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
I would like to try it on a coconut cream pie
I’d put it on top of a bowl of strawberry slices + raspberries, or on some gf graham crackers.
I am looking forward to making this to top some homemade banana “nice” cream!!
This looks delicious. I would serve it on top of a big bowl of fresh strawberries. Yum Up!
I WOULD USE WITH LADYFINGERS AND PUTTING AND THIS TOPPING WOULD BE GREAT. LOVE THIS!!!!!
Since it sets up so nice, how about trying to frost a cake with it? I just made a vegan spice cake (Duncan Hines) substituting 2/3 cup cinnamon applesauce for 3 eggs, and it came out so moist. Canned frostings are so sugary.. i’d totally use this whipped chocolate as a frosting on it with lots of swirly embellishments and of course, chocolate chips sprinkled on top 😛
I think that would work well! It should be fine at room temperature for a couple of hours, but since fresh, I would refrigerate it any longer than that. And yes, those chocolate chips would be a must! 🙂
Hi! I think that the chocolate whipped cream would taste great on almost anything… but especially on pie or a vanilla cupcake! My son has multiple, life-threatening food allergies (which includes anaphylaxis to dairy), so I make all our meals and baked goodies by hand. Your chocolate whipped cream recipe looks like a yummy frosting alternative 🙂
Wow, sounds like you have your hands full Emily! Nonetheless, your family is fortunate to have such a great home cook! I always love food in better than out 🙂
I think it would be delicious on the banana nut breads I bake which are also gluten free.
Mmm, it sure would be. I may have to try that.
I would try it on my German chocolate cake!
yum! i would use this to frost cupcakes, and probably eat a lot of it as is =)
Indeed, you don’t even really need the cake – it’s just a vessel for topping 🙂
I would serve it on fresh fruit pies all summer long.
Hmm… I think I would actually turn this chocolate whipped cream into the dessert itself! I can imagine it making for some incredible fudgsicles once spooned into a popsicle mold.
I was thinking fudgesicles, too, Hannah! It does have a delightful fudgesicle flavor.
I look forward to this on every dessert and many non dessert recipes! I’d like to try it I. a parfait instead of yogurt, Fruit and chocolate whipped cream parfait. I think it would also be good with Oreos or on cake. I love culinary coconut milk. It has so many uses.
Wow Barbara, I love all of these ideas!
Loving this chocolate whipped cream for my grandson. Straight on top of strawberries. What a deal for a dairy allergy child. So excited.
This will fill the needed roll of topping for my favorite chocolate cream pie. Wish this version of coconut cream was more easily available in Houston, TX; it is rare that I can find on a grocer’s shelf.
Yes, I admit they run out of it often in my area, too. You can request it in (if the stores carry any So Delicious products, they should be able to order that one in on request – I do that often), and you can order it online.
I am in a huge chocolate kick now so I would absolutely love to have the chocolate whipped cream on top of dark chocolate cashew milk ice cream.
Oh yes, that dark chocolate ice cream is amazing, too!
I would use chocolate coconut whipped cream on strawberries. Yum!
I’m gluten free but many members of my family are gf/df and I love to bake for them. This would be great
This looks so delicious! I would just put it on top of fresh strawberries for a wonderfully delicious dessert!
Looks so yummy! 🙂 I would try it on chia pudding, or on top of warm vegan cookies!
Ah yes, chia pudding, I haven’t had that in a few months!
Can I just eat is? !?
Of course!