Vegan Cool Whip

RECIPE OF THE DAY;

Vegan Cool Whip
from Chocolate Covered Katie
(sugar-free, soy-free, and gluten-free)   

1 can unsweetened coconut milk

• sugar, stevia, or powdered sugar to taste
• optional: fruit (banana whipped cream, anyone?)
• optional: cocoa powder (for chocolate whipped cream!)

Open your coconut milk, and leave the can uncovered in the fridge overnight. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe.) Once thick, transfer to a bowl and whip in your sweetener with a fork, or even beaters, if you want to be really fancy. Stored uncovered in the fridge, the mixture gets even thicker!
Nutritional Facts:

Calories per tablespoon: 24
This whipped cream is also sugar-free, if you use stevia. And unlike Cool Whip, which lists “hydrogenated oil” as its second ingredient, my recipe has no trans fats nor high fructose corn syrup.

 (Side note: heavy whipping cream has 52 calories per tablespoon)

More great wheat/dairy free recipes in the ON SALE FOR THE HOLIDAYS eCookbook  htt://www.yvonnesinclair.com/cookbook

Make any recipe wheat free in a snap with E.Vaughn’s Conversion Mix. Recipe for this flour mix, bread flour mix, and baking mix all in the eCookbook.