Love whipped cream, but can't do dairy? Not a problem! Coconut whipped cream is a wonderful alternative that's fully dairy-free without sacrificing any of the wonderful taste and texture.
Making dairy-free whipped cream is super easy with minimal prep time, and the final product is a light coconut flavor whipped cream recipe. A plus? It's a vegan whipped cream too!
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Things You'll Need
1, 13.5 oz can (emulsifier-free) full-fat coconut milk, refrigerated overnight
1 - 1 1/2 tbs maple syrup
1/2 tsp vanilla extract
1 pinch sea salt
1 medium bowl, chilled
Hand mixer or a stand mixer
Open a Can of Coconut Milk
Without shaking or tipping, open the canned coconut milk and carefully scoop out the coconut cream that has separated from the top. Save the remaining coconut water for another use.
Whip the Non-Dairy Cream
Place the coconut cream in a chilled medium-sized mixing bowl along with 1 tablespoon of maple syrup, vanilla, and salt. Beat until thick and fluffy, about 1-2 minutes. Taste and mix in additional 1/2 tbs of maple syrup if needed.
Don't have maple syrup? Replace with your favorite sweetener. If you want to thicken your plant-based whipped cream quickly, replace your sweetener with 1-2 tablespoons of powdered sugar. With a lot of sweet things, less is more when it comes to powdered sugar.
Dollop Over Your Favorite Fruits and Desserts
Serve coconut whipped cream over fresh fruit or as desired. Yields about 1 cup.
If not using the coconut cream immediately, store in the refrigerator for up to three days. If it hardens while in the fridge, simply let it sit a room temperature for a bit, then re-whip until light and fluffy.