Sunday September 15th, 2013
Vegan whipped cream
1 tin coconut milk
2-3 tablespoons raw sugar
1 teaspoon vanilla essence
1 teaspoon locust bean gum (optional)
Let the coconut milk tin in the refrigerator for several hours (or overnight).
Put in a bowl only the white, solid part of the coconut milk, add the sugar, the locust bean gum and the vanilla essence and blend (with a mixer) until the sugar has dissolved and it becomes frothy (do not blend to long otherwise you’ll get coconut butter).
The cream can be kept in the fridge up to 2 days.