If you’re dairy-free, or on the Gut and Psychology Syndrome diet (GAPS) where you are only consuming cultured dairy, you may miss that creamy light topping for desserts, and even to stir in your coffee.
Don’t confuse this with ‘nondairy whipped topping’ from your grocery store- that is made with primarily hydrogenated oils, corn syrup, and preservatives – things that we want to avoid.
This delicious whipped coconut cream is simple to make, and it doesn’t deflate much when you keep it covered in the fridge.
Dairy-Free Coconut Whipped ‘Cream’
2 cans full-fat coconut milk
1 tablespoon honey
1/4 teaspoon vanilla
Directions:
Chill the coconut milk in the fridge for 12-24 hours (longer if it’s warm in your kitchen). This allows the thick coconut cream to rise to the top and solidify.
After chilling, carefully open the can and scoop out the thick white coconut cream at the top and leave the clear-liquidy part of the coconut milk for another use.
In a bowl, or in the bowl of your stand mixer, whip the cream for 5-8 minutes, starting on med-low and working up to high speed until stiff peaks form. Turn off mixer, add honey and vanilla, and mix for 20 more seconds, or until well incorporated.
Serve immediately. Whipped coconut cream can be stored in the fridge for up to a week, but it looks most ‘whipped-cream-like’ right out of the bowl.
Enjoy!
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Coconut-Vanilla Dairy-Free Whipped 'Cream' {real food!}
Instructions
-
Chill the coconut milk in the fridge for 12-24 hours (longer if it’s warm in your kitchen). This allows the thick coconut cream to rise to the top and solidify.
-
After chilling, carefully open the can and scoop out the thick white coconut cream at the top and leave the clear-liquidy part of the coconut milk for another use.
-
In a bowl, or in the bowl of your stand mixer, whip the cream for 5-8 minutes, starting on med-low and working up to high speed until stiff peaks form. Turn off mixer, add honey and vanilla, and mix for 20 more seconds, or until well incorporated.
-
Serve immediately. Whipped coconut cream can be stored in the fridge for up to a week, but it looks most ‘whipped-cream-like’ right out of the bowl.
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Hey Cara, I have a question. I’ve been making coconut whipped cream like this for years. I started using canned coconut cream, rather than pulling the solids out of the top of canned coconut milk. Last time I did it, it didn’t whip up. I’m wondering if the colder weather was the problem. Is it too solid to get the air to incorporate? Wondering what you think. Happy cooking to you. Breathe Love, Sandra
Hi Sandra, I actually chilled my coconut milk in the snow before I did this and it whipped nicely :)
What brand are you using?
Which brand of coconut milk do you recommend using?
Natural Value :)
Hi, I think I can answer this question for you (or at least I will do my best to try!). Canned coconut cream and the thick coconut cream that comes to the top of coconut milk cans are 2 different things (for the purposes of this recipe). Canned coconut cream has a higher coconut content than canned coconut milk, but both contain water and water is what you don’t want when whipping up some coconut whipped cream. I also tend to buy coconut cream for my coconut whipped cream recipes because there is less water in them and so you get more coconut for your money, but you still have to let the can sit for about 24 hours and then carefully spoon out the coconut cream which has separated to the top, leaving the remaining liquid (water) in the can. Hope that clarifies!
I love making coconut whipped cream like this. It’s especially delicious if you use pure powdered vanilla bean instead of extract.