Happy belated 4th of July, everyone! Hopefully you got to see some fireworks over the weekend. Unfortunately, I had an Ochem exam on Saturday so I couldn’t enjoy Friday as much as I had hoped. I did, however, find some time to make a banana ‘cream’ pie.
You may be wondering why you only see whipped cream and not pie…well friends, I learned a few valuable lessons as a novice food blogger when I made said pie:
Lesson 1: Don’t promise a recipe until it’s made.
Lesson 2: There isn’t a lot of room for ‘winging it’ when it comes to baking. Especially when the baker is a novice like moi.
Lesson 3: Patience! Patience! Patience! Most always, successfully cooking means being patient enough to mix ingredients at the perfect time and at the right temperature. It can make or break your recipe.
That being said, I have no pie to show off 🙁 It tasted delicious but the texture was not right so I need to work on the recipe before I can post it here. I guess that’s what happens when you try to substitute healthy ingredients for unhealthy ones!
But there is a silver lining to my inexperience – this whipped ‘cream’ recipe. It’s vegan (and also great for those friends who are lactose intolerant but not necessarily vegan.) AND, it has 50% less calories than real whipped cream.
Frankly, it would be a load of bull (pardon my almost-French) to tell you that this recipe is as good as real whipped cream. I love dairy too much to tell you that. But, for a much healthier substitute, this is pretty darn good.
Have a great week everyone – a few 4th of July photos will be up tomorrow!
- 1 can full fat coconut milk (left in fridge overnight)
- 1.5 tablespoons powdered sugar
- 1 tsp vanilla
- 1 small handful of fresh blackberries
- Put a can of full fat coconut milk in the fridge overnight (it MUST be full fat or this will not work) .
- When you open the can, make sure you open the side of the can that was facing up.
- Scoop out the solidified coconut milk and place in a bowl. There will be remaining juice still in the can. Save this for smoothies or something else if you please.
- Using a hand mixer, mix the powdered sugar, vanilla and coconut milk together.
- A creamy texture should form immediately. If it doesn’t, your coconut milk was either bad or you didn’t leave it in the fridge for long enough! 😉
- Add the blackberries and mix until combined. You will notice that the color of the whipped cream starts to turn very light lavender (so pretty!)]
- If you’re not using immediately, place in a small bowl, cover and place in fridge.
- (This recipe will make enough whipped cream to cover a 9-10″pie)