Cool Whip is chemical soup. I KNOW, I KNOW, it’s delicious, and it stings your innocent ears to hear that it’s practically plastic.
Its assortment of unrecognizable ingredients include things like polysorbate 60 and sorbitan monostearate (appetizing, right?) — not to mention skimmed milk and light cream, which put it on the no-fly list for vegan eaters.
Unfortunately (UNTIL NOW), there was no acceptable substitute. Vegans were S.O.L. when it came to creamy, fluffy whipped toppers for hot chocolates and pineapple surprises. The one and only brand of vegan whipped cream wasn’t exactly user-friendly (that canister though!)
But thanks to So Delicious, dairy-free innovators extraordinaire, vegans and the lactose intolerant now have CocoWhip. This pillowy white substance is the stuff of gods. Angels must hang around heaven, scooping up sacred clouds and sending them down to So Delicious HQ to be re-packaged for us mere mortals to snack on. CocoWhip is vegan Cool Whip, but so. much. better.
Hyperbolic? Perhaps, but I only use hyperbole when I really, really mean it. 🙂 In this case, I do. This stuff is legit, y’all.
And what’s in it, you ask? Nothing scary. Water, organic coconut oil, organic tapioca syrup, organic cane sugar, pea protein, guar gum, organic sunflower lecithin, natural flavors and xanthan gum.
It’s sweet, soft and irresistible. Remember when you used to eat frosting straight from the can? Expect that behavior to resurface here.
CocoWhip (in light and regular versions) hits Whole Foods freezer cases at the end of September. Because I’m a food writer, I sometimes get this stuff early — LUCKY ME. In the meantime, get ready for tastebud titillation later this month.
(I don’t want to hear about any of you purchasing Cool Whip EVER AGAIN, capiche? Not when this deliciousness exists.)