Whipped Into Shape

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by Hannah (BitterSweet)
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So Delicious is on a tear lately, introducing greater innovations faster than grocery stores can stock them all. In the midst of this dairy-free influx, the much-loved seasonal beverages have returned once more, but that’s not all. My tall, frosty glasses of Pumpkin Spice Beverage will all be sporting stately white coiffures this year…

CocoWhip, the very first commercial analog to Cool Whip, beats the fluffy white pants off the competition in every way imaginable. Taste is pretty much a given at this point; based on prior So Delicious creations, I would expect nothing less than each bite to live up to its namesake. Subtle hints of coconut remind the lucky eater that they’re eating an actual food item, rather than some chemical concoction of unknown origin. Bearing a distinct cooling sensation on the tongue, it does, in fact, stay true to the Cool Whip theme, clearly distinguishing it from homemade coconut whipped cream. A lighter, airier but not insubstantial texture defines this brave new entry into the world of dairy-free delights.

Offered in both an Original and Light rendition, I found the original to be the perfect ready-to-use dessert topping of my dreams. Maintaining perky peaks on top of every dollop, it stood the test of time, refusing to melt under pressure. The light version was a bit less robust, approximating softly whipped cream or perhaps clotted cream more closely. Though initially disappointing, I realized quickly that this looser CocoWhip was a prime ingredient, waiting to be turning into something much greater than it could become as merely a dessert topper.

A beauty to behold and a treat to partake in, the real secret to this fluffy frozen pie is how laughably easy it is to whip up. If you’ve ever stood in a kitchen, even once in your life, I think you could manage this recipe with aplomb. Plus, since it’s based on yogurt and jam with no additional sweeteners to speak of, I would feel entirely justified slicing off a generous wedge for breakfast, lunch, or dessert alike.

As the seasons change, this same formula can be adapted to any flavor variations your cravings demand. For example, opt for plain vanilla yogurt in the base while swirling in pumpkin or apple butter to effortlessly compliment any Thanksgiving or Christmas table. That’s only scratching the surface of what’s possible with this versatile, innovative ingredient.

Yield: Makes 8 - 12 Servings

Froyo Berry Chiffon Pie

Froyo Berry Chiffon Pie

A beauty to behold and a treat to partake in, the real secret to this fluffy frozen pie is how laughably easy it is to whip up. If you’ve ever stood in a kitchen, even once in your life, I think you could manage this recipe with aplomb. Plus, since it’s based on yogurt and jam with no additional sweeteners to speak of, I would feel entirely justified slicing off a generous wedge for breakfast, lunch, or dessert alike.

Prep Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes

Ingredients

Graham Cracker Crust:

  • 1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
  • 6 Tablespoons Vegan Butter, Melted

Froyo Berry Filling:

  • 1 (9-Ounce) Container CocoWhip, Thawed
  • 1 (5.3-Ounce) Container Strawberry Vegan Yogurt
  • 1 (5.3-Ounce) Container Blueberry Vegan Yogurt
  • 1/2 Cup Raspberry Jam or Preserves

To Garnish (Optional):

  • Original CocoWhip, Thawed
  • Fresh Berries

Instructions

  1. To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.
  2. Drizzle the melted butter into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.
  3. Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.
  4. In medium bowl, combine the CocoWhip and both yogurts, folding gently with a large spatula until well-blended. Be careful to stir gently so as not to knock all of the bubbles out of the airy, whipped mixture. stir with whisk until blended. Spoon into crust. Add in the jam or preserves last, mixing just enough to incorporate but leaving it slightly marbled throughout the filling.
  5. Transfer to your prepared crust, smooth over the top, and move the whole pie into a flat surface in your freezer. Let rest until solidified; at least 4 – 6 hours.
  6. To serve, simply slice the pie into wedges and top with additional dollops of CocoWhip and fresh berries, if desired.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 119mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Pies and Tarts

24 thoughts on “Whipped Into Shape”

  1. wow sounds great! I can’t wait to find the Coco Whip in stores.. I was wondering though, is it something that will be in the frozen section like Cool Whip? or will it just be refrigerated?

  3. Oh wow, I need to find this! I won’t use Cool Whip cause the ingredients are a mile long. Also I love the Pumpkin Spice Beverage! I saw it at lunch the other day in Whole Foods and thought, I’m going to come back tomorrow and get that when I do my food shopping. And of course, when I went the next day they were sold out!

  4. I know better than to get excited by blog posts any more thanks to our complete inability to access any of the base ingredients required for said excitement but this post excited me. I love the look of this stuff. When oh WHEN will American companies start probing the ever expanding Aussie market?! We are waiting guys, we have lots of the folding stuff (might not be green but I am sure we can do some kind of deal…) and we would like to throw it your way should you deign to turn up in a neighbourhood near us…sigh… back to my buckwheat porridge…

  12. Wish I could find So Delicious here in Spain, what a bummer! On a more positive note: your pumpkin spice beverage looks utterly tempting! :-)
    Happy weekend Hannah!

    xoxo

  14. This looks great! And for those of us who are gluten-free, Smoreables makes a g-f graham cracker! Thank you for the recipe!

  15. The Cocowhip does sound handy, I’ll have to keep an eye out in the store. Your pie looks nostalgically like some of the frozen pies of my childhood (but better), I love the pretty swirls of raspberry jam within the slice.

  17. Loved Cool Whip as a kid, so happy that there’s a vegan version now that’s so similar. I’ll have to be on the lookout for it next time I’m at the store. It is amazing all of the products that So Delicious has put out, hopefully they can keep it up now that they’ve been bought by White Wave.

  20. I am not so good with coconut milk – in general it depends who the brand proceses their coco. Do you know where I can find information on this regarding CocoWhip?

      1. Thank you for your answer!! CocoWhip sounds still really delicious, and I will try it and find out. Can you recommend any further vegan whipes – maybe from different plants?

      2. Sure thing! I’m also a really big fan of Soyatoo, which is soy-based and comes in both an aerosol spray can and aseptic package that can be whipped at will. Unfortunately, there aren’t many other options beyond that… Everything else I’ve heard of comes from different countries, and is very hard to source in the US.

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