To kick off the unofficial start to summer, I pulled out a tub of CocoWhip, a dairy-free coconut milk whipped topping from So Delicious. Basically, it’s the vegan answer to Cool Whip. I had bought it for the first time late last year for the holidays but never got around to actually putting it on any pie. The tub has been living in the freezer ever since waiting for me to pair it up with something.
I suppose I could have just eaten it by the spoonful straight out of the tub. I did have one, albeit large, spoonful after thawing it out in the fridge, as a test, you know, to make sure it’s okay. It’s totally like how I remember Cool Whip as a kid.
Same texture and similar taste, although I don’t quite remember the exact taste of Cool Whip, it’s been so long. If anything the CocoWhip may be a bit more coconutty tasting. I do remember enjoying it with strawberries back then.
Now that strawberry season is hitting the farmer’s market, I combined the CocoWhip with another local market favorite, a Sweet Aha! vegan classic butter scone for a super easy dessert for the Memorial Day weekend. Now if I can only figure out how to keep the filling from squishing out as I’m eating…