Dairy Free Whipped Cream is the answer for all your desserts. This coconut whipped cream is insanely easy to make and vegan!
Whether it’s the holiday season or any time of the year, certain desserts scream for a whipped cream. Unfortunately, many store bought whipped cream products have a ton of unnecessary ingredients in them. Even more so, they are made with dairy.
Luckily, there is a super easy way to make homemade dairy free whipped cream in just a few minutes. Insert: Coconut Whipped Cream! If you want to get the kids involved you can even make this coconut whipped cream recipes in a mason jar. Bonus: It’s completely vegan! It can also be made whole 30 compliant.
What ingredients do you need to make dairy free whipped cream
One of the reasons that this vegan whipped cream recipe is so great is that you don’t need very many ingredients. To make coconut whipped cream you need:
- Chilled Can of Full Fat Coconut Milk
- Vanilla Extract (vanilla beans can be replaced for whole 30)
- Sweetener of choice
- We use vegan cane sugar, but you could use maple syrup or honey as well depending on your diet.
- You will also need a chilled mason jar or bowl. If using a bowl to beat, it helps if your beaters are also chilled.
How to make coconut whipped cream
To start making this dairy free whipped cream, you want to set a can of full fat coconut milk in the fridge. Most cans of coconut milk say do not freeze, so do not put in the freezer. Let chill for at least 6 hours. Overnight is better. One way to always make sure you are ready to make this dairy free whipped cream last minute is to just leave a can in your fridge at all times.
About 10 minutes (or longer) before you are ready to make, you should chill a bowl in the freezer. The colder the bowl is the better. It’s not necessary, but it never hurts to also chill your beaters in the freezer as well.
Once you have your chilled bowl, carefully remove your can of coconut milk. DO NOT SHAKE OR TILT THE CAN. Gently, remove the lid. What you should have when you take the lid off is full fat, thick coconut cream at the top of the can separated from the coconut water at the bottom.
Slowly, remove the coconut cream from the can and place it into your chilled bowl. Add the sweetener of your choice and the vanilla to the bowl. Whip together until it forms peaks. This should not take more than 5 minutes. Spread or top on your favorite dessert.
You can also omit the sweetener and vanilla if you choose.
How do I make pretty peaks like from an aerosol can with coconut whipped cream?
Just because you need a dairy free whipped cream, doesn’t mean that your desserts need to have flat coconut whipped cream. The easiest solution to still get the pretty spirals like you would from an aerosol can is to use a stainless steel whipped cream dispenser. The dispenser should also be chilled before making. Follow instructions with the dispenser to make this vegan whipped cream recipe.
What Dairy Free Desserts Pair with Coconut Whipped Cream?
So you have your freshly made dairy free whipped cream and you are wondering what you should put it on now. Don’t worry, I won’t judge if you just eat the whole bowl. It’s pretty delicious. But here’s also some great dairy free desserts that you can pair with this coconut milk whipped cream.
- Chocolate Pumpkin Pie (Vegan and Gluten Free)
- No Bake Strawberry Cream Pie (Paleo)
- Apple Meringue (Vegan)
- Apple Pie (Vegan and Gluten Free)
- Chocolate Mousse (Vegan)
Can I make coconut whipped cream in a mason jar?
Yes! One of the coolest things about this recipe is that you can still make it in a mason jar like you can with dairy whipped cream. Scoop out the chilled coconut cream like you would if you were making it in a bowl. Place in a chilled mason jar with the other ingredients and shake shake shake! This is a fun activity if you have kids around! It takes a bit of a bicep work out so shake as hard as you can and switch off to anyone else around! After about 5-7 minutes of vigorous shaking, you’ll have thick dairy free whipped cream.
Dairy Free Whipped Cream {Coconut Whipped Cream}
Ingredients
- 1 can full fat coconut milk
- 1 tablespoon vegan cane sugar*
- 2 teaspoon vanilla extract*
Instructions
- Place coconut milk can in fridge for at least 6 hours (overnight preferred)
- 10 minutes before making, place bowl in freezer to chill. Not necessary, but chilling beaters would also be beneficial.
- Carefully remove can from the fridge, making sure you do not tilt or shake the can. Open the lid.
- Gently scoop out the solid coconut cream from the top of the can. Save the coconut water at the bottom for another use.*
- Add the sweetener of your choice and the vanilla to the bowl.
- Beat until stiffened. About 5 minutes.
- Serve or store in fridge for up to 1 week.
Notes
*If you are paleo, replace vanilla by scraping out ⅔ of 1 vanilla bean. *It’s really important that your coconut milk can says full fat. If if doesn’t, it won’t separate when chilled in fridge.
*If you open a can and it’s not separated, unfortunately you have a dud can. For this reason, I also put two cans in the fridge.
Diane
Can I use this recipe for the filling of my Whoopie pie recipe? Will the cream hold firm if kept cool in fridge.
Thanks
Lisa
Hi there. Sounds great, and looks delicious. Question: Do you think a whole can of coconut cream could be used instead of the top of a can of coconut milk? The brand of coconut milk I buy also makes the same size cans of coconut cream. I wonder if it’s as thick and dense as the cream at the top of a can of coco milk though . . .
LarishaBernard
Coconut cream is a bit of a different texture usually. Do you know the name of the brand so we can look into it for you and give a better opinion?
Adair Ivie
I made this using store bought coconut whip cream (So Delicious Light) and the cheese cake did not set well (didn’t firm up) after more than four hours. Any suggestions? I will try again with the regular instead of light coconut whip cream but since it’s plant based I don’t know if that will make any difference. Does the home made version of coconut whip cream set better?
LarishaBernard
I’m not sure what you are saying you made. You’re commenting on whipped cream but saying you used a store bough whip. Can you clarify so we are able to help you troubleshoot.
Camilla Hawkins
What a genius and delicious alternative to cream! Thanks for linking to my Apple Meringue:-)
LarishaCampbell
You’re Welcome! Thanks for a great recipe!
Trcay
Beautiful! this looks delicious! (As do the recipes!) Thanks for sharing!
LarishaCampbell
Thank you so much for your kind words! I really appreciate it! Hope you love the recipe!