Dairy Free Whipped Cream

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!}

Course: Dessert
Cuisine: Paleo
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Author: Cara Comini
This delicious whipped coconut cream is simple to make, and it doesn’t deflate much when you keep it covered in the fridge.
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Ingredients

  • 2 cans full-fat coconut milk
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.