Dairy-Free Whipped Cream

This is probably the easiest recipe to date. Just 3 ingredients and about 5 minutes and you have yourself some homemade, delicious, dairy-free whipped cream! This stuff is SO GOOD and easy that I made enough for all the desserts (15 cans of coconut milk worth!) last Thanksgiving and I had to make more for leftovers!

Yes, you can buy coconut whipped cream from the store, but you’re going to pay for it and truthfully… you won’t be saving much time either because this is SO EASY!

All you need for this recipe is a can of full fat coconut milk (refrigerated overnight), a small amount of vanilla extract, and some powdered sugar. The only prep work you have to do is buying the coconut milk at least a day before. You will need the cream of the coconut milk, but not the water. When you refrigerate canned coconut milk, it separates and the cream sits on top, so it’s easy to scoop out for this recipe. I just keep a can or 2 in my fridge at all times, so I can whip some up whenever needed.

3

After the coconut milk has separated, carefully spoon out all the cream on top into a mixing bowl. You can discard or save the coconut water that is left. It’s rather nutritious and good in smoothies!

Anyways… you then whip up the cream using an electric mixer until it’s fluffed up a bit.

Now, add in the vanilla and powdered sugar and mix some more… until it is the consistency that you want (can form small peaks)! It will lighten up a little after being refrigerated, but it’s not necessary to refrigerate before eating.  This should keep in the fridge for about 5-7 days. Just double or triple the recipe to make more!

 

DAIRY-FREE WHIPPED CREAM

Prep time : Chill canned coconut milk overnight
Servings : about 1 large dessert (10″ pie’s worth)

Ingredients :

  • 1 can coconut milk, chilled overnight
  • 1 tsp vanilla extract
  • 3/4-1 cup powdered sugar

Steps:

  1. Open the can of coconut milk and scoop the thick cream off of the top carefully into a mixing bowl. Discard or save the left over water.
  2. Using an electric mixer, whip up the cream until it’s fluffy (about a minute or 2)
  3. Add in the vanilla extract and powdered sugar, whip again for about 3 minutes until the whipped topping forms small peaks.
  4. Refrigerate and serve

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