Dairy Free Whipped Cream

Prep Time: 10

Total Time: 10

Servings: servings

Course: Dessert

Cuisine: American

Method: Mixer

Dairy Free Whipped Cream - a delicious dairy free alternative to whip cream for all your favorite desserts and smoothies!

Coconut Milk Note: If using 2 cans full fat coconut milk it is recommended that you place it in the refrigerator overnight to help ensure the coconut cream has separated from the coconut water. If you are using a can of coconut cream you do not need to worry about this.
Prep: Place your mixing bowl in the freezer for 15-30 minutes.
Combine: Remove the mixing bowl from the freezer and add the coconut cream. Using a whisk attachment, whip the coconut cream on high for 2-3 minutes or until it starts to become a little fluffy. Add in 2 tablespoons coconut sugar, ⅛ teaspoon cream of tartar and 1 teaspoon vanilla extract (if using). Continue to whip for another 1-2 minutes.
Adjust: Taste and add additional sugar, as desired.
Serve: Enjoy immediately!

Canned Coconut Milk: When you put a can of coconut milk in the refrigerator (or it is kept in a colder climate) the coconut cream and the coconut water separate in the can. We are only using the coconut cream for this recipe so it is important that if you are using canned coconut milk (as opposed to just buying a can of coconut cream) that they have separated. It is recommended to put your canned coconut milk in the refrigerator overnight before making this recipe to ensure they have separated. Once you open your can of coconut milk, simply scoop out the cream until you get to the liquid (the coconut water) and then stop.
Coconut Flavor: while there is a slight coconut flavor, the sugar and vanilla seem to over-power it a bit. Plus, once you serve it with a fun dessert the flavor will get over-powered even more.

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