This Dairy Free Whipped Cream is sweet, silky, and ready in just minutes. All you need is 2 ingredients (plus any flavouring you’d like) and an electric or manual whisk. Perfect for topping fruit, desserts or drinks! Vegan + keto + paleo.
Why you will love this Dairy Free Whipped Cream recipe
- It’s so quick and easy! It takes less than 5 minutes to throw together, and all you have to do is scrape coconut cream from a can of coconut milk and place it in a chilled mixing bowl, add sweetener, and whip it.
- It’s dairy-free. This recipe suits so many diets! From lactose intolerant to vegan, even keto (if using sweetener instead of sugar) and paleo! Perfect for a gathering.
- You can use it in so many ways! I made this specific batch (pictured) to go on top of my hot chocolate, but it also can be a topping for fruit (strawberries and cream or peaches and cream are my favs!), desserts, cupcakes, cream pies, and you can also freeze it into ice cream!
- It’s delicious! The important part! I really don’t miss whipped dairy cream when I can make this so quickly and easily.
- Canned coconut milk lasts so long! You get the cream by scraping the hard top layer from a can of full-fat coconut milk. My coconut milk can’s best before date is in 3 years time. Dairy cream, on the other hand…how many times have I bought some and not finished it in time…? Plenty.
Key ingredients for Dairy Free Whipped Cream
- Coconut Cream: You can buy cans of coconut cream (check the label for added sugar, there shouldn’t be any) or cans of full fat coconut milk which, when cold, the cream separates from the rest of the coconut water and floats to the top. I live in the UK and find that I don’t usually have to chill the can for this effect to take place (it’s cold enough here! Perhaps in the summer though), but if you’re unsure, chill the coconut cream in the fridge for at least 2 hours, or overnight.
- Powdered Sweetener: I use Nkd Living’s Powdered Erythritol which has a 1:1 sugar to sweetener ratio. It’s perfect for the job. This will work with regular powdered sugar as well.
- Vanilla: Entirely optional, but vanilla tastes delicious in this coconut whipped cream recipe.
- Flavourings and cocoa: These are also optional ingredients and are so fun to play around with! For vegan chocolate whipped cream add cocoa powder. Some extracts I love in this are peppermint and orange. Both are great on hot chocolate.
How to make Dairy Free Whipped Cream
Click through this story for all of the steps!
Can I use coconut cream instead of whipping cream?
Yes! You can substitute coconut cream in baking and cooking when it calls for heavy cream or whipping cream. The taste is a little different but it works really well!
Is coconut whipped cream healthier?
I believe so! Coconut milk has 230 calories per 100g whereas heavy/double cream has 345 calories per 100g. It’s also low carb enough to be keto (2.2g net carbs per serving for this recipe), especially if you sweeten it with erythritol rather than sugar.
Can cats eat whipped cream?
I love this question. I would avoid giving cats whipped cream of any kind, dairy or coconut. Why? I hear you! Most cats have lactose intolerance so should avoid all kinds of dairy, even milk! My cat loved ice cream and cheese – it was difficult to keep him away. Coconut on the other hand, especially full-fat coconut milk or cream has lots of oil which can cause diahorrea and sore stomachs. With a high level of potassium it’s best that cats stay away from this good stuff too. My other cat LOVES coconut, and has eaten gluten-free torillas made with coconut (when we weren’t watching!).
Can dogs have whipped cream?
Dogs can have small amounts of whipped cream as a treat, even coconut whipped cream. In fact, a Starbucks Puppuccino is essentially just whipped cream in a cup. Lucky pups! Moderation is key, however, as large amounts of coconut or lactose may cause diahorrea and an upset stomach.
Recipes to serve with Dairy-free Whipped Cream
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Coconut Whipped Cream
This Dairy Free Whipped Cream is sweet, silky, and ready in 5 minutes. All you need is 2 ingredients and a whisk. Perfect desserts or drinks!
Ingredients
- 228g (about 1 cup) full-fat coconut milk from a can (I used the hard cream at the top of 1 can of coconut milk)
- 25-50g (1/4-1/2 cup) powdered sweetener of choice *see notes
- 1/2 tsp vanilla (optional)
- 1/2 tsp flavouring (optional), I like peppermint or orange
- 1/2 tbsp cocoa powder (optional)
Instructions
- Chill a can of coconut milk in the fridge for at least 2 hours, along with a mixing bowl.
- Carefully, without shaking or bumping, remove the coconut milk can from the fridge, open the lid and scrape the coconut cream out, leaving the clear liquid behind (use in curries, oatmeal, or smoothies) and add it to the chilled mixing bowl along with powdered sweetener, vanilla and/or flavouring and/or cocoa if using them.
- Whisk with an electric mixer for 1 minute or manual until peaks form.
- Use immediately or keep it in the fridge (it will harden) for up to 2 weeks.
Notes
*I use powdered erythritol by Nkd Living. It has a 1:1 sweetener:sugar ratio. You could use regular powdered sugar or another powdered sweetener.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 12gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 43mgCarbohydrates: 3.5gNet Carbohydrates: 2.2gFiber: 1.3gSugar: 0gProtein: 1g
Nutrition information and calculations will vary with the use of different brands or ingredients. These figures are estimates. Please get in touch if you have questions!
I am going to try that one. Today I experimented beating up the water of canned chickpeas to cream. My recipe didn’t work out completely as expected yet, but surely it has potential.
I’ve tried that once before as well – didn’t quite work out for me either, but I think adding a little cream of tartar is supposed to help. Let me know how this recipe goes! Probably a little tastier than aquafaba =]