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Whipped cream is a fun and delicious addition to so many drinks, desserts, and breakfasts, but it’s not really an option for those that don’t consume dairy. Fortunately, it’s possible to make delicious dairy-free coconut whipped cream that tastes better than anything out of a can.
How to Make Dairy-Free Whipped Cream
Dairy-free whipped cream is made with the fats from a can of coconut milk or coconut cream. I like to use coconut cream simply because it will make more than a can of coconut milk, which contains more water.
The most important step is to refrigerate the can for a good long time before whipping. As it chills the white coconut fats thicken and rise to the top, making it easier to separate them from the coconut water on the bottom.
After chilling, it just needs to be whipped until it’s the right consistency. I usually add some vanilla extract and sometimes a little maple syrup for sweetness. I don’t like foods to be overly sweet and desserts are sweet enough already, so I don’t always add the maple syrup.
Vanilla is the most obvious choice of flavoring for whipped cream. It’s ideal for scooping over fruit pies and cobblers and dipping fresh fruit in. But there are lots of other options as well:
- A sprinkle of cocoa powder makes it chocolate whipped cream
- Adding cinnamon makes a great topping for pumpkin pie or pumpkin pie spice smoothies or coconut flour waffles
- An extract such as almond or peppermint for topping hot chocolate or frozen coffee
Ways to Use Your Delicious Whipped Coconut Cream
The simplest way to use this lovely creamy topping is by plopping a nice dollop on top of a cupful of fresh berries, but there are plenty of other recipes that call for whipped cream as a topping or ingredient too. Here’s some inspiration:
- Berry Cobbler
- Chocolate Mousse
- Coconut Flour Waffles
- Hazelnut Hot Chocolate
- Key Lime Pie
- No-Bake Chocolate Raspberry Pie
- Peach Cobbler
- Peppermint Mocha
- Pineapple Upside Down Cake
- Pumpkin Pie
- Pumpkin Spice Latte
- Dark Chocolate Mousse
So break out the whisk and give some of these recipes a whirl!
Dairy-Free Whipped Cream Recipe
- 14 oz can coconut cream
- 1 tsp vanilla extract
- 1 TBSP maple syrup (optional)
- Chill the coconut cream in the refrigerator overnight.
- Open the can and scoop out the thick white layer on top, setting aside the liquid on the bottom for another use.
- Whisk the coconut cream, vanilla, and syrup if using until the mixture is fluffy.
- Use immediately or chill until ready to use.
- If your mixture curdles and separates, pour through a strainer to remove the liquid and continue whisking.
- The whipped cream will be considerably firmer after chilling, so you may need to let it soften a little at room temperature before using.
Have you made whipped coconut cream? Do you have another method you use?
Discussion (3 Comments)
What is an example of another use for the coconut water?
I have the same question! Any suggestions on what to do with the leftover water?
Great in smoothies or to add to a curried soup.