Are you longing for a deliciously creamy whipped cream that is free of dairy, gluten, soy, and sugar?
Then you’ve come to the right place. This dairy-free whipped cream is simple to make and yummy to eat. The best part is that it can be made with only one ingredient, with the option to add more.
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Whipped Coconut Cream
As a family with food allergies and sensitivities, we are always on the lookout for safe recipes. As a breastfeeding mom, I discovered that my girls were very sensitive to dairy as infants and toddlers. For that reason, I cut it out of my diet and created recipes so that I could still enjoy the foods that I once loved but could no longer have. I’ve used this dairy-free whipped cream on both of their grain-free first birthday cakes and we enjoy it on many other homemade baked goods, including our favorite pancakes. You can add it to your morning coffee, or tea for some creamy goodness, and it’s perfect on top of hot cocoa. It’s also delicious all on its own. We like to add berries and granola on top and eat it by the spoonful.
Whipped Coconut Cream
- Hand or Stand Mixer
- 1 14 Oz. Can Unsweetened Coconut Milk Chilled
- 1-2 Tbsp Raw Honey, Maple Syrup or Sweetener of Choice Optional
- 1 tsp Pure Vanilla Extract Optional
- Chill can of coconut milk in the fridge overnight or for at least 8 hours.
- Scoop out the cream that has hardened at the top of the can and put in mixing bowl. Be careful not to get any of the liquid.
- With stand mixer or hand mixer, whip the cream until fluffy peaks form, about 5 minutes.
- If using, add sweetener and vanilla.
- Whip another minute until combined.
- Serve immediately.
A Few Notes…
- This coconut cream does not taste like traditional frosting. If you are used to the sweetness of frosting, you will likely be disappointed with this. Our family limits sugar intake so more often than not, we only use the coconut cream. I do add raw honey or maple syrup if I am making it for a crowd. Adding confectioner’s sugar will give it a more traditional frosting taste.
- Not all coconut milk is created equal. You want to be sure that you are using full fat, coconut milk. I’ve had success with Thai Kitchen and Native Forest brands.
- Feel free to experiment with various flavors and spices. A few of our favorites are cocoa, pumpkin pie spice, and citrus zest.
- Don’t throw out the liquid. Reserve it to add to your smoothies.
My Favorite Tools
I love that this recipe is safe for my family with food allergies and sensitivities. It’s our favorite dairy-free whipped cream that we’ve had. I hope you enjoy this recipe as much as my family does. I recommend keeping a can of coconut milk in your fridge at all times so that you can whip up a batch whenever you’d like.
Love & Blessings,