Ask a Vegan Baker

Marcia,

Oh Ladycakes has a great tutorial on her blog. You can find it here: http://www.ohladycakes.com/2013/05/how-to-make-coconut-whipped-cream.html

Refrigerating the coconut milk is key. Also, different brands yield different results. If you have concerns about BPA, you may want to look into organic brands. I use Thai Kitchen because I haven't found a full fat organic brand in my area.

I hope this helps. Let me know if you have other questions.

Kate

Hello Kates129 and Mattie,

Do either of you have directions for coconut "whipped" cream? I'd like to try making some.

Thank you,

Marcia

Thanks Mattie! I've used Tofutti sour cream the most, so I might try that first. It is thicker than traditional sour cream, so I would probably add some almond milk to thin it out first. There is also a recipe for sour cream in The Happy Herbivore Cookbook (leaving out the savory spices) that looks good. I think I will give one of them a try this week. I will definitely keep you updated!

The fermentation sounds really interesting too. Is it a difficult process?

This is a great idea kates129! I really don't see how it wouldn't work. What kind of vegan sour cream were you planning on using?

I've been looking into the possibility of making "real" crème fraiche by fermentation as part of a proof of concept but I should just forget about it and do this! If you get a chance to give it a whirl, let me know how it works out!