My mother-in-law has a hundred diet restrictions, and gluten-free, dairy- free is the tip of the iceberg. A few months ago she was talking about vegan chocolate mousse and said, "It was so good, I couldn't believe I could eat it." It was coconut milk, powdered sugar, and cocoa powder. I'm a pretty good cook and baker, and with a decent recipe I can knock out just about anything, but I've tried to make vegan whipped cream with coconut milk twice before and neither came out well. I chilled everything first both times. I used a high fat can of coconut milklefty in the refrigerator overnight both times. One time I tried the upside down can method, one time I didn't. One time I threw the hard solids away, one time I didn't.
The first time I threw the solids away, I was left with a thick, dense foam. It was delicious, but very runny for all its density.
The second time I kept the solids and tried to blend them in. I got little chips off, so there were flecks in the foam, which eventually began to deflate while those solids held strong.
Please help! What do I do? Will adding the powdered sugar and cocoa help? Is the coconut milk too cold? What am I doing wrong? I really want to make this for MIL for Mother's Day.
Submitted May 11, 2017 at 10:51PM by ReservoirPussy http://ift.tt/2pDAX7o Cooking
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