Easy Dairy Free Sugar Free Keto Coconut Whipped Cream
This easy Dairy Free Sugar Free Keto Whipped Cream is made with canned coconut milk is a fantastic alternative to traditional whipped cream. A perfect topping to enjoy with fresh berries! Just 2 simple ingredients needed!
Keto Coconut Whipped Cream
The key to making this dairy free whipped cream is opening the can of full-fat coconut milk and letting it sit in the can, uncovered overnight in the refrigerator. This will produce a thick cream on top.
You will use only the thick solid cream part from the can. Spoon all that you can out of the can for this dairy free whipped cream recipe.
Leave the coconut water on the bottom of the can for use in a smoothie or another recipe. I advise to flip the can over in the fridge overnight and it will be easier to remove the coconut water from the top of the can.
You can keep this coconut whipped cream refrigerated and uncovered as it will continue to thicken in the fridge.
Enjoy over fresh strawberries, blueberries, blackberries or blueberries or use as a replacement for cool whip in a recipe.
Brands of Coconut Milk
This recipe will not work with anything other than full- fat coconut milk, I’ve tried it and it never got a fluffy texture like regular whipped cream.
If you purchase a can of coconut milk and it does not contain guar gum, don’t use it, this recipe will not work. Find a can that contains guar gum.
This will not work unless the coconut milk has been left overnight in the fridge to produce the hardened coconut cream on top.
Believe me, I have tried to create the same result with just grabbing a can of coconut milk at room temperature without refrigerating it overnight and again I could not get those stiff peaks as I can get with it refrigerated.
I think the solid coconut cream from the can is the key because without refrigeration the solid part is minimal with many cans of full-fat coconut milk I have used.
Do not purchase a can of coconut cream which often contains sugar. Coconut oil is also not the same thing as coconut milk or coconut butter. The can must be labeled coconut milk.
The brand recommendations for the ones I found had the most hardened cream were Native Forest, Thai Kitchen and 365 brand by Whole Foods. You should be able to find many different versions at your local grocery store, just be sure they include the guar gum and are the full fat version.
Does this taste like coconut?
Yes, this whipped cream tastes like coconut since it is a homemade vegan cream we are making from a brand of coconut milk of your choice.
All the brands I mentioned above do have a strong coconut flavor so if you hate coconut, this is probably not the right recipe for you.
I have seen some vegan whipped cream more others using the liquid from a can of chickpeas, but I have not attempted it.
I don’t mind the coconut taste and it’s just nice to have a perfect replacement for family and friends who need dairy free dessert recipes for special occasions or have food allergies to dairy heavy cream.
Low Carb Sweetener Options
You can really use any sweetener of choice you like since you can simply add a small amount and taste and adjust to what works best for your preferences.
You can also use any flavor stevia you like here, but my favorite brand is the Sweetleaf liquid vanilla stevia as I feel it does not have any aftertaste. Another liquid low carb sweetener I use and enjoy is this Monk Fruit liquid.
I don’t use any artificial sweeteners in my recipes. I can also recommend a this Monk Fruit Allulose powdered sugar sweetener which would combine easily into this coconut whip cream.
I do not recommend using any granulated sweeteners as they will cause the whipped cream to be grainy in texture which is not appealing.
Low Carb Dairy Free Favorite Desserts
Other fluffy vegan recipes you might like:
Dairy Free Chocolate Mousse Topping
Dairy Free Sugar Free Whipped Cream
Dairy Free Sugar Free Whipped Cream
Ingredients
- 8 ounces coconut milk canned,”cream” only from the top
- 1/2 teaspoon vanilla liquid stevia
- 1/2 teaspoon vanilla extract
Instructions
- For best results, place your canned coconut milk upside down in the fridge overnight. This will allow the creamy part to solidify on the bottom of the can and the watery coconut milk to stay at the top of the can. After it's chilled overnight, remove from the fridge and open the can. Discard the watery milk on top and you should have about 3/4 of the can of creamy solid coconut milk.
- Place coconut cream into a stand mixer with the whisk attachment or large mixing bowl and use an electric hand mixer.
- Add remaining ingredients and beat on high speed until soft peaks and it becomes thick in consistency. Taste and adjust sweetness if desired.
- Whipping may take up to 15 minutes. Keep refrigerated. Enjoy as a topping with fresh fruit, hot chocolate, pumpkin pie or strawberry shortcake.
- Store in an airtight container in the fridge for up to 7 days.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hi Brenda,
After I blended the sugar free dairy free whipped cream recipe, it never came out whipped even after it was in blender for 15. I put it in the refrigerator still liquified. Was wondering if it will get whipped in the refrigerator?
I have a blender that says purée, chop, mix, and pulse
I have it on for 15 minutes already. I changed it to mix and then to chop
I’d doesn’t seem to be whipping?
Don’t what setting to put it on
I am going to make the sugar free dairy free whipped cream, and I will leave the
can of coconut milk in the refrigerator over night opened. Then I will put the
stevia in it. Should I also put the rest of the ingredients, which is the vanilla extract, and the swerve confectioner also before I put it in my mixer, because your recipe only says to add the stevia into the coconut milk and then mix it.
If this is true, then I am assuming that I put the rest of the ingredients in after the coconut milk and stevia are mixed.
Please let me know how to do this
Thanks for noticing that. I’ve updated step 2 to include all ingredients, not just stevia.
I used by a monkfruit vanilla instead of Stevia. Will that make a difference? I can’t get it to whipped cream consistency.
Will it work with powdered Stevia?
How about using a few drops of 100% pure essential oil – citrus/peppermint etc flavoured ones instead of Stevia?
In the past I have used a couple of drops of peppermint and just normal whipping cream. It whips up fine and tastes divine without all the sugar.
I have not tried this coconut version yet but have set a tin of coconut milk in the fridge to try tomorrow.
I tried this today, and the cream ended up getting curdled and separated. Any idea what happened?
I’ve never had that happen, maybe some of the liquid on the bottom got into your mixer?
Maybe? I’ll try it again with another brand too. Such a bummer!
Can this be sweetened with honey or something other than sugar or stevia? I would like to try this instead of frosting for my baby’s first birthday this weekend 🙂
I’m sure it could be although you will have to just experiment on how much to use. Maybe just begin with a few tablespoons of honey then taste and adjust as needed.
It would be much appreciated if you’d add nutritional info (especially re calories and the different types of fat) and also let us know about how many servings this would make. Inquiring minds want to know! 🙂
which brand of coconut milk did you use?
No, it’s not cream of coconut, which has sugar added. It just has less water than coconut milk.
http://asiansupper.com/theslurp/what%E2%80%99s-difference-coconut-milk-vs-coconut-cream-vs-coconut-water
Just for interest, I have tried this type of thing with both canned Coconut milk and coconut cream. With the milk, I only harvested about 1 inch or less of cream off the top after a night in the fridge. When I used coconut cream, I managed to get about a third or half of the can thickened on top. That’s using Pandaroo brand in Australia. For a sweet treat, I don’t even bother whipping it – just spoon it into a cup with some stevia. Mmmmm.
OK, at the risk of sounding like I haven’t read your post, I have a question: have you tried it with canned coconut cream? I just wonder if it would allow you to use the whole can and not just the top after the water and the cream separate in the fridge.
This looks fabulous, can’t wait to try it!!
I’ve not! Does canned coconut cream contain sugar? If so I wouldn’t use it.