About this recipe:This is a great alternative for those who are longing for whipped cream, but have dairy allergies. The resulting "cream" is creamy, lightly sweet and absolutely delicious. It's also free of corn and soya. It can be piped and works well on fruit, trifles, cakes and even warm waffles. Although I've not tried it on hot drinks yet.
Place the almond milk, agar agar, tapioca starch, agave, salt and coconut milk into a small saucepan. Heat until the mixture comes to the boil, then reduce the heat to simmer stirring constantly.
Simmer for 5 minutes. Turn off the heat. Blend the mixture with a hand blender until smooth. Allow to cool for 5 minutes, then place into the fridge until cold, about 1 hour.
When cold, the mixture should be solid. Either transfer the mixture into a stand mixer with the beater attachment or beat in the pan with an electric hand beater until smoothly whipped to soft peaks.
If the mixture is relative cold, the cream should hold its shape. If it doesn't hold it shape, return to the fridge and chill until cold. Pipe the cream onto fruit, cupcakes, tarts or sweet pies. Enjoy!
Agar agar and tapioca starch can be found in most Chinese/Oriental speciality shops.