2-Ingredient Dairy-Free Whipped Cream
This simple and delicious Dairy-Free Whipped Cream is the perfect topping for all your dessert needs. It's fluffy and creamy, and only requires two simple ingredients!
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Servings: 2 cups
Ingredients
- 2 14oz Cans of Full-Fat Coconut Milk refriderated overnight
- ¾ cup Powdered Sugar
- 1 teaspoon Vanilla Extract optional
Instructions
- Chill both cans of coconut milk overnight. Be sure not to shake the can of coconut milk. See a list of approved brands above- not all cans of coconut milk are the same.
- Next day, chill a large mixing bowl for about 8 to 10 minutes.
- Remove the coconut milk from the fridge without tipping or shaking it and remove the lid. Scrape out the top layer of thickened cream. Reserve the liquid- we might use a little bit.
- If your coconut milk didn’t harden, unfortunately, you got a dud. You can try to salvage it with tapioca flour during the whipping process. Add about 1 tablespoon at a time. Unfortunately, sometimes this works, and sometimes it doesn't. See above for more troubleshooting tips and tricks!
- Add the coconut cream, powdered sugar, and vanilla extract into the chilled mixing bowl.
- Add the whisk attachment to your mixer and whip on medium until creamy and smooth- about 1 minute. If needed, add a very small amount of the reserved liquid from the coconut milk can. This will help create a light and creamy whip (just don't add too much!) Avoid over-whipping or your coconut whip will begin to separate.
- Enjoy immediately or store in the fridge for up to a week.
Notes
Pick a quality can of coconut milk. Unfortunately, sometimes cans of coconut milk just don't whip no matter what you try! See a list of my tips & tricks for fool-proof whipped cream and a list of approved brands above.
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