Dairy-Free Chocolate Whipped Cream or Topping
Prep time
Total time
This recipe is adapted from my book, Go Dairy Free: The Guide and Cookbook. It can be made semi-sweet or dark, depending on the sugar level you choose. I usually go for semi-sweet (1/3 cup powdered 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. If you've got a good can, it should separate with a very thick, spoonable cream layer at top. 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chocolate-whipped-cream