I have the perfect dairy-free topping for you! It’s my Coconut Whipped Cream, and it’s delicious. If you’ve given up dairy and are still hankering for something creamy to smother your desserts in this recipe is your answer! It’s not quite as airy as regular whipped cream, but it is close and has a wonderful, rich flavor. It’s my dairy-free topping of choice and will pair nicely with dairy-free desserts such as Paleo Pumpkin Pie and Paleo Chocolate Pecan Pie. Just like regular whipped cream, it pipes quite nicely, and doesn’t have the funky flavor of other milk and dairy substitutes. I also like to use it as a dairy-free frosting on my Paleo Chocolate Cupcakes.
Please note that this dairy-free whipped cream recipe calls for full-fat canned coconut milk. The fat is what makes the recipe creamy and luscious; light coconut milk won’t work and results in a watery mess.
There is a fairly big discrepancy between different brands of coconut milk. I have found that the Native Forest
brand is the most reliable when it comes to a rich and thick cream, which is the most important component of this recipe. I have tried using other brands of organic coconut milk and have had not had success in getting the cream to separate from the coconut water. When the cream doesn’t rise to the top of the can, it’s not possible to make this recipe, so be mindful of the brand you choose.
I don’t think this recipe will turn out with homemade coconut milk, but if you try that and it works, please leave a comment and let us know!
Coconut Whipped Cream
Ingredients
- 1 13.5 ounce can full fat coconut milk,
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 5 drops vanilla stevia
- 1 pinch of celtic sea salt
Instructions
- Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled
- Chill a metal bowl in the freezer for 15 minutes
- Take the coconut milk out of the refrigerator and remove the lid
- Gently scoop out the coconut fat, placing it in the chilled bowl
- Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use
- Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 minute
- Whip in the honey, vanilla extract, stevia, and salt
- Use right away or store in a glass jar in the refrigerator for up to 24 hours
Equipment
I frequently use this Coconut Whipped Cream in place of Homemade Whipped Cream on my dairy-free desserts. The boys however, enjoy the real thing and I will be providing a recipe for that in the near future. I do have a recipe for Whipped Cream Frosting that uses dairy that my boys make quite often to top my Paleo Vanilla Cupcakes. My younger son likes to top that combo with strawberries and make a shortcake type cupcake which is pretty amazing. Of course, if you’re following a dairy-free diet, try topping any of my Paleo Cupcakes with this dairy-free whipped cream and some strawberries.
My Paleo Crepes recipe from Paleo Cooking from Elana’s Pantry is amazing with this dairy-free topping. Use this Coconut Whipped Cream along with my Cherry Berry Syrup to create a healthy, yet decadent Paleo brunch by combining those three recipes into one crowd pleasing delight!
When you make this super easy recipe what will you serve it with?
leanne says
I whipped up some coconut cream but it separated once I added the vanilla concentrated essence. Not sure why it did it or was it the brand of coconut cream. This was for to pavlova. Got one can left so not sure what to do, don’t want the next one to seperate. Any suggestions.
Elana says
Hi Leanne, this recipe is definitely brand specific, as some brands of coconut milk work reliably and others not as well. If you use Native Forest as recommended in the recipe, you will have great results :-)
Sadie says
I want to make this today, for my family’s dinner tomorrow. It says that it lasts 24 hours, but will it be good to use tomorrow if I make it today?
Coco says
Hi,
So I just bumped into this recipe, and it looks delicious. Although I am unsure if stevia is good to eat for you or not. I don’t like to eat aspartame or anything like that, so I was wondering if anyone knew if stevia is a harsh chemical, or if it’s healthy? If anyone knows I would be delighted to know! Thanks
Emily says
Stevia is derived from the leaf of a Stevia plant. It is not a chemically manufactured sweetener. That being said, the quality of the Stevia you choose is definitely a factor. DO NOT use TruVia, or any other common store brands, as they barely use any stevia, and are still mostly a chemically-derived cocktail of gross. Here is the blog post (well-researched) that I relied on in making my decisions. http://wholenewmom.com/health-concerns/is-stevia-safe-is-stevia-bad-for-you-stevia-infertility/
Hope it helps!
Cheryl says
I make my own coconut milk and use the cream to make coconut whipped cream. I put 3.5 cups of filtered water and 3.5 cups of unsweetened, shredded coconut in a saucepan and warm on the stove just to a slight simmer. Cool for a few minutes and then process in a Vitamix for a couple of minutes. Strain through cheese cloth and refrigerate overnight and then scoop the cream off the top. Use that to make your whipped cream. It turns out just fine.
Kimberly says
Can I used coconut cream instead of the cream from a can of milk? If so, how much cream should I use for this recipe?
Elizabeth says
I am wondering the same! I have a can in the fridge, I’ll give it a shot with that. I hate honey though…might try maple syrup instead.
Cindy says
just a little pointer: turn your can of coconut milk upside down and open the bottom of the can… that enables you to just pour off the liquid coconut milk leaving just the thick coconut fat at the bottom …easier than trying to scoop the coconut fat out of the milk.
Cyn Cyr says
I place the can of coconut milk (full fat) on its side, in the fridge,
and it is so easy then to drain off the water, and then scrape the cream out with a spatula.
Keri says
This was sooo yummy! Too lower crabs I used 8 drops of liquid stevia without any honey and it was perfect. Also put a little into different bowls to try out a few flavors… tried it with some cocoa powder, yummy! With 2 drop of almond extract too, yummy! Can’t seem to go wrong. :)
Jane19 says
I too do not like the aftertaste of stevia. Is there a particular brand that doesn’t leave an aftertaste? Or, is their another sweetener I could use. I see you have already included honey. Should I up the honey?
zenrose says
I have been using Stevia for more than a dozen years. When I started out I tried several that did have an aftertaste. Eventually I started using Now Better Stevia GLYCERITE (Blue Label). This one does not have any alcohol in it and therefore tastes much better. The only sweetener in this one is Stevia: no other tricky sweeteners. Now has other versions…Organic and Original, but they contain alcohol.One suggestion is if you are using it to flavor tea then start out adding a drop at a time to where it just tastes good and don’t overdo it. One of my versions of coffee for years has been goat milk and stevia and coffee. When I go to my favorite breakfast place, I bring my big mug with that in it. Also if you want the powder, I would use the Better Stevia Balance (Blue Box or the Green Box). I have been using this Now stevia for a decade.
Marilyn Cohen says
In which stores can one purchase these particular brands? I have been using the 365 Organic liquid Stevia from Whole Foods, but have not seen any powdered versions that are Paleo safe, w/o alcohol. Please advise.
Elana says
Hi Marilyn, we order these ingredients online. Please click on the green text in the ingredients portion of the recipe for that information.
Cyn Cyr says
I grow my own Stevia, then dry and crush the leaves into a powder. Using it this way, it is the most pure and simple choice. Sure, the leaf color is obvious, but there is no aftertaste, but surprise at its sweetness.
Elana says
Cyn, I grow stevia plants in my windowsill and do this too, it’s great! :-)
Mama Ksu says
I don’t have/use stevia. What can I use instead of it? Also, do you know if it would work if I added a bit of crystalized lemon juice to the cream for tartness? Planning to use this whipped cream on a GF carrot cake.
Carol B says
I tried making coconut whipped cream recently and was dismayed that despite following directions to the letter the cream did not get thick no matter how much I whipped it. Unwilling to give I added a tablespoonful of liquid coconut oil to the mixer and almost instantly the mixture whipped up beautifully. Thought I’d pass on the tip
Mama Ksu says
Thanks for the tip! Good to know!!