Dairy-free and soy-free whipped cream? Yes, please!
Controversial: I’ve never been a huge fan of whipped cream.
I know, it’s crazy. It’s not that I don’t like whipped cream, I just don’t love it. I usually order my drinks without because I feel like it gets in the way. I only put a little dollop on pie because I feel like it should be there. I always think it’s funny when people see an ad for a drink at a coffee shop, I don’t know, let’s call it Barstucks, and saw how amazing it looks when in reality all they can see is whipped cream with a sprinkle of something.
That said, some things just need whipped cream. I recently made some Mocha Waffles, but maple syrup didn’t seem right for the chocolate and coffee flavor – whipped cream seemed much more appropriate. So how do you do whipped cream without dairy? Simple – coconut milk!
This is one of the easiest recipes ever. In fact, it’s not even really a recipe – it’s more like a process. A can of coconut milk and a couple of tablespoons of sugar is pretty much all you need. A mixer makes it much easier, but even that isn’t necessary – a whisk and strong arm will do the same job. A couple of things to keep in mind, though:
- Use full-fat canned coconut milk. This is whipped cream, after all. This is “Adventures of a Food Allergy Dad,” not “Adventures of a Low-Fat, Super Healthy Dad.” Just remember that is a treat, not an all-day ever-day food.
- Put the can of coconut milk in the fridge the night before. What you want is the cream from the coconut milk. In the cold of the refrigerator, the cream will separate from the water. The cream will rise to the top and solidify. Then you can open the can and easily scoop out the cream, leaving the water behind (use it in smoothies or whatever). (I have heard that putting the can upside down will make it easier, because the cream will rise to the top (which is actually the bottom), and then you can open the can from the top and pour the water off… I’m not sure how well that works, but if you feel like being science-y and experimenting, go for it).
- Use whatever sort of sweetener you like. I used powdered sugar because I had it, I knew it would mix in smoothly, and we don’t have cornstarch restrictions in our house (a lot of powdered sugar has cornstarch in it). I have heard of people using palm sugar/coconut sugar, honey, pure maple syrup, agave nectar… whatever works for you and your dietary needs should work. Some people don’t even sweeten it at all, saying the coconut is all the sweetness they need. Those people are wrong.
- As with any whipped cream recipe, this works best if everything is super cold. That includes your mixing bowl and whisk. If you have a metal bowl and can put it in the fridge, that would really help.
Because of all of this, I don’t think I would call this recipe “simple,” but it is certainly very easy! Being made of coconut cream, of course, it has a bit of coconut flavor. Nevertheless, I think it makes a great addition to Mocha Waffles (see photo below) or just about any dessert needing whipped cream (like maybe a trifle or a slice of pumpkin pie).
Coconut Whipped Cream
- 1 can full-fat coconut milk
- 3-4 Tbsp powdered sugar (or sweetener of your choice)
- Chill coconut milk in the refrigerator over night. Open the can and scoop out the separated cream, avoided as much of the coconut water as possible..
- Place the coconut cream in the mixer bowl. Whip for about 1 minute. Add powdered sugar and whip for another 2 minutes, adding more to taste.
Serve as you would regular whipped cream.