Dairy-Free Chocolate Whipped Cream


My true cravings have been showing through lately in a lot of the personal recipes I’ve been posting. As you can see from my Nutella Mousse, Strawberry Fool, and now this dairy-free Chocolate Whipped Cream, I’m really more into cool and spoonable than baked goods. Don’t get me wrong, I LOVE baking, I’m just not as into devouring the results on my own. But when it comes to recipes like this one, I often get greedy.

Dairy-Free Chocolate Whipped Cream Recipe - vegan, soy-free and easy!

For that reason, I keep a big supply of So Delicious Culinary Coconut Milk (pictured below) on hand. Not to be confused with drinkable coconut milk beverage sold in those big quart and half gallon packages, these little containers are akin to glorious, creamy, full-fat canned coconut milk (the real stuff!). But the So Delicious quality is bar none. It thickens up into a gorgeous cream (not all brands do!. Plus, their cute little aseptic packages are BPA-free, easy to pour, and resealable. I much prefer these to the cans.

As the star ingredient in my dairy-free chocolate whipped cream, you can see that it’s even firm enough to pipe! And, while it does soften a bit at room temperature, this chocolate whipped cream stays firm enough to hold its shape. These pictures were taken over one hour, and as you can see, not a ripple was lost.

Of course, this chocolate whipped cream can be used as a delicious topper on cakes, even acting as a less-sweet frosting stand-in. However, I enjoyed my test batches as a fresh fruit dip or for making parfaits.

Dairy-Free Chocolate Whipped Cream Recipe - vegan, soy-free and easy!Since I know you will ask, the cute cups pictured are part of the Revol Color Lab collection. These espresso cups come in several fun colors to mix and match.

Special Diet Notes: Chocolate Whipped Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly. It can be made paleo with powdered coconut sugar, but this will change the flavor quite a bit.

4.9 from 15 reviews
Dairy-Free Chocolate Whipped Cream or Topping
Prep time
Total time
This simple recipe can be made semi-sweet or dark, depending on your cacao cravings. I usually go for semi-sweet with the higher amount of sugar, which we find perfect for parfaits and fruit dipping.
Serves: 6 to 8 servings
  1. Add the coconut cream to a chilled bowl.
  2. Whisk the cocoa powder, powdered sugar and salt together in a bowl to banish any clumps.
  3. Add the cocoa mixture to the cream along with the vanilla and whip until smooth and creamy with a hand mixer, just 1 minute or less.
  4. Store in the refrigerator until ready to use. It will set up to a frosting-like consistency, but softens readily at room temperature and can be re-whipped.
Coconut Cream: Chill full-fat coconut milk for several hours or overnight; I use 1 package of So Delicious Original Culinary Coconut Milk since it produces such a high level of cream. Scoop the very thick cream only and use it in this dairy-free chocolate whipped cream recipe. Good quality coconut milk / cream is essential - it MUST set up to a very thick cream when chilled. Do NOT use coconut milk beverage.
Dairy-Free Chocolate Whipped Cream Recipe - vegan, soy-free and easy!

What would you serve dairy-free Chocolate Whipped Cream on, or what recipe it might work great in? Let’s keep it G rated please!

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I chilled mine overnight and it still will not thicken into whipcream. Can you freeze for a few hours to get the cream and then try to whip? I’ve wasted so much time and ingredients trying to make the whipped topping for a coconut cream pie.

    • Okay, so Donna, you bought FULL-FAT coconut milk or coconut cream – either in a can or wee little aseptic package (like So Delicious Original Culinary Coconut Milk). You did not buy a Light version or a Coconut Milk Beverage, correct? As instructed, chill the FULL-FAT coconut milk or cream. Once chilled, scoop the thick cream from the top. If there isn’t any cream, and it is real coconut milk, then you’ve got a dud brand. For this recipe, I used So Delicious and all of it thickened into a cream. But this will not work with lite / light coconut milk or coconut milk beverage.

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