Dairy Free Whipped Cream

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This is an easy dairy whipped cream, with its delicate coconut flavor it makes a delicious vegan topping for any dessert.

A strawberry being dipped into a small flower shaped bowl of whipped coconut cream

Why This Recipe Works

  • Three ingredients
  • A vegan alternative to traditional whipped cream
  • Creamy, sweet with a delicate taste


Ingredients you will need

  • canned coconut milk or coconut cream
  • icing sugar
  • vanilla extract
Canned coconut milk, a bottle of vanilla extract and icing sugar on a grey marble bench top.

Ingredient Notes and Substitutes

  • Canned coconut cream or coconut milk: You can use either coconut cream or coconut milk, the only difference between the two products is the water content.
  • Icing sugar: This is powdered sugar and may also be called confectioner's sugar. The icing sugar can be substituted for powdered stevia. Liquid sweeteners like honey and maple syrup will work as well although the whipped cream will have a runnier consistency.
  • Vanilla extract: A pure vanilla extract will give a nicer flavor than an imitation vanilla essence

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used macro organic coconut milk or coconut cream from their range when I make this recipe.


Step-by-step instructions

Below are illustrated step-by-step instructions to make my whipped coconut cream recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Chill a can of coconut milk or coconut cream in the fridge overnight.

The next day chill the mixing bowl and the beater heads you plan to use by popping them in the fridge for 10 or so minutes.

Step two: Open your can carefully, and scoop out all the thick creamy coconut cream, leaving the coconut water behind. Place it in your chilled bowl with the icing sugar and the vanilla extract.

chilled coconut cream, powdered sugar and vanilla extract.

Step three: Whip until smooth and creamy, be careful not to overwhip. (you can use a beater with whisk attachment or a hand mixer

Coconut cream being whipped with an electric beater.

Enjoy!


Coconut whip in a small flower shaped dish.

Top Tips

Here is how you can make these dairy-free whipped cream perfectly every time!

  • You can either use this coconut whip immediately or store it in the refrigerator for 1-2 weeks. If it is chilled for a long time it will become harder, when you bring it out from the fridge give it a quick whisk and it will loosen up.
  • Sweeten the coconut whipped cream to taste. Start with ¼ cup of icing sugar only adding more if you need more sweetness.
  • Serve your dairy-free whipped cream anywhere you would serve traditional whipped toppings; on pavlovas, with fresh fruit, or on hot chocolate.
Two meringues stacked with whipped cream, mango slices, blueberries and mint leaves.

FAQs

Can a person with a dairy allergy eat whipped cream?

Traditional whipped cream is made from the cream component of cow's milk. It is therefore not dairy-free and is not safe for those with a dairy allergy. Dairy-free whipped cream can be made from coconut milk or cream.

Mugs of hot chocolate topped with whipped cream and candy canes

A strawberry being dipped into a small flower shaped bowl of whipped coconut cream
A strawberry being dipped into a small flower shaped bowl of whipped coconut cream

Dairy Free Whipped Cream

It's easy to make a dairy-free whipped cream from coconut milk, smooth, creamy, sweet and delicately flavoured. It's a hit with everyone who tries it.
Print Pin Rate
Course: Dessert
Cuisine: New Zealand
Keyword: dairy free whipped cream, vegan whipped cream, coconut milk whipped cream, coconut whip
Servings: 8 servings
Calories: 115kcal

RATE THIS RECIPE

4 from 1 vote

Ingredients

  • 400 grams coconut cream or coconut milk
  • ¼ cup icing sugar ¼ cup to ½ cup depending on the sweetness level you want.
  • 1 teaspoon vanilla extract

Instructions

  • Chill a can of coconut milk or coconut cream in the fridge overnight.
  • The next day chill the mixing bowl and the beater heads you plan to use by popping them in the fridge for 10 or so minutes.
  • Open your can carefully, and scoop out all the thick creamy coconut cream, leaving the water behind. Place it in your chilled bowl with the icing sugar and the vanilla extract.
  • Whip until smooth and creamy, be careful not to overwhip

Notes

  • You can either use this coconut whip immediately or store it in the refrigerator for 1-2 weeks. If it is chilled for a long time it will become harder, when you bring it out from the fridge give it a quick whisk and it will loosen up.
  • Sweeten the coconut whipped cream to taste. Start with ¼ cup of icing sugar only adding more if you need more sweetness.
  • Serve your dairy-free whipped cream anywhere you would serve traditional whipped toppings; on pavlovas, with fresh fruit, or on hot chocolate.
  • Canned coconut cream or coconut milk: You can use either coconut cream or coconut milk, the only difference between the two products is the water content.
  • Icing sugar: This is powdered sugar and may also be called confectioner's sugar. The icing sugar can be substituted for powdered stevia. Liquid sweeteners like honey and maple syrup will work as well although the whipped cream will have a runnier consistency.
  • Vanilla extract: A pure vanilla extract will give a nicer flavor than an imitation vanilla essence

Nutrition

Serving: 1serve | Calories: 115kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 7mg | Potassium: 111mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg

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