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
Dairy Free Sugar Free Whipped Cream
Servings 8 @ 2 tbsp
Calories 52kcal
Ingredients
- 8 ounces coconut milk canned,"cream" only from the top
- ½ teaspoon vanilla liquid stevia
- 1 tablespoon Swerve confectioners
- ½ teaspoon vanilla extract
Instructions
- Place contents of coconut cream into a stand mixer.
- Add all ingredients and beat on high speed until it becomes thick in consistency.
- May take up to 15 minutes. Keep refrigerated.
Notes
The recipe nutrition info may vary for you depending on how much "cream" you get from your canned coconut milk. Mine yields about ¾ of the can and once whipped makes about a cup of whipped cream.
Nutrition
Serving: 1serving | Calories: 52kcal | Fat: 5g | Saturated Fat: 4g | Sodium: 3mg
![Healthy Chocolate Pudding Parfaits: [Gluten & Dairy Free]](https://www.sugarfreemom.com/wp-content/uploads/2013/02/parfaits3-320x320.jpg "Healthy Chocolate Pudding Parfaits: [Gluten & Dairy Free]")
Connie Shin
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?
Connie Shin
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
Connie Shin
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
Brenda
Thanks for noticing that. I've updated step 2 to include all ingredients, not just stevia.
Dianne Hahn
I used by a monkfruit vanilla instead of Stevia. Will that make a difference? I can’t get it to whipped cream consistency.
Cinnamon Lane
Will it work with powdered Stevia?
Heather Macdonald
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.
Melissa
I tried this today, and the cream ended up getting curdled and separated. Any idea what happened?
Brenda
I've never had that happen, maybe some of the liquid on the bottom got into your mixer?
Melissa
Maybe? I'll try it again with another brand too. Such a bummer!