Dairy Free Whipped Cream
Dairy Free Whipped Cream
This recipe is great for anyone who is trying to consume less dairy or has a dairy allergy. I often replace coconut milk for heavy cream in my own recipes. Coconut milk has so many uses. I have shown before that it can be used to make caramel sauce (my current obsession:D). You can make cream cheese and even yogurt from coconut milk.
I’m going to walk you through a tutorial for making whipped cream from a can of coconut milk.
Tools to use for this recipe
For this recipe you will need:
Dairy Free Whipped Cream Ingredients
- Aroy-D full fat coconut milk
- vanilla extract (taste for your preference)
- Xylitol or sweetener of choice
How to make Dairy Free Whipped Cream
Put a can of coconut milk in the fridge for a few hours. Often I just leave a couple of cans in the fridge at all times.
After a few hours have passed open the can of coconut milk. Scoop the cream that has risen to the top into a mixing bowl. No matter how tempting it is to include some of the coconut water at the bottom DON’T!!!!
Add ½ tbsp of vanilla and 1 tbsp of xylitol (a liquid sweetener would be preferred) – add some more after you have mixed it and taste tested it.
Mix on the whipping cream setting until smooth.
Some liquid might separate. Just pour the liquid out.
Keep stored in the fridge.
Note – some liquid separates when the whipped cream has been sitting at room temperature. When this happens, take a spoon and mix it again.
Use the whipping cream for a dip for fruit, or a topping on a dessert.
More Dairy Free Recipes:
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Dairy Free Whipped Cream
Ingredients
- 1 can of Aroy-D full fat coconut milk
- ½-1 tbsp of vanilla extract (taste for your preference)
- 1 ½ tbsp of Xylitol or sweetener of choice
Instructions
- Put a can of coconut milk in the fridge for a few hours. Often I just leave a couple of cans in the fridge at all times
- After a few hours have passed open the can of coconut milk. Scoop the cream that has risen to the top into a mixing bowl. No matter how tempting it is to include some of the coconut water at the bottom
DON’T!!!! - Add ½ tbsp of vanilla and 1 tbsp of xylitol (a liquid sweetener would be
preferred) – add some more after you have mixed it and taste tested it. - Mix on the whipping cream setting until
smooth. - Some liquid might separate. Just pour the liquid out.
Keep stored in the fridge.
Use the whipping cream for a dip for fruit, or a topping on a dessert.
Notes
Some liquid separates when the whipped cream has been sitting at room temperature. When this happens, take a spoon and mix it again.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
