This airy whipped cream with perfectly soft peaks is quick and easy to make and tastes absolutely delicious! I love to dip fresh berries in it, use in parfaits or use as a garnish for smoothies or vegan/dairy-free desserts.
How to make paleo and vegan refined sugar-free coconut whipped cream from a can of coconut milk.
It is simple and easy to make!
- Chill a can of full fat coconut milk in your refrigerator for 8 hours (or overnight). This allows the solid cream to separate from the liquid. It conveniently will float to the top so don’t shake the can once chilled.
- With a spoon, scoop the solid white coconut cream into a chilled glass or metal mixing bowl and beat with an electric mixer (beaters chilled in advance ideally). The longer you whip it the more airy and fluffy it will get.
- At the end I add maple syrup to sweeten it more (it is naturally sweet from the coconut flavor). I also like to add a touch of vanilla to balance out the strong coconut flavor. And a tiny pinch of salt helps to bring out all the flavors. Beat again for another minute or so until well combined and then serve! That’s it! So easy!
This delicious dairy-free fluffy whipped topping pairs with so many things! It is vegan, paleo, dairy-free, grain-free, soy-free, nut-free and gluten-free which makes it wonderful for serving to anyone with food allergies or food sensitivities.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your coconut whipped cream creations!Print