Homemade Vegan Cool Whip

Erin & Alison with homemade Cool Whip!

I love Cool Whip. I like to put it in the freezer and eat it right from the container as if it was ice cream. But as you all know, my FAVORITE thing is when I find a way to make something at home instead, because then I know what goes in it! Fun fact: Cool whip brand whipped topping actually contains coconut oil as a main ingredient, though not the yummy, healthy virgin coconut oil that we use every day. Here’s a way to use the good stuff to make the whipped stuff!

 

I found this recipe on one of my favorite vegan recipe sites, Post Punk Kitchen. She uses a ton of coconut oil in her recipes and takes really beautiful pictures. Make sure to check out her site for helpul tips and photos of this recipe!  www.theppk.com

 

Post Punk Vegan’s “Rad Whip” (because it’s better than cool!)

 

1/2 cup cashews, soaked in water for at least two hours and up to overnight

1/3 cup coconut milk

1 cup plain unsweetened almond milk, divided

3/4 teaspoon agar powder (found in Asian Supermarkets)

3 tablespoons sugar

2 tablespoons Kelapo coconut oil plus 2 teaspoons

1 teaspoon vanilla

 

Place a large metal bowl in the freezer to chill.

 

Drain cashews and blend in a food processor with coconut milk and 1/2 cup almond milk, until completely smooth. Rub it between your fingers to make sure it is not grainy. This could take up to 5 minutes depending on your machine.

 

In a small sauce pan, heat the other 1/2 cup almond milk, agar, and sugar. Bring to a boil, and let simmer another 5 minutes, stirring occasionally. Add the coconut oil and stir to melt. It’s important to make sure this doesn’t set while on the stovetop, so be sure to have the blender mixture ready.

 

Stream the warm mixture into food processor with the machine turned on. Mix for about a minute on high to incorporate lots of bubbles, then add the vanilla and pulse to mix.

 

Transfer to the chilled metal bowl. Place in the freezer for about 30 minutes just to get it very very cold, but not frozen. When you remove it, it should be cold all the way through, and feel firm and even a bit rubbery. Don’t worry! You did everything right…watch in amazement as it transforms.

 

Now take a hand mixer and beat like mad. It should start to soften and peaks should start to form, but it might take a minute or so. Once it’s smooth and fluffy, cover tightly with plastic wrap and place back in fridge to set again overnight. Now use a hand blender one last time to get it even more fluffy.

 

Keep stored in a tightly sealed container for up to 5 days.

 

 

-AR (But really Post Punk Kitchen!)

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2 Comments Post a comment

  1. Naomi
    April 26, 2012 at 1:14 pm

    I have used agar powder before, but can’t always find it in stores nearby, can you use gelatin too?

    • April 27, 2012 at 9:54 am

      I’m sure you could use gelatin, but don’t forget that gelatin isn’t vegan, since it is made from animal products!

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