Today for #SundaySupper our mission is to create a “I got you covered dish”. What does that mean? Well for example if you are vegan or dairy free or you have no clue what to do with canned coconut, I got you covered! Matter in fact, I even got you covered as a topping! Oh ya! So for my recipe I made vegan, gluten-free and dairy-free whip cream. Not only is this whip cream good for those with special diets, it’s good for everyone. Now that my friends is a win win!!
My whip cream is made from canned coconut, the full fat stuff! Oh boy do I love it! When you refrigerate it for 24 hours it turns super duper thick. For the canned whip cream I used good old Trader Joe’s. You just have to love TJ’s! Gosh, now that I am thinking of them, I have to go there today!
You carefully scoop out the coconut fat, add it a mixture to a bowl and beat it until it’s light and fluffy! Then beat in powdered sugar, vanilla and peppermint extract. Now don’t get carried away testing it! I think the person who is writing this post did! Opps…
Just look how thick it is. Oh my gosh! Ok, spoon licking is allowed! After all you do need to test it to see if it has the right amount of sugar for you!! he he You know I am right!
This recipe made about two cups. Actually maybe more? I didn’t want to pat it down when I was measuring it. So I am saying two cups. Somethings are just hard to measure.
The whip cream is so light and has the perfect amount of peppermint to it. Don’t go crazy on peppermint extract, it’s pretty strong stuff. I do have to tell you, that you do get a taste of coconut, so if you’re not a fan of coconut, this whip cream is not for you. I don’t overly care for a lot of sugar in my whip cream so I went light on the powdered sugar. You can always use more. I also like powdered sugar in this recipe because it blends nicely with the cream. I didn’t want it to be grainy so I skipped granulated sugar and stevia. Though I am sure stevia drops would work great!
So what do you use peppermint whip cream for? Lots of things! Like topping on a peppermint mocha frappe, hot chocolate and it goes great swirled in coffee. But my favorite way to have it is on top of peppermint ice cream. Yah, baby yah! That is what I am talking about!
- 1 14oz can coconut cream or full fat coconut milk
- 1 tsp. vanilla
- ¼ tsp. peppermint extract
- 1 tbsp. powdered sugar
- Place the coconut cream or canned coconut milk in the coldest part of the refrigerator for 24 hours. Do not open or shake the can. Don't touch it!
- The next day:
- Carefully spoon out the coconut cream and place in a large bowl; beat on high speed until light and fluffy; about 5 minutes. You may have to scrap down the sides of the bowl a few times. ( NOTE: do not use the liquid coconut milk, you just want the solids from the can. You should have about a ¼ cup of liquid coconut milk left over. Discard it or use for another purpose.) Beat in vanilla extract, peppermint extract and sugar, about 2 more minutes. Taste to see if you need more sugar.
- Store in an airtight container in the refrigerator. If it harden up a bit you can re-whip it. It should last at least a week or more.
- Top on ice cream, smoothies, coffee, cupcakes, muffins and more.
I love this whip cream! I always keep a spare can of coconut cream in the refrigerator for when I want to make some whip cream to top all over everything. Yah, you can guess it I am kind of whip cream type of girl. I can’t help it, it’s so good!! Plus it’s really fun to make. Just remember the key is NOT to touch the coconut milk once you put it in the fridge. Otherwise it doesn’t solidify and trust me that has happened to me a couple of times!
This is such a fun mission we have today! I knew right off the bat what I was going to make. I can’t wait to see what others have got you covered with!!
Have a fantastic day!
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
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