Did you know “non-dairy” products are not completely dairy-free? Confusing I know. “Non-dairy” whipped toppings or “non-dairy” creamers can still have milk proteins in it like whey and casein, as allowed by the U.S. Food and Drug Administration. To see my previous post about dairy labels, click here.
With that being said, I wanted to share with you what I do to make dairy-free whipped cream that is also soy-free as well. It’s not anything new. There are plenty of coconut whipped creams out there, but it’s one of my staples and something that is good to know if you or a family member is allergic to dairy. James is lactose-intolerant and there are a few things that he’s gotten use to, like almond milk in his smoothies and soy in his lattes. But when I had made this he couldn’t get over how good it was. I originally made a version of it to go on a cake I made with fresh berries and since then have adjusted some things to my liking.
Some things I want you to know are that:
- No, it’s not as easy as just buying whipped cream from the store, there is some forethought.
- It’s not that hard to do.
- It’s dairy free, but this is still just straight up fat, and not all healthy fats.
I can’t say this is a “healthy” recipe, as it is an alternative to a major food allergy so you don’t have to miss out on whipped topping for your pumpkin pie this year.
A healthy alternative for a dessert using the whipped cream would be having fresh fruit with a dollop of this instead of a pie with added sugars and a buttery crust. Just know that you need to use this sparingly as with any whipped cream, but it’s definitely something to try and no hidden ingredients!
Dairy Free Whipped Cream
- 1 13.5 oz can of coconut milk, full fat not lite
- 2/3 cup powdered sugar, optional, depending on if you want it sweet or how sweet you like it
- 1 tsp vanilla extract
- Optional – You can use other extracts like almond, lemon, cinnamon, etc. depending on what you are making it for
- Before you start, freeze the bowl and whisk you’ll be using, and put the can of coconut milk in the fridge. DO NOT SHAKE. The colder it is the firmer it will be. At least have them in the fridge/freezer for about 2-4 hours.
- Take the bowl, whisk, and canned coconut milk out. Open the coconut milk. The cream should be at the top of the can. The coconut water will be below the cream. Carefully take out the cream and put it in the bowl without getting any coconut water in the bowl. Leave some cream in there if you have to.
- Whisk like crazy! Use a mixer if needed. Add in the powdered sugar if using a little at a time until it’s all incorporated. Add in the vanilla extract. You might need to put the bowl in the fridge or freezer after a few minutes to cool it back off. Sometimes I have to, other times I don’t. Just whisk until it forms stiff peaks.
- I usually will make this early and put it back in the fridge for a few hours until ready to use. Just remember to keep it cold.
- Top your favorite dessert or fruit with it and enjoy!
102 calories | 9 g total fat | <1 g polyunsaturated fat | <1 g monosaturated fat | 8 g saturated fat | 0 g trans fats | 0 mg cholesterol | 1 mg sodium | 6 g carbohydrates | <1 g fiber | 4 g sugar