Creamy Coconut Whipped Cream
1 15 ounce can coconut milk
1/2 cup vegan creamer (I used plain Silk creamer)
1/2 cup plus 2 tablespoons Ener-G Egg Replacer
pinch of salt
3 tablespoons sugar
1 1/2 teaspoons pure vanilla extract
1) Combine all the ingredients in a mixing bowl and mix on high with an electric mixer for approximately 3 minutes. Pour into a freezer-safe container and freeze for 3-4 hours, whisking occasionally (like twice), until ready to serve.
I've had great success using this on top of pies, layered in parfaits or mixed in with berries. It's very creamy without being overly sweet.
Source of recipe: I made this one up based loosely on the "whipped cream" recipe on the back of my Ener-G Egg Replacer box. Tonight I used it to top two pie shells filled with VeganSapien's chocolate pudding recipe and topped them with fresh raspberries. Amazing!