Get your fancy-shmancy cupcakes and cups of hot cocoa ready for the tastiest, fluffiest, creamiest whipped topping ever!
Having gone dairy free almost 4 years ago, I had to find a creamy whipped topping that wouldn’t leave my belly feeling blah. Creamy treats like whipped cream and ice cream were really the only dairy foods I missed when I eliminated dairy so I knew if I found tasty alternatives I’d feel like I wasn’t missing a thing.
After chats with friends and fellow online health nuts, I quickly discovered I was not alone when it came to ditching dairy and swapping in healthy coconut options. I was provided with so many dairy free products recommendations that I decided to try one of the premade coconut whipped creams one day and realized after trying it and closely reading the ingredients that it was not the one for me. I won’t mention any brands because there are tons out there, some better than others, but basically it was loaded with refined sugars, contained carrageenan and a number of preservatives–not so tasty after all.
I knew coconut milk was loaded with health benefits, why I didn’t try making coconut whipped cream myself from the beginning I still don’t know, but once I did, let me tell yea, I never thought of buying a premade version again! I love this recipe because it’s:
- Easy to make
- Uses only 3 ingredients
- Takes less than 5 minutes
- Super fluffy and creamy
- Resembles dairy-version whipped cream
- Great for topping on pretty much anything!
Doesn’t get much better than that folks! Get ready for the easiest coconut whipped cream recipe in 3… 2…
Coconut Whipped Cream
- 1 can full fat organic coconut milk
- 1-3 tbsp powdered organic cane or maple sugar depending on how sweet you like it – if you use maple, the whipped cream may have a more cream like colour instead of white.
- 1 tsp organic vanilla extract
- pinch cinnamon and/or fine pink Himalayan salt
- Refrigerate coconut milk can the night before.
- Day of: start by putting a medium metal or glass mixing bowl in the freezer while gathering your ingredients and doing step 3.
- Remove can of coconut milk from fridge, flip over and open the can from its opposite side. Pour out the water that has separated from the coconut fat. Tip: pour it in a sealable cup and store in the fridge to drink later or add to smoothies.
- Remove bowl from the freezer. Scoop out coconut cream that is left in the can (after pouring out water) into the bowl and add organic powdered sugar and vanilla.
- Beat on low with an electric mixer until well combined (maximum 1 minute).
- Serve with your favourite fruit or dessert right away or cover bowl tightly with wrap and store in the fridge.
I know you’ll love this coconut whipped cream as much as I do. I also use it to top cupcakes, hot chocolate, waffles, pancakes, fresh toast, brownies, and more. Just remember, it starts to soften once it’s out of the fridge after 20 minutes or so (especially in hot temperatures) so be sure to serve right away or keep refrigerated until ready to do so for best results.
Give it a try and share your thoughts with me in the comment section below or on social media.
Helping you put Wellness 1st,