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.
This recipe is a sample from the 2nd Edition of my flagship book, Go Dairy Free: The Guide and Cookbook. In this super-sized book, you will find over 250 recipes for homemade dairy alternatives, treats, snacks, meals, and more!
The Secret to Perfect Dairy-Free Chocolate Whipped Cream
I keep a big supply of coconut milk on hand just for recipes like this. Not to be confused with drinkable coconut milk beverage sold in those big quart and half gallon packages, real full-fat coconut milk is sold in cans or small aseptic packages. When chilled, it thickens to a spoonable consistency that works wonders as a heavy cream replacement. See my Coconut Milk Guide for visuals. You want that nice, thick cream pictured for this recipe.
I used to rely on So Delicious Culinary Coconut Milk, because the quality is/was bar none. Unfortunately, they’ve discontinued their coconut milk line. Other quality brands of coconut milk or cream will work in this recipe.
With the right ingredients, my dairy-free chocolate whipped cream recipe is even firm enough to pipe! The consistency does soften a bit at room temperature, but it stays firm enough to hold its shape. These pictures were taken over one hour, and as you can see, not a ripple was lost.
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.
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.
- 1 cup coconut cream (see below)
- 2½ to 3 tablespoons cocoa powder
- ¼ to ⅓ cup powdered sugar
- Pinch salt
- 1 teaspoon pure vanilla extract
- Add the coconut cream to a chilled bowl.
- Whisk the cocoa powder, powdered sugar and salt together in a bowl to banish any clumps.
- 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.
- 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.
119 Comments
Anyone share a recipy in inbox plZ
Of non dairy whipping creamm
What brand of coconut cream did you use?
I used So Delicious previously, but it has been discontinued. I find it hit and miss now when buying brands. It’s almost batch dependent. Let’s Do Organic / Native Forest is often good. Whether I buy full-fat coconut milk or coconut cream, I always chill it first to make sure it produces a good thick cream. What you see is what you get (coconut cream doesn’t whip up like dairy cream).
Just made this as a filling for a gluten free chocolate cake. It was delicious! Thank you.
So great! Glad you enjoyed this recipe Mary.
This is an amazing substitute for any whipped cream I USED TO EAT. Now I am a Paleo fanatic & would put this on just about anything—> fresh fruit, any berries, bananas, apricots, peaches or any Paleo approved crumble or parfait!! ANy coupons for that full fat coconut milk?
Fabulous! I’m not aware of any coupons for coconut milk right now. I usually shop the sales 🙂
WOW!! this is a definite keeper!! I will definitely make this to top off my dairy free Chocolate Avocado pudding/mousse. I use Tru whip now, but this chocolate whip is great!! AND dairy free!! Thanks for the recipe!
Are there any coupons for the Coconut milk? Or even the SO DELICIOUS brand? I would love to receive them!!
So glad you like my recipe Ree! I would check Mambo Sprouts and the So Delicious website. Both usually have a coupon or two for that brand. I’d also be on the lookout for coupons for coconut milk brands like Thai Kitchen -rumor has it that So Delicious Culinary Coconut Milk (which is, in essence, a high-quality, regular coconut milk) is temporarily out of production.
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What tip do you use for the ice cream swirl type effect? How long will the cream stay on a dessert without collapsing?
Hi Sarah, I just used a simple large star. Nothing fancy! See my notes above in the post. I took those pictures over an hour at room temperature!
About how long do these keep?
The chocolate whip? It will keep for up to 3 days in the refrigerator and can be frozen.
This didnt even taste like its dairy free:)
I think that’s a positive review? 🙂
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.
I made this last night — so good! Thanks for the recipe! Nicki
Glad you enjoyed it Nicki!