Deliciously decadent, this Dairy Free Whipped Cream is reminiscent of ice cream when it begins to melt. Dairy Free Whipped Cream opens up a whole new world to those of us who can’t have traditional whipped cream!
This is definitely a treat, not something we indulge in all the time but around the holidays we whip up batches to serve with my Dairy Free Hot Chocolate, or add a dollop to the top of my Grain Free Scones, and my children are delighted when I let them top their pancakes with it! Sometimes simple is best though, my favorite was to eat this yummy cream is over fresh berries or over a bowl of fresh granola.
I start off by putting the coconut cream in the refrigerator for at least 12 hours. Once the coconut cream is ready I mix in the powder sugar and pure vanilla extract (but these are what I like, and totally optional) in a bowl and mix them all together with my hand mixer. If you do not own a hand mixer you may use a stand mixer or a whisk.
After everything is all mixed up, you are ready to enjoy your dairy free whipped cream. I know this is one that the entire family will enjoy and you won’t feel all the guilt from enjoying one of your favorite treats!
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Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.
Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
Dairy Free Whipped Cream
Ingredients
- 1 13.5 ounce Can Coconut Cream refrigerated overnight
- 1/4 cup Powdered Sugar optional
- 1 teaspoon Pure Vanilla Extract optional
Instructions
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Chill can of coconut cream in the refrigerator for at least 12 hours.
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Add powdered sugar, vanilla, and chilled coconut cream to a bowl.
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Using the whisk attachment on your hand or stand mixer beat until mixture forms
Recipe Notes
Notes:
1. Coconut Whipped Cream is not as airy as traditional. This will be a thicker whip.
2. Whipped cream keeps well in the refrigerator for 1 week.
3. Do not leave at room temperature for long or it will begin to melt.
4. Refrigerating whisk attachment and bowl before beating may yield better results.
Is coconut cream the same thing as full fat coconut milk?
Coconut cream is much thicker than coconut milk
Ally
Instant Loss Team
Can this recipe be frozen?
Yes but it becomes more like ice cream.
Are you supposed to use only the cream part and drain off the liquid? Just made this and it’s pretty thin even after using chilled bowl and whisk attachment
Hello Michelle,
Yes it has to be only the cream part.
Hi! I noticed it says optional next to the powdered sugar and vanilla extract. Could this be made without both of those ingredients? I imagine it wouldn’t be very sweet though.
I’ve tried to make this a few times it always comes out pretty watery. I’m using only the cream of coconut cream. And everything is cold. what am I doing wrong? Could you make a video of you making this one day? I think that would be great