Have you been wondering if there is a dairy-free option to put on top of that fabulous gluten free pumpkin pie you made or that decadent pecan pie sweetened with maple syrup instead of corn syrup?
Actually, you may still be looking for that pecan pie recipe that works every time (like I am). If anyone has one… post in comments so we can all be gluten-free pie friends. I tried this last year as a grain-free option and it was good – just not a traditional pecan pie (press the crust thinner too). There are lots of recipes for pecan pie without corn syrup and word on the street is just use your gluten-free flour mix instead of all purpose flour as the thickener and use a gluten-free pie crust. Remember using organic sugar, honey, or maple syrup helps you avoid those nasty GMOs.
But I digress from the point of this blog which is topping! I am all about the whip cream. I love the stuff. I could eat it with a spoon, put in in my coffee, drown berries in it, and of course, the pie dollop is a favorite. However, as many of you are experiencing yourself and/or with your children, dairy isn’t always our friend – be it behaviorally, with skin, or digestively. I’m right there with you.
But we have a backup plan and it’s called coconut whip! It’s super simple, super similar to whipped cream, and super healthy.
Here are a few links to recipes I’ve used- they’re all the same basic deal, just have different tips.
Coconut Whip with pictures – I agree with her. Don’t skip the vanilla extract!
Coconut Whip with fab tips– great info on brands of coconut milk!
Coconut Whip with berries– adding some spices to… ya know… spice things up
Some of our fabulous OT’s are using this in feeding classes to be able to introduce new textures and flavors to kids in an exciting and unobtrusive way. This consistency is also great for food play like finger painting or writing since it doesn’t melt/break down like dairy whipped cream!