Dairy Free Sugar Free Whipped Cream made with canned coconut milk is a fantastic alternative!
Coconut Whipped Cream
The key to making this dairy free whipped cream is opening the can of coconut milk and letting it sit in the can uncovered overnight in the refrigerator. This will produce a thick cream on top. Use only the thick cream, spoon it out for this recipe, but leave the coconut water on the bottom of the can for use in a smoothie or another recipe. You can keep it refrigerated and uncovered as it will continue to thicken in the fridge. Enjoy!
Please Notes:
- This recipe will not work with anything other than full fat coconut milk, I’ve tried it.
- 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 cream on top.
- You can also use any flavor stevia you like here.
- Other recipes you might like: Strawberry Whipped Cream, Dairy Free Chocolate Mousse Topping
Dairy Free Sugar Free Whipped Cream
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Dairy Free Sugar Free Whipped Cream
Ingredients
- 8 ounces coconut milk canned,"cream" only from the top
- 1/2 teaspoon vanilla liquid stevia
- 1 tablespoon Swerve confectioners
- 1/2 teaspoon vanilla extract
Instructions
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Place contents of coconut cream into a stand mixer.
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Add stevia and beat on high speed until it becomes thick in consistency.
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May take up to 15 minutes. Keep refrigerated.
Recipe Notes
The recipe nutrition info may vary for you depending on how much "cream" you get from your canned coconut milk. Mine yields about 3/4 of the can and once whipped makes about a cup of whipped cream.
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.
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.
which brand of coconut milk did you use?
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! 🙂
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.
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!
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.
Will it work with powdered Stevia?