Secrets of Vegan Baking™

Learn the secrets of baking delicious vegan desserts with baking instructor,
Dr. Christine Dickson. Christine is a board certified psychologist who is dedicated to educating the public about healthy eating and living.

Her popular vegan baking class in partnership with San Francisco Bay Area Vegetarians has been attended by over 200 people and held at Sur La Table in Union Square.

Join Christine at Whole Foods Market in San Mateo, California as she teaches you her simple secrets for baking delicious cholesterol-free and low-in-saturated fat desserts. Contact Christine with questions or comments by email: christine@secretsofveganbaking.com

Watch Christine Teach You How to Make Dairy-Free Coconut Whipped Cream

March 21, 2010 | Author: Dr. Christine Dickson

Simple, Easy, Delicious
I never liked tofu whipped cream. Come to think of it, I never even tried it! That's because I would always frown in disapproval whenever someone brought it up. One day, I decided I'd heard enough about tofu whipped cream and decided to invent something new. In 2006, while teaching my baking class at Sur La Table, I came across a product called a Whipped Cream Siphon and realized I could create amazing whipped cream from coconut milk.  

Coconut Whipped Cream Recipe:  
14oz can Thai Coconut Milk- Chilled Over Night in the Refrigerator 
1/4 cup Powdered Sugar
1 teaspoon Vanilla Extract

Directions:
Mix Coconut Milk, Powdered Sugar, Vanilla Extract in a bowl until powdered sugar is fully dissolved. Pour coconut milk mixture into the Whipped Cream Siphon (Chill the siphon over night in the refrigerator). Follow directions for your Whipped Creamer. You will need to purchase Cream Chargers to operate your Whipped Cream Siphon. For more information click here.