Natural 1-ingredient parve whip!

Would you like a natural, healthy, parve alternative to whipped cream? This billowy whipped coconut is a delicious, fluffy vegan topping for all your desserts.

One of the features of a kosher kitchen is the total separation of milk and meat ingredients. Kosher cooks have two sets of pots, pans, utensils, serving dishes, crockery, cutlery etc. etc. – one for milky food and one for meaty.

However, the vast majority of food falls into a third category – parve (sometimes called parev).

Neither milk nor meat

Parve is a sort of gender-neutral, neither-milk-nor-meat category. It includes, among other things, eggs, fish, grains, fruits, vegetables, pulses, nuts, seeds… and all their derivatives like oils, flours etc. These foods can all be cooked and eaten alongside either milky or meaty foods. However, if you cook (for example) vegetable soup in a milky pan, you can’t then eat the leftovers with a meaty meal. Somehow the ‘milk-ness’ of the pan leeches into whatever is cooked it in.

(If you’re organised like my Mum, you have a large parve pan specifically for making vegetable soups, rice etc. to serve with both meat and milk meals.) 

Parve desserts

Anyway, the whole “no dairy desserts after a meat meal” thing has been taken as something of a challenge by kosher cooks. There are all sorts of cream alternatives available in the shops – usually sold under the title ‘parve whip’ or ‘parve whip topping’.

Parve whip – don’t read the label…😳

These chemical confections typically whisk up to a white, fluffy consistency not unlike whipped cream (or shaving foam) but they are no substitute for the real thing! Moreover, their ingredients lists look like something out of a chemicals catalogue. How else could they have a shelf life of 3000 years?!

A natural alternative parve whip

In pursuit of a more natural parve whip, I decided to try to make coconut whipped ‘cream’. Using an electric whisk, I simply beat a carton of coconut cream for a couple of minutes. And ta-da! I was rewarded with a bowlful of softly peaking whipped coconut delight! All-natural parve whip!

Jelly and ‘cream’! – tropical fruit jelly with parve coconut whipped cream

My daughter Kipper and I made some very easy tropical fruit jellies as a substrate for this delicious natural parve whip. The subtly coconutty fluff was the perfect topping.

I quite enjoyed the subtle – and it really is subtle – coconut flavour of this natural parve whip. That said, I think it would work best on desserts made of things which go well with coconut, like tropical fruits, chocolate, or this barbecued pineapple for example. After a night in the fridge the remaining coconut whip had stiffened slightly (much like whipped cream is prone to do) and I was able to dollop it onto a quick fruit salad. Yum. 

Delicious natural parve whip topping

You can use this delicious whipped coconut topping on all your parve desserts. Why not try a dollop on these deliciously vegan options:

• 3-ingredient chocolate tart
• Celebratory confetti fruit salad
• Vegan apple and pear crumble cake

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📖 Recipe

Tropical jelly with whipped coconut cream

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A natural, healthy, parve alternative to whipped cream. This billowy whipped coconut is a delicious, fluffy vegan topping for all your desserts.

5 from 1 vote

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Total Time 15 minutes mins

Course Dessert

Cuisine Vegan

Servings 4

Calories 276 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 500 ml tropical fruit juice
• 1 packet kosher/vegan lemon/pineapple jelly
• 250 ml coconut cream

Instructions

 

• 500 ml (2 cups) tropical fruit juice, 1 packet kosher/vegan lemon/pineapple jelly
  Use the tropical fruit juice in place of water, to make up the lemon jelly according to the packet instructions. Pour into four bowls or glasses and allow to set.
• 250 ml (1 cups) coconut cream
  Pour the coconut cream into a large bowl. Whisk vigorously (or use an electric whisk) until the coconut cream thickens to soft peaks.
• When the jelly is set, top with the whipped coconut cream.
• Eat immediately or chill until required.

Notes

These will keep for a day or two in the fridge. Any unused whipped coconut cream can also be kept refrigerated and used to top fruit salad, cake or other desserts.

Nutrition

Nutrition Facts

Tropical jelly with whipped coconut cream

Amount per Serving

Calories

276

% Daily Value*

Fat

 

22

g

34

%

Saturated Fat

 

20

g

125

%

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Sodium

 

10

mg

0

%

Potassium

 

361

mg

10

%

Carbohydrates

 

21

g

7

%

Fiber

 

2

g

8

%

Sugar

 

13

g

14

%

Protein

 

3

g

6

%

Vitamin A

 

1

IU

0

%

Vitamin C

 

3

mg

4

%

Calcium

 

30

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword coconut, fruit

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More delicious parve desserts

Other terrific parve desserts that are delicious topped with a spoonful of whipped coconut cream include:

• Healthier fruit crumble
• Charoset stuffed baked apples
• Devon apple cake

Or use in place of dairy cream in a Chanukah trifle, or a delicious cream tea!