Coconut Milk Whipped Cream {dairy free} • theVintageMixer.com

Coconut Milk Whipped Cream Recipe {dairy-free}

Written by Becky

As summer rolls in so do all the fresh berries and nothing goes with berries better than whipped cream.  This recipe is a dairy free whipped cream made with all natural coconut milk. Yes, that’s right you can make whipped cream from coconut milk!  It’s great on top of pie and angel food cake or just simply dolloped over ripe berries. For those who are lactose intolerant and others who are staying away from heavy cream or just love the flavor of coconut, this is a big win!

Coconut Milk Whipped Cream {dairy free} • theVintageMixer.com #dairyfree

I made this to go along with a Strawberry Rhubarb Skillet Pie, recipe coming later this week so stay tuned!!  But really this coconut whipped cream can go with just about anything! Use this just as you would use whipped cream as a garnish. If you’re looking for recipes to use this recipe with, here are a few:

Strawberry Rhubarb Coconut Crisp (gluten free)

Vanilla Bean Rum Bundt Cake

Cherry Hazelnut Galette

Dairy-Free Chocolate Ice Cream Torte

Dark Chocolate Tapioca Pudding by Letty’s Kitchen

Toasted Oatmeal with Coconut Cream by Cookie and Kate

Sweet Cherry Pie or Tropical Rum Trifles with Coconut Cream by Completely Delicious

Strawberry Rhubarb Streusel Pie by Barbara Bakes

Fried Strawberry Shortcakes by Oh Sweet Basil

Coconut Milk Whipped Cream {dairy free} • theVintageMixer.com #dairyfree

Coconut Milk Whipped Cream Recipe

Rating: 51

Total Time: 5 minutes

Yield: 6-8 servings

Coconut Milk Whipped Cream Recipe

A simple dairy free whipped cream recipe using coconut milk instead of whipping cream.

Ingredients

  • 1 can coconut milk (not the lite kind), chilled over night at least 8 hours
  • 1-2 tablespoons of a sweetener of your choice: confectioner's sugar, honey, or maple syrup
  • 3/4 teaspoon vanilla extract

Instructions

  1. Refrigerate coconut milk overnight.
  2. Remove the coconut milk from the refrigerator and turn upside down. Use a can opener and open the bottom side of the can. The coconut milk and coconut water should have separated in the can. Pour off the coconut water slowly, making sure not to loose any of the thick milk. You can save the water and use it in smoothies.
  3. Pour the milk into the bowl of your mixer. Whip until smooth and creamy. Mix in sugar and vanilla.
  4. Serve with berries over cake or pie!

Notes

You may use maple syrup or honey in place of the sugar.

http://www.thevintagemixer.com/2014/06/coconut-milk-whipped-cream-recipe/

Comments (12)

  1. Have you tried with fresh coconut milk? Can coconut milk in my country expensive than fresh one too much :( (sorry for my bad English, i don’t good at English)

  2. How long would the whipped coconut cream last for? We are going camping, and I make my son pancakes, would this last in the camp fridge?

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