Let’s turn the coconut cream into whipped cream!
White visions of whipped cream with soft peaks are heavily guarded inside the treasure chest of every person – with some common sense- in this planet. As a kid, every white soft substance was for me whipped cream. The snow was whipped cream, my dad’s shaving cream was whipped cream. I was obsessed by this and everyone in my family knew that nothing could make me happy than a dessert or a pastry with it. My grandma used to visit us every Sunday: she took the bus from her house and the last station was exactly in front of a cafe called “Bar Gardenia” – that still has its aficionados in the area – where she bought for me a profiterole.
When profiteroles were not available, there were tons of other options like tarts with wild strawberries or rum baba. Fresh whipped cream in Italy does not come from the machines or fancy bottles: has its own place together with the ice-creams and is sweet. I love the light buttery color that already suggests the celestial flavor and the idea of its decadent nature.
In my hometown, Palermo, ice-creams are the perfect rewards under the firing sun, and this dripping trophy is a real journey between the different artisanal schools of ice-creams. I still prefer who makes it simple: few and traditional flavors with a solid identity. So with this vegan version, I am trying to cope these memories and I suggest everyone giving a try because the result is pretty convincing and gives back to your mouth the same experience of having fresh whipped cream!
Coconut whipped cream
- 1 can coconut cream (chilled overnight)
- 2-3 tablespoons powder sugar
- 2 teaspoons vanilla extract
- Chill the coconut cream in the refrigerator overnight.
- The next day spoon out only the cream from the can and beat it for 3 minutes with a hand mixer.
- Add the sugar and the vanilla extract and beat for other 2 minutes.