![]() Or even a chocolate mousse, if I am not sticking too closely to traditional.Īnd here's a dairy free chocolate mousse recipe that uses olive oil instead of heavy creamĪnd here are a million and one people talking about traditional gelatine mousses, including wartime ones that did not use cream. Here's an excellent technical reference on how to make a mousse, which is technically wharthat cool whip and pudding concoction of my youth was - a vanilla and egg white mousse is an alternative solution (if I can make a custard). I don't keep protein powder on hand and i think it's $35 for a bottle in the local store but definitely worth a try in the future.Īnd here's another recipe for a soy milk and coconut and almond oil based version:ĭon't keep almond oil on hand or soy milk, and neither are available at the sad sad local grocery store. I found this, which may be a less coconuty, more stable version of coconut whipped cream that doesn't require separating out the cream. There's another option for a creamy vanilla ish filling that doesn't require me remembering how to make an egg custard.Ĭool whip sent me down the rabbit hole of 'can you make cool whip at home?" At that point might as well just make pudding.Īctually, vanilla pudding mix works pretty well with almond milk. Maybe if I mixed it with vanilla pudding. Cool whip mixed with jello or pudding wasnt terrible. Maybe it's better than I remember it being - they could have improved the recipe in the last 15 years. And then my mother went through a "The Magic of Jello" cookbook stage where every dessert was made with some combo of jello, pudding, and cool whip. And then I'd feel obligated to choke it down. ![]() Several very kind parents of friends when I was a child, feeling sorry for me for not being able to eat ice cream or, later, cake, (celiac) at birthday parties, would give me cool whip in a dish. I have some pretty strong hang ups about cool whip. Nutriwhip used to also be around but it's been discontinued for a while now. I've been celiac for almost 20 years and off and on dairy all my life sinuses to weird substitutions. Here's a brief glimpse into how Catie's mind works when looking for recipe substitutions. I think I will try making an almond milk custard tomorrow and see how it goes. I saw some references to freezing it which might be neat for summer. Was impressed with how well it whipped and would take it over cool whip any day though. Flavour less and sweet, mostly just tasted like sugar. Tried aquafaba tonight with a cupcake I made with excess batter. My mother is also dairy free, so it's a challenge and we stock up whenever we go to a bigger town. ![]() Probably a city thing even when it gets here - the local grocery store doesn't even have the dairy free coffee creamer 50% of the time, and only had one type of dairy free milk. Checked the silk Canada website and doesn't look like it's made it north yet. I've been hoping to try it, but most of the local grocers only ventured recently into the more diverse vegan and non-dairy offerings.so will try it myself when the opportunity arises. It does have coconut oil in it, but it is not coconut milk per se. The "Silk" brand of non-dairy alternatives has a whipping cream that apparently does whip under the right circumstances (keep milk and utensils *cold*). ![]() I don't like coconut cream - too heavy and too coconuty for this application.Ĭatie.I hope a YouTube video might be helpful here?.
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