Homemade Dairy-Free Coconut Whipped Cream Recipe

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.

Final (Image: Kristan Raines)

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

  • Handheld mixer

Step 1

Without shaking or tipping, open the can and carefully scoop out the coconut cream that has separated from the top. Save the remaining coconut water for another use.

step 1 (Image: Kristan Raines)

Step 2

Place the coconut cream in a chilled medium-sized bowl along with 1 tbs 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.

Step 2 (Image: Kristan Raines)

Step 3

Serve coconut whipped cream over fresh fruit or as desired. Yields about 1 cup.

Step 3 (Image: Kristan Raines)

Tip

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.

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