This Dairy-Free Coconut Whipped Cream is the perfect substitute for whipped cream on everything: pies, cakes or coffee.
Do you have the urge to top everything from pie to cocoa with piles of pillowy whipped cream, but you or someone you love is dairy-free or vegetarian? No worries! This coconut whipped cream is so fabulous, you won’t miss the dairy a bit.
I’ve tried recipes using canned coconut cream, and some that add coconut oil too. I’ve found this method is the most consistent and has the smoothest results. You’ll end up with some leftover liquid from the coconut milk, which I pour in a jar and use to make a quick curry, smoothie or green juice.
This recipe can be doubled, and I usually do, since the cream keeps in the refrigerator for up to a week. The whipped coconut cream will harden when chilled, so if you make it in advance, pull it out of the fridge 15 minutes before you intend to use it.
- 2 13.5 or 14-ounce cans full fat coconut milk
- 1/2 cup powdered sugar
- 1 tsp vanilla bean paste or extract
- 1/2 tsp lemon or orange zest (optional, but encouraged)
Place the cans of coconut milk in the refrigerator overnight – this allows the fat to separate and harden.
When you’re ready to make the whipped cream, chill a large bowl (or the bowl of your standing mixer) for 10-15 minutes in the refrigerator. Fit your mixer with the whip attachment.
Remove the coconut milk from the refrigerator, taking care not to shake the cans. Open them and scrape the thickened cream from the top of the cans and place it the bowl. Reserve the remaining liquid for use in smoothies or cooking. Add the vanilla, sugar and zest if you’re using it, and whip the cream until it’s fully blended. Use immediately, or refrigerate in a sealed contain for up to 1 week. Cream may harden when chilled, but will loosen once it is outside of the refrigerator for a bit.
photos by Katie Roletto from our days at Love With Food