Vegan Coconut Whipped Cream with Angel Food Cake and Fruits

So I tried to whip up my first batch of homemade whipped cream sometime this past week and my feeble attempt came out..alright.  I wish I could report back that I rocked at this new recipe but I think I can do a lot better next time.  Here’s a basic recipe for how to make coconut whipped cream.  My whipped cream didn’t fluff up as much as I thought it would and I think it’s because I didn’t let the solidified part of the coconut milk separate from the coconut water completely. 

I think next time I will actually have to let the can of coconut milk sit in the fridge overnight instead of trying to quick blast it in the freezer because I forgot to do it beforehand… oops!  So no shortcuts guys! 

I also put a few more spoons of powdered sugar into my whipped cream than the recipe called for because it wasn’t sweet enough for my tastebuds.  So try it out as you make it and get it to the desired level of sweetness that you like. 

I also really like angel food cake because it’s so low in calories and sugar per serving than a normal cake!  This is a good trade off if you’re like me and have to have something sweet after dinner (probably why I can’t lose weight). 

For an 1/8th of a large angel cake (bought from store) there’s only 120 calories and 0 grams of fat!  I think this is a pretty good alternative right?  Strawberries and blueberries also make you feel a little less guilty eating it (at least it does for me..I need to justify my right to eat dessert)!