicious vegan recipes that will turn your season around and keep your palate asking for more. Enjoy!
If you love whipped cream, then you’ll love this recipe from Marla Meridith over at Family Fresh Cooking. Not only is it flavored, but it’s the perfect topping for pie, pancakes, ice cream or any sweet treat!
Vegan Cranberry Whipped Cream
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
• Puree your homemade cranberry sauce until smooth. Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down, but be sure not to shake it. Open the can and pour off all of the clear coconut water (you can save this for shakes and drinks.) Put the thick cream in your mixer bowl, whip a bit until it starts to firm up. Add the cranberry sauce & sweetener, continue to whip until you have soft fluffy peaks. Chill until ready to serve.
• If your coconut cream is all ready very thick you can put all the ingredients in the mixing bowl at one time.
Coconut milk tends to vary from one brand to another. Some thicken to a dense cream quickly; others take more whipping to get peaks. Experiment with different brands to get the texture you prefer. I love them all!
Photo Credit: Marla Meridith Photography
Marla Meridith is the creator, photographer, stylist and go to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, high energy life. She is obsessed with her family, food, travel, and coffee. Look for her on Twitter, Facebook, Pinterest and StumbleUpon too.