Monika’s Molecular Meals: 3-Ingredient Dairy-Free Whipped Cream (So Good You’ll Never Buy Store-Bought Again!)

By Monika Knapp

May 5, 2021

best dairy free whipped cream, best dairy free whipped cream recipe, dairy free cream, dairy free whipped cream, dairy free whipped cream recipe, weight loss diets, weight loss foods

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Dairy-Free Whipped Cream That Tastes Indulgent But Is Secretly Healthy

Monika's Molecular Meals: 3-Ingredient Dairy-Free Whipped Cream (So Good You'll Never Buy Store-Bought Again!)

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We’ve all been there:

You’ve got a warm brownie or steaming hot slice of pie sitting in front of you, practically begging you to plunge your fork right into it… but there’s one thing missing:

Whipped cream.

(And if you’re like me, you can’t *properly* enjoy your warm brownie or pie while knowing all the while that it would’ve been that much better if you had some whipped cream on hand.)

So you go to the fridge, and either realize you don’t have any – or what you do have is a half-empty bottle of Reddi-wip or frostbitten container of “whipped topping” in the freezer.

Yuck.

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And while you could run to the store, pick up some cream, go home, and make it… you’re going to be left with a lot of cream left over. Not always a great solution if you’re trying to watch your weight or don’t have an entire family to share it with.

Plus, who wants to go to the store RIGHT THEN when you have your freshly baked pie or brownie sitting right in front of you?!

That’s why I’m SO excited to share this dairy-free whipped cream recipe with you.

Not only is it vegan, gluten-free, dairy-free, and potentially keto (if you skip the optional ingredients)… but it’s also pretty damn healthy! (Especially compared to regular full-fat whipped cream.)

And this whipped cream is good for more than a delicious brownie or delectable slice of pie. Try it on fresh fruit some time for a healthy yet indulgent treat!

I’ll admit there is some prep work required – you’ve got to chill your coconut milk and your mixer.

(That’s light as far as prep goes though, right?! Just put your equipment in the freezer for a mere 15 minutes.)

But once you taste this coconut whipped cream, you’ll forget all about that sad container of Cool Whip in your freezer once and for all… Trust me. 🙂

Here’s how it’s done:

FTH’s 3-Ingredient Dairy-Free Coconut Whipped Cream

Equipment Needed: Electric mixer or a whisk and some elbow grease

Recipe Time: 5 minutes, excluding time to chill the coconut cream, mixer bowl, and/or whisk

Makes: About 2 full cups of whipped cream

Ingredients:

2 cans coconut milk, chilled so the cream separates from the water OR 1 can unsweetened coconut cream (see Recipe Notes)
1 tsp pure vanilla extract
1 Tbsp rum or orange liqueur (optional)
1/4 cup powdered sugar (optional)
Salt to taste

Directions:

1) Pre-chill your mixer bowl, whisk, and coconut milk.

Chilling your ingredients is crucial for the success of this recipe. Do NOT skip this step or rush it.

You want your bowl and whisk as cold as possible, so if you have the time, throw them in the freezer for at least 15 minutes.

If you’re working with cans of coconut milk, refrigerate them the night before and do not shake them. If you have unsweetened coconut cream, you don’t *have* to refrigerate it, but it helps.

2) Mix the cream until fluffy, and dig in!

When your bowl and whisk are chilled, set up your mixer and add the coconut cream to the bowl.

Turn your mixer on low (2 on a KitchenAid), then, with the mixer running, add the vanilla extract, salt, and optional sugar and liqueur – then turn the speed up to medium (about 6 on a KitchenAid).

Mix until light and fluffy, then check to make sure it’s the right consistency for you. It should be pretty thick but not overly dense.

Taste it and adjust as needed. (Try not to add any more sugar or liquid though, unless you have extra coconut cream to adjust the texture accordingly.)

That’s it!

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If you’re mixing your whipped coconut cream by hand, the process is basically the same. Chill your bowl and your whisk, add the ingredients, and whisk until ready.

Note: If mixing by hand, make sure your bowl and whisk are VERY cold before mixing to save yourself lots of effort and time.

Recipe Notes

Alright, let’s talk coconut milk, coconut cream, and everything in between. Some brands are better than others for this recipe. If you’re going the coconut milk route, in my experience, the higher quality brands tend to have the most scoopable, solid coconut cream on top after refrigeration. I’m personally a huge fan of Thai Kitchen brand. Coconut cream is dicier, because it’s VERY difficult to find an unsweetened brand that solidifies the same way coconut cream in a can of coconut milk will. So if you’re set on using coconut cream, I still recommend picking up a couple of cans of coconut milk just in case.
We tend to associate coconut with sweeter flavors, so this recipe doesn’t necessarily need any sugar added – which explains why the powdered sugar is optional. If you use the liqueur, that’ll add some sweetness as well.
Don’t leave out the salt! As a flavoring agent, salt doesn’t purely make things taste “salty.” It enhances the flavors of other foods and allows you to taste them more. So even without any sugar in it, a pinch of salt will make this whipped cream absolutely to-die-for.

“What The Heck Should I Do With The Leftover Liquid?”

So whether you use coconut milk or coconut cream for this recipe… you’re going to have some leftovers.

If you use coconut milk, you’ll be left with the liquid in the can (which is just coconut water) – and if you use coconut cream, you’ll likely have some cream left over too.

Don’t throw it away!

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If you save the liquid in your cans of coconut milk, you can use that:

To bake bread with…
In your yogurt to thin it out and add flavor…
In your smoothies…
In soups and curries…
And basically anywhere that calls for liquid or broth that might be helped with a little extra coconut flavor.

And if you have extra cream, it’s excellent in cocktails, frostings, served with fruit, or even whipped up into more whipped coconut cream!

In fact, I have a pretty killer recipe for fudge brownies that you could easily use this extra coconut cream or milk in… and as an added bonus, it’s even kinda “healthy!”