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Dairy Free Sugar Free Whipped Cream

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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

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 @ 2 tbsp
Calories 52 kcal
Author Brenda Bennett

Ingredients

Instructions

  1. Place contents of coconut cream into a stand mixer.

  2. Add stevia and beat on high speed until it becomes thick in consistency.

  3. 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.

Nutrition Facts
Dairy Free Sugar Free Whipped Cream
Amount Per Serving (1 serving)
Calories 52 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Sodium 3mg 0%
* Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda

 

 

Reader Interactions

Comments

  1. 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!!

    Reply

    • 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.

      Reply

  4. 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! 🙂

    Reply

  5. 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 🙂

    Reply

    • 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.

      Reply

  7. 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.

    Reply

Trackbacks

  10. […] TO MAKE THIS DAIRY FREE: Use coconut milk that has been refrigerated overnight. Scoop only the cream and leave the rest for a smoothie another day. You may need two cans of coconut milk to produce one cup of coconut cream. Proceed with recipe as follows. Whipped coconut cream will take longer than dairy cream to form soft peaks, up to 15 minutes in a stand mixer. DO NOT USE COCONUT BUTTER. It will not produce the whipped cream for this recipe. Please see this post about Dairy Free Whipped Cream. […]

    Reply

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