WHIPPED COCONUT CREAM {DAIRY-FREE}
Whipped Coconut Cream is a delicious and dairy-free alternative to traditional whipped cream. Made with just a few simple ingredients, this dairy-free whipped cream is perfect for those who are lactose intolerant or following a vegan diet!
Servings: 4 servings
Calories: 165kcal
Ingredients
- 2 oz coconut milk two 13.5-oz cans, chilled (not shaken)
- ⅓ cup honey
- 2 TBSP vanilla extract
- 1 tsp almond extract
- 1 TBSP coconut oil melted
- dash of salt
Instructions
- Prep: Chill the cans of coconut milk in the fridge for a few hours or overnight before use. This step will separate the solids from the liquid inside, which is exactly what we need for this recipe.
- Whip: Pour the solid coconut milk into a large mixing bowl. There are 2 ways to do this- You can either open the bottom of the can and pour out all the water or open the top of the can, then open just a notch out of the bottom of the can and pour out the liquid. Depending on your coconut milk brand, you might not even see any liquid!
- Add in the honey, vanilla extract, almond extract, melted coconut oil and salt, blend using an electric mixer, until smooth and creamy. Continue to beat the mixture until stiff peaks form, this typically takes 3-5 minutes when using an electric mixer.
- Serve over fresh fruit or ice cream, enjoy!
Notes
Fresh whipped coconut is best when enjoyed immediately after making it. But if stored in an airtight container, in the fridge, it will last 1-2 weeks.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 25g | Protein: 0.4g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 4mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 24g | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 1mg