Wednesday, November 26, 2014

Dairy Free Whipped Cream Recipe

I was determined to make whipped cream for Thanksgiving.  I googled, looked around on the internet and got an idea of what the recipe would need to include and then went shopping.

At the store I knew that I was looking for "full fat canned coconut milk" but I couldn't find the canned coconut milk among the milk alternatives so I settled for a box of coconut milk and refrigerated it and then opened it, hoping to find cream on the sides and clear liquid to drain off.

Alas it looked like any other milk alternatives with no cream in sight.  And despite my best efforts with the hand held mixer (because I was still kind of hopeful) it wouldn't thicken.

So I sent Paul to a health food store near our house today in search of canned milk (which is much easier to find since he wasn't accompanied by all four of our children).

He returned home with the cans and tonight, after refrigerating them all day, I opened them and made the best whipped cream I've ever tasted.

Not many dairy alternatives are really as good as the real thing, but this, in my opinion, surpasses regular whipped cream (it helps that I like coconut... if you don't like coconut this isn't likely a recipe for you).  And so I thought I'd share the very simple recipe that I came up with.  Other recipes I found had more ingredients, but I threw together just three ingredients and it worked beautifully.

So here is what you need to make wonderful dairy free whipped cream:

4 cans full fat coconut milk (refrigerated for at least eight hours)
1 cup powdered sugar (you can vary this amount based on how sweet you want the cream to be.  1 cup is very sweet!)
1 tsp vanilla

Open the refrigerated milk and drain off the clear liquid.  Spoon the cream from the cans into your mixing bowl and beat the cream until it's smooth. Add the vanilla and mix again until it's combined.  Mix in the powdered sugar until the entire thing is entirely combined.

And that's it!  It's ready to use.  If you need to refrigerate it to use it the next day just remove it a couple of hours before you need it because the cream will thicken when it's cold (although it softens quickly when whipped, so if you use the mixer on it again I'm sure it will pretty immediately be ready to use).

I'm so excited to have a whipped cream that Maggie and Patch (and I!) can have!  I can't wait to see their faces when they taste it!


  1. whipped cream from coconut is awesome.

  2. This recipe looks wonderful. Oh, I'm hoping you don't just toss the coconut "water" (clear liquid) you drain from the can. It's extremely healthy. You might try to incorporate it into the almond milk and make a tasty drink!

  3. For future reference the canned coconut milk is usually in the asian food part of the store. I am planning to make a smaller batch with the can of coconut cream I've been hoarding in my cupboard for Christmas.

  4. For future reference the canned coconut milk is usually in the Asian foods section. I am excited to try this for Christmas with the can of coconut cream I've been hoarding in the cupboard.


I love comments and I read every single comment that comes in (and I try to respond when the little ones aren't distracting me to the point that it's impossible!). Please show kindness to each other and our family in the comment box. After all, we're all real people on the other side of the screen!