Aquafaba Whipped Cream with Grilled Pineapple
This vegan aquafaba whipped cream is made by whipping up the liquid from a can of chickpeas. It's light and airy and free of dairy, nuts, soy, and gluten. Serve it on slices of sweet, grilled pineapple and you've got the perfect summer dessert in under 30 minutes!
Servings: 8
Calories: 81kcal
Equipment
Ingredients
- 1 15-oz can reduced sodium or unsalted chickpeas
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla
- ⅓ cup confectioner’s sugar
- 1 pineapple, cored and cut into 8 slices, about ½ -inch thick
- 2 teaspoons coconut sugar or light brown sugar
- ¼ teaspoon cinnamon
- Oil for brushing the grill
Optional garnishes: shredded coconut, mint leaves
Instructions
- Drain the liquid from the can of chickpeas and place it in the bowl of a stand mixer with a whisk attachment. If you don't have a stand mixer, you can use a hand mixer. Whisk the aquafaba for about a minute until it begins to foam. Then, add the cream of tartar.
- Turn the mixer up to high and whisk until soft peaks form. This will take about 3 minutes. Then, lower the mixer to medium and add the vanilla. With the mixer running, add the powdered sugar in a few increments. Once all the sugar is in, turn the mixer up to high and whisk another minute or two until light and fluffy.
- Heat a grill or grill pan over medium high heat and brush with oil. Mix the sugar and cinnamon together in a bowl. Sprinkle some of the cinnamon sugar on top of each pineapple slice and rub it in. Place the pineapple rings on the grill, sugar side down, and cook until grill marks form, about 3 minutes. Flip and cook another 3 minutes on the second side. Remove from grill.
- Serve grilled pineapple with a dollop of aquafaba whipped cream. Garnish with coconut and mint, if desired.
Notes
Aquafaba contains about 3-5 calories per tablespoon.
Aquafaba whipped cream can stored in the fridge for about 5 days. It will deflate but you can whip it up again with a mixer in a matter of minutes.
You can also store aquafaba whipped cream in the freezer for months. It will stay fluffy in the freezer similar to Cool Whip. Take it out of the freezer about 10 minutes before you want to eat it.
Use aquafaba whipped cream to top any dessert like cake, pudding, pie and fruit.
Aquafaba whipped cream can be made a few hours ahead and then refrigerated until you're ready to serve it. If it starts to deflate, you can re-whip it.
For best results, chill the bowl of the stand mixer and whisk attachment (as well as the chickpea liquid) before making the aquafaba whipped cream.
Nutrition
Calories: 81kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 140mg | Fiber: 2g | Sugar: 17g | Vitamin A: 66IU | Vitamin C: 54mg | Calcium: 15mg | Iron: 0.3mg