Dairy Free Coconut Whipped Cream
Whipped cream doesn't have to come from a cow to be absolutely dreamy. This version uses just three pantry staples — full-fat coconut milk, a touch of powdered sugar, and vanilla extract — to create a cloud-like topping that's rich, lightly sweet, and genuinely impressive. The secret is patience: chilling the can overnight lets the thick coconut cream separate from the liquid, giving you the dense, scoopable base you need to whip it into something magical. Freezing your bowl and beaters for ten minutes before you start makes a real difference, helping the cream hold its shape and build those soft, billowy peaks. The whole process takes under ten minutes of active effort, and the result is a silky, fragrant topping that works beautifully on pies, hot cocoa, fresh fruit, or anything else that deserves a little extra something. It keeps in the fridge for up to three days, so you can make it ahead and re-whip as needed — which is a huge win when you're prepping for a crowd of six. Once you see how easy this is, reaching for a store-bought aerosol can will feel completely unnecessary.
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Learn more →Ingredients
6 servings
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- 1
Place the mixing bowl and beaters in the freezer for 10 minutes before whipping.
- 2
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into the cold mixing bowl, leaving the thin liquid behind. Reserve the liquid for another use or discard.
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