A dairy allergy doesn’t mean you can’t enjoy all the good things dessert has to offer.
Coconut whipped cream is a great alternative to the real thing. With a little preparation it’s easy to make and unlike real whipped cream, it will also will keep for 1 to 2 weeks in the fridge. Use it to top your favorite dessert like berry crisp, or put a scoop on your hot breakfast cereal!
Coconut Whipped Cream
Yields about 1 1/4 cups
– 1 can of coconut cream/full-fat coconut milk
– Powdered sugar to taste (you can also use maple syrup, cane sugar, honey, or another sweetener of choice)
– 1/2 tsp vanilla extract
1. Chill your can of coconut milk in the fridge for at least 3-4 hours, preferably overnight. This will help to separate the cream from the liquid.
2. Once you’re ready to make your whipped cream, chill your mixing bowl in the freezer for about 10 minutes. This helps the cream to whip quickly and increases volume.
3. Then, open the can of coconut milk, carefully scoop out the hardened cream and place in the bowl. See that more watery looking liquid? You don’t want that. Save it for smoothies or cooking.
4. Beat the coconut cream with a mixer until it starts to become smooth and resembles whipped cream. This can take anywhere from 1 to 5 minutes.
5. Once the cream is smooth, beat in the vanilla and powdered sugar to taste. I used about 1/4 cup of powdered sugar (I don’t like it too sweet), but the amount is up to you!
Note: This recipe has been adapted from multiple blogs and online recipes.