Why This Vegan Coconut Whipped Cream is Better Than Dairy скачать в хорошем качестве

Why This Vegan Coconut Whipped Cream is Better Than Dairy

This is a very white cream for your frostings, fillings, and cupcake decorations, and it is just an amazing and delicious recipe to eat with a spoon. The cream is white because, besides cashews, we will be using fresh meat from Thai coconuts. This ingredient gives the color, texture, and taste to this recipe. So, I do not recommend substituting it. #Coconut #whipped #cream is eggless, dairy-free, gluten-free, soy-free and refined sugar-free. We will not be using store-bought vegan butter or shortening in this recipe. 00:00 Intro and how to use this cream 0:41 The most important ingredient 02:04 List of ingredients 03:13 Blending process 05:48 Stabilizing the cream in a piping bag 07:48 Result and piping the coconut whipped cream Recipe: 100 gr of Thai young coconut (not brown coconut!) 80 ml coconut water 40 gr raw cashews (soak them for a minimum of 4 hours) 40 ml maple syrup (light color) 80 ml coconut oil extra virgin 25 gr cacao butter 2 tsp lemon juice 1 tsp vanilla extract Salt Enjoy this recipe!