I love whipped cream! I really do. There’s nothing like a big spoonful of rich, sweet whipped cream to make your favorite dessert even better. Sometimes, however, I’d like to have the thick, delicious whipped cream without having the dairy. There are a variety of whipped cream substitutes on the market, but reading the label on most of them is a little frightening: Hydrogenated oils, corn syrup, and chemicals like polysorbate 60 (if it comes with a number after it and it’s not a vitamin, it probably ought to be avoided). The most popular “whipped topping” on the market used to be (mostly) dairy free, but now contains several milk derivatives….which makes it not good for those who are vegan or lactose sensitive.
But don’t worry! There’s a great option for dairy-free whipped cream, and it can be made in your own kitchen (no scary numbered chemicals needed). In fact, it’s made of just healthy, organic coconut milk and organic cane sugar, maple syrup or honey!
To start, you’ll need to chill a can of organic coconut milk.
Just pop it in the fridge and let it chill for a few hours, don’t skip this step or it won’t work. If it’s hot outside, you might want to chill the bowl you’ll be whipping the cream in as well. Once your coconut milk is cold, open the can and scoop off the hardened coconut “cream” with a spoon. Or, better yet, you can flip the can over and open it upside-down, then pour off the liquid coconut milk first (I thought of this after I opened my can, but you can learn from my mistake…opening it upside down would be much easier).
The white cream completely separates from the milk and you’ll have about a cup of clear, watery liquid left over. This is great to use in smoothies, or over cereal, or in a recipe instead of milk so you can keep it for later (or just drink it…mmmmm, coconut!).
Once you’ve got the cream in a bowl, whip it on high with your mixer. It whips up quickly, and you don’t want to over-whip it because if it gets too warm it will start to melt. Add a little sweetener…you can use organic evaporated cane sugar, or a little maple syrup. It really doesn’t take much in the way of sweeteners, just a touch goes a long way! You can also add some organic vanilla if you’d like. So easy! You’re ready to top your favorite dessert…or to eat it straight out of the bowl, whatever seems best to you at the time. We won’t judge! Being dairy-free doesn't mean you have to say goodbye to whipped cream. This whipped coconut cream is so easy to make and so delicious and of course completely diary free.
Whipped Coconut Cream
Being dairy-free doesn't mean you have to say goodbye to whipped cream. This whipped coconut cream is so easy to make and so delicious and of course completely diary free.
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What’s your favorite way to eat whipped cream?
Photography by Jennifer Leung Johnson
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