Dairy Free Whipped Cream
Thick, cloud-like, and lightly sweet, this whipped cream is the kind of topping that makes every dessert feel a little more special — and it's made with just three ingredients. The magic is in the overnight chill: refrigerating the can of full-fat coconut milk lets the rich cream separate and solidify, so when you scoop it out and beat it, it whips up into genuinely fluffy, soft peaks just like the dairy version. Chilling your bowl and beaters beforehand is a small step that makes a real difference in how well the cream holds its shape. A touch of powdered sugar and vanilla round out the flavor so it tastes indulgent rather than obviously coconut-forward. It serves eight, which makes it perfect for topping a pie, a batch of brownies, or a big bowl of fresh fruit at a gathering. It keeps in the fridge for up to three days, so you can make it ahead and just give it a quick re-whip before serving. For anyone who has resigned themselves to skipping the whipped cream entirely, this one is genuinely worth the overnight wait.
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Learn more →Ingredients
8 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 chilled bowl, leaving the watery liquid behind. Reserve the liquid for another use or discard.
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