Vegans are the sweetest people. I know this because there has never been so much demand for a recipe as there has been for my gluten-free, soy-free whipped creams and chocolate mousse. My soups and broccoli dishes, even kale, never get this kind of attention.
Or maybe it’s because everyone knows that I don’t do desserts. So I guess that makes this a sort of limited edition type of recipe (psst…I have another dessert coming up next).
Or maybe it’s because it’s cold out and what warms you up better than a cup of hot cocoa topped with silky, fluffy whipped cream? Or maybe it’s because the holidays are this week and people want to serve sweet, yummy, healthy and compassionate desserts to their friends and family.
Whatever the reason, why buy prepared vegan whipped cream that has propellants, additives, sugar substitutes and chemicals in it? This recipe is fast and easy. It uses coconut milk so it’s soy-free and gluten-free. Plus, it’s fun to make it yourself or with your kids.
So without further ado, here is the recipe for my Vegan Gluten-Free, Soy-Free Whipped Creams and Chocolate Mousse.
Wishing you all much love, light, laughter and compassion this holiday season.
Vegan Gluten-Free, Soy-Free Whipped Creams and Chocolate Mousse
(this recipe will make roughly 4 to 5 cups of whipped cream so if you’re planning to make mousse topped with whipped cream, you need to multiply the ingredient amounts based on how much you are planning to serve).
¼ cup raw turbinado sugar
¾ tsp. cornstarch
2-13.5 oz. cans full-fat coconut milk
1 Tbs. vanilla extract
4 Tbs. tapioca flour (or starch; it’s the same thing)
For chocolate whipped cream:
2 Tbs. unsweetened cocoa powder
For chocolate mousse:
1-1 ½ cups vegan chocolate chips (depending on how rich you want it)
The first thing you have to do is chill the coconut milk overnight. Put it in the coldest part of the fridge and don’t move it around. The coconut milk will solidify overnight. The next day, take it out of the fridge and don’t shake the can or turn it upside down. The liquid goes to the bottom of the can and we need to get rid of it. With the pointy part of a bottle opener, puncture the bottom of the cans (without turning it upside down) and let the liquid pour out. When it finishes draining, open the tops of the cans and you should see solid coconut cream. Using a spatula, transfer the coconut cream into a chilled metal bowl.
The second thing you have to do is make your own vegan confectioner’s sugar. In a spice grinder, grind the raw sugar and the cornstarch until it is a fine powder. You should have about 1/3 cup confectioner’s sugar now. Set it aside.
Beat the coconut cream with a hand mixer, going from low to high speed, until it becomes thick and fluffy.
Add the vanilla and beat to mix it in. Add the confectioner’s sugar and beat that in. Use a spatula to scrape any sugar that clings to the sides of the bowl into the cream. Beat in the tapioca flour, one Tbs. at a time, until you have your desired consistency. Again, scrape any flour on the sides of the bowl into the cream. That’s it. You have whipped cream! Chill for an hour or two before serving. Don’t forget to lick the spatula and the beaters (after you remove them from the mixer, of course 🙂
If you want chocolate whipped cream, add in the unsweetened cocoa powder and beat the whipped cream until it is well incorporated. That’s it. Now you have chocolate whipped cream! Chill for an hour or two before serving. Again, lick the spatula and the beaters 🙂
You can make other flavored whipped creams by adding in different ingredients. How delicious would a coffee flavored whipped cream or mousse be? Yum!
To make the chocolate mousse, simply melt the chocolate chips in a double boiler (a metal pot or bowl sitting atop a pot of water over medium heat). Stir the chips until they are just melted and silky. Let the melted chocolate cool a bit and then add it to the whipped cream. Fold it in gently so the whipped cream stays light. Spoon the mixture into serving glasses and refrigerate for at least an hour or until it sets up. Top with whipped cream, chocolate chips or your other favorite toppings. Enjoy!
The “V” Word: Say it. Eat it. Live it.
I am making this tonight! I will let you know how it turns out. I may need to half the recipe, otherwise I will likely eat all of it. I am thrilled I found you Rhea!!! xoxo
Oh, dear, this recipe is just too amazing for words. And, I LOVE meeting other gfree, no-egg, no dairy cooks! I plan to make this one soon, and I shall send Christina-Marie many thanks for introducing me to your site.
Yes, C-Dan. There is a link to it on the main page of the blog. It’s http://www.facebook.com/thevword
But on that page you will only see pictures, posts and links to come here – not the actual recipes. They are only here on the blog…until the cookbook comes out 🙂
Thanks for the amazing recipe!! Do you have a facebook page for your recipes? will be much easier to follow and comment 🙂
Hi Karen – great to meet you. I guess you are working on being gluten or as least wheat free since it bothers you so much. I feel much better without it. Keep in touch!
Hi Rhea! My name is Karen, and I am a pasta addict. I just found your page through the MFA Facebook post. Reading through your blog, I see the success I want to attain for myself and the world, I am a two year vegan who although I am aware that it is the best cooking adventure for life period, I still flounder in my old ‘I hate cooking’ mode. I swore this year that will change. I know that too much wheat makes my tissues-all the way to my fingertips-leaden with inflammation. With you to support myself and others with your experiences and enthusiasm, I will have a better chance of making it happen. Thanks!
It IS better than the can!! Thanks for the comments!
That looks so much better than the soy whipped from a can- it’s a must try!
I LOVE coconut and I LOVE chocolate – what a great, easy recipe. I will use for my next potluck dessert.
Oh Dear God. You have given me my vice back. I love you.