<--This is chocolate coconut creme for my coffee. I've been holding off cooking with coconut oil because a)I don't want to be part of a fad, b)it's so expensive. But someone gave me a jar of it and I'd been using it for lotions, chap-stick, and the like (it's great as a nursing lotion!!). I even did the toothpaste.
this recipe and whipped it up. Now here I have to digress again into my love of the flavor of chocolate covered coconut; I'll try not to go too far. Almond Joy is one of my favorite candy bars ever. So when I put this chocolate coconut oil creme into my coffee the first time I was so very happy because it tasted like the candy. I was walking around on my toes and bragging to my husband for two days.
You take the water that white beans have soaked in (chick peas are a favorite choice), add a little sugar, maybe some cream of tarter (baking powder is a decent substitute) and whip it for forever (it does take much longer than egg whites). Since my girls eat chick peas like candy I have lots of bean water on hand.
This stuff, once whipped, can be used like egg whites, whipped cream, or marshmallow fluff. If you google aquafaba recipes you'll see a bunch if lists (that's why I'm not giving you any links here); everyone links to the same ten recipes, with one or two different ones thrown in. Mostly it's a lot of macaroons and meringues.
My next project is to try the aquafaba in my banana bread and see if I can replace the eggs entirely. I'll keep you posted!
Update: Whip the aquafaba before you freeze it. Pre-frozen bean water will whip, but not to stiff peaks, nor will it hold it's shape long enough to do anything with.