Easy Dairy-Free Whipped Cream
Prep time
Total time
See my tips in the post above to ensure you get fluffy vanilla coconut whip every time! This recipe with tips includes elements fromo both of my books, Go Dairy Free and Eat Dairy Free. Please note the Prep time is hands on time only.
Serves: ¾ cup
  • 1 (14-ounce) can full-fat coconut milk or coconut cream (see Cool Coconut Whip Tips in post above)
  • 2 tablespoons powdered sugar, or to taste (no more than 3 tablespoons)
  • ½ to 1¼ teaspoons pure vanilla flavoring or extract, to taste
  • Thickener, if needed (optional; see Cool Coconut Whip Tips in post above)
  1. Chill a small mixing bowl and beaters or a whisk in the freezer for 30 minutes or more.
  2. Do not shake the coconut milk or cream. Open it, and if there isn’t a thick, spoonable cream, cover and refrigerate it for several hours or overnight.
  3. Scoop ¾ cup of the solid coconut cream from the top of the can and put it in the chilled small mixing bowl. Whisk or beat the coconut cream with your hand mixer (with chilled beaters) until it is smooth and slightly fluffy, about 1 minute.
  4. Sift in the powdered sugar. Add the vanilla and whisk or beat with a hand mixer on low speed to incorporate the ingredients.
  5. If your coconut cream was too soft, or you need a thicker whip, you can add a thickener and whisk or beat until combined.
  6. Cover and refrigerate the coconut whip for up to 3 days. It will thicken a little more as it chills.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-dairy-free-whipped-cream