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The indulgent taste and texture of real whipped cream minus the dairy! Dairy-free coconut whipped cream is the perfect dessert topping for vegans, lactose-intolerant, and coconut lovers!
Ingredients
Scale
- 1 can full-fat coconut milk
- Optional: 1 tsp maple syrup to sweeten
Instructions
- Store the can of coconut milk in the fridge overnight (and flip it upside down before storing – trust me).
- Place a medium-sized mixing bowl in the freezer for five minutes or so before you’re ready to whip the cream.
- Open the can of coconut milk and discard the semi-clear liquid that’s sitting at the top (save this for smoothies, etc. later).
- Depending on the brand, you may be left with hardened cream or thick white milk. Add that to the mixing bowl and using an electric mixer, whip until stiff peaks begin to form (about 5 minutes).
- Optional: Add maple syrup to sweeten and whip to combine.
Notes
From what I’ve read, some brands of coconut milk work better than others for this. Try to avoid brands that have fillers and stabilizers like guar gum. Steve picked up a can of organic coconut milk from Whole Foods and it contained guar gum. I think this is why I was left with thick white milk and not hardened cream. Either way, the end result turned out just fine, so don’t worry if you don’t have hardened cream when you take it out of the refrigerator.