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1
For agar powder: In a small bowl, combine the agar powder, 1 Tbsp (15 ml) cornstarch and agave nectar.
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2
Whisk well to eliminate any lumps.
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3
Pour the coconut milk, rice milk and salt into a small heavy pot.
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4
Slowly whisk in the agave mixture until well combined.
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5
Heat the mixture over medium heat, stirring constantly, until it begins to boil.
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6
Continue stirring constantly and cooking over medium heat for one minute.
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7
Remove from heat and stir in the vanilla.
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8
Pour the mixture into a deep bowl.
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9
Allow to cool to room temperature, about 30 minutes, stirring once every minute for the first 5 minutes.
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10
Place the bowl in the refrigerator and allow to chill completely, at least 4 hours.
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11
For agar flakes: Combine agar, rice or almond milk, coconut milk and salt in a small, heavy bottomed pot; allow to sit at room temperature, covered, for at least 20 minutes to soften the agar.
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12
In a small bowl, whisk together 1 Tbsp cornstarch and agave nectar until smooth.
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13
Add to the agar-milk mixture in the pot and stir to blend.
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14
Heat the mixture over medium heat, stirring constantly, until it begins to boil.
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15
Reduce heat to low and continue cooking and stirring for 5 minutes, scraping the bottom of the pot occasionally to avoid scorching.
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16
Remove from heat and stir in the vanilla.
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17
Strain the mixture through a fine sieve into a deep bowl (this will catch any bits of flakes that havent dissolved entirely; you definitely dont want chunks of agar in your whipped cream!).
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18
Allow to cool to room temperature, about 30 minutes, stirring once every minute for the first 5 minutes.
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19
Place the bowl in the refrigerator and allow to chill completely, no less than 4 hours.
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20
Once chilled, proceed as follows for both agar powder and agar flakes: Break the chilled mixture into large chunks (it should be jelled and quite solid) and place in a food processor.
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21
Sprinkle with the last 1 Tbsp (15 ml) cornstarch and process until perfectly smooth, stopping to scrape down sides two or three times.
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22
The mixture should have no visible little lumps or grains of gel, and should be very fluffy and smooth.
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23
At this point, the cream may be used as is to dollop over pies or puddings.
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24
For a firmer cream that can be piped, continue as below.
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25
If the cream is not quite stiff enough to pipe, beat it with electric beaters, as follows: turn the already-processed cream into a deep bowl.
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26
If you have time, refrigerate for another 10-15 minutes until very cold (otherwise, place the beaters in the freezer for a few minutes).
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27
Melt the coconut oil (start with one Tbsp or 15 ml).
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28
While beating the cream, pour the melted oil in a stream over it, and beat on high speed to incorporate; the cold cream and beaters will help to congeal the oil as its blended in.
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29
The cream should thicken enough to hold a shape.
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30
If necessary, use the final Tbsp (15 ml) of oil as well.
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31
Store in refrigerator up to 5 days.
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32
The cream will keep its shape and should still remain soft.
