Vanilla Bean Whipped Cream

For the 4th of July, I made this Summer Berry Cobbler with Vanilla Bean Whipped Creme by Chloe Coscarelli.  The cobbler was good and easy, but really, it’s the Coconut Vanilla Bean Whipped Creme that’s AMAZING.  It’s easy and quick, could be used on a multitude of desserts, and it’s delicious.  Rich but light, it has the faintest hint of lush coconut essence in with the natural vanilla bean.  Chef Chloe was the first vegan to win a Cupcake Wars on the Food Network (Doron Petersan of Sticky Fingers Bakery in D.C. also won a different episode).   Anyway, I actually love the cobbler/crisp posted previously on this site, but Chloe’s cobbler is good in a different way.  Hers has an almost shortbread quality to it, and of course, any seasonal fruits can be mixed and/or substituted.

Vegan Vanilla Bean Whipped Creme

14 oz. can of full-fat coconut milk, chilled. Thai Kitchen or Whole Foods 365 are brands recommended by Chef Chloe.
Seeds from one vanilla bean (slit and scrape the bean)
2/3 Cup powdered sugar (confectioners sugar)

Chill the coconut milk in the fridge for an hour or more. You can also give it a head start by putting it in the freezer for 20 minutes, like I did.
Chill bowl and whisk of stand mixer in the freezer for 30 minutes. I just used a medium-sized mixing bowl and the beaters from my little hand mixer.
Scrape the cream from the top of the coconut milk can, and discard the remaining liquid. Or save it for a curry or something.
Add all ingredients to the chilled bowl and mix with chilled beaters a minute or two until fluffy.
Store in refrigerator.

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