Here’s a confession to start this blog post. I feel bad even calling this a recipe. It’s really, I mean extremely, simple. But it is something I want to share with you because I didn’t even know this was possible until I was having to be dairy-free because I was nursing Wes, who had a milk protein allergy. So needless to say, I was looking for alternatives in my diet. Desserts can be particularly challenging when you’re on a dairy free diet because butter is abundance. But I found substituting coconut oil sometimes worked in the baked goods, and then I learned this little trick for making “whipped cream” with coconut milk, and my arsenal of dessert recipes really expanded! It tastes so sweet and yummy. The coconut flavor is very mild (to be honest, I don’t really notice it at all), and the texture is really fluffy and smooth. It’s a very decadent vegan, dairy free alternative, even if it is easy!
You do need to use full fat coconut cream for this – the kind you find in the aisle by the Asian food. You put the can in the refrigerator and let it sit overnight. The fatty “cream” separates, and that’s what you whip up to make your “whipped cream.” You can use the leftover “water” in the can for other coconut flavored dishes or in smoothies. I’m going to be honest, I don’t know exactly what this is. It’s thick like oil, but it’s not coconut oil exactly, because that’s solid at room temperature. Maybe one of you can enlighten me!
Also a note, I add vanilla to my coconut whipped cream, but you can add whatever flavor you would like, just like with any whipped cream…perhaps a little almond extract, cinnamon, orange zest, etc. Give it a try. I promise you won’t be disappointed!
Whipped Coconut Cream
- 1 can of full fat coconut cream
- 1-2 Tablespoons of powdered sugar
- 1 teaspoon of vanilla
The night before you want to make your whipped cream, put the coconut cream in the refrigerator. When you are ready to make it, gently turn the can upside down and open it. Carefully scoop out the white opaque cream and put into your mixing bowl. (I used my stand mixer with whisk attachment.) Add powdered sugar and vanilla. Begin mixing on slow speed and move to a higher speed until blissful fluffiness is reached. You want to infuse as much air as possible, so you can move the beaters up and down and all around if you are using a hand mixer.