Just in time for Sunday brunch tomorrow: more vegan experiments with this super tasty breakfast recipe! I’ve been hearing all this mumbo jumbo about whipped coconut cream, and finally decided to try it.
Be forewarned: you will want to eat this ALL THE TIME. Believe me, I’m a (dairy) whipped cream enthusiast, and you genuinely would not know whipped coconut cream is dairy-free. It tastes like clouds sweetened with a hint of tropical coconut flavor, sweetened with more clouds! Imagine this over a warm and comforting bowl of oatmeal when you’re eating in the dark at 6am on a winter morning, and you’ll see what I mean.
Yes, it takes a little advance planning, as you have to store the coconut milk/cream in the refrigerator overnight, but I promise it’s worth it. It’s actually very quick to whip up in comparison to regular whipped cream, and there’s no need to worry about over-beating it and getting butter instead of cream! It will keep in the fridge for several days, stored in a glass container. To serve it again, all you have to do is re-whip it. How easy is that?
Canned coconut cream wasn’t available at my local grocery store, so I used regular coconut milk instead. Here’s a recipe from a blog I absolutely adore, Lick My Spoon, for a version made with coconut cream rather than coconut milk.
You’ll want to use the full-fat variety of coconut milk rather than the light kind. You’ll get more mileage out of the coconut cream, however, since regular coconut milk only yields about one third as much cream. I’ve read that Native Forest makes a good one, available on Amazon. Trader Joe’s also sells it.
This recipe can easily be scaled up for you and your boo, or assorted personages who might want to drop by for brunch! This with a mimosa??? Or several?! Talk about good times!
Inactive: 8 hours
Active: 10 minutes
For the whipped coconut cream:
- 1 can coconut milk (do not use light coconut milk)
- 1/4 teaspoon cornstarch
- Note: some may prefer a firmer texture to this cream in the finished product. If so, add a dash more cornstarch.
- 1/2 teaspoon sugar
- dash vanilla extract
For the oatmeal:
- 1/2 cup old-fashioned oatmeal
- 1 banana
- 1/4 cup blend of nuts and dried fruits of your choice
- I used a blend of cashews, pumpkin seeds, walnuts, almonds, and dried cranberries.
- Canola oil
Store the coconut milk in the refrigerator overnight. The next day, the cream will rise to the top.
The next morning….
Microwave oatmeal according to package directions.
Open the can of coconut milk, and spoon out the cream from the top into a medium mixing bowl. Reserve the excess coconut milk and/or coconut water for another use.
Add the cornstarch, sugar, and vanilla extract to the cream. Mix together with a whisk, making sure all the ingredients are well combined, and you don’t see any dry lumps of cornstarch. Beat until stiff peaks form, about 1 minute. Throw the whipped coconut cream in the freezer for a few minutes while you prepare the nuts.
Coat a small pan with a dime-sized amount of canola oil, and use a paper towel to distribute it evenly and wipe out the excess. Over medium heat, cook the nuts until lightly toasted, stirring occasionally, about 2-3 minutes.
Take the whipped coconut cream out of the freezer and arrange the cream, nuts, and banana on top of the oatmeal. Serve immediately.