Dairy-Free Whipped Cream is a simple and easy recipe to make! You only need full fat coconut milk, vanilla extract, and powdered sugar. This recipe can easily be made sugar-free and can be used with a variety of recipes!
Start by scooping out the thick part of the coconut milk out of the can and add it to a chilled mixing bowl with the vanilla extract and powdered sugar. (Save the liquid for smoothies & cooking.)
Whip with a hand mixer or stand mixer on high until you reach a thick and fluffy consistency. (It will take about 2-3 minutes.) You'll know the whipped cream is ready when it can form stiff peaks on the whisk.
Store chilled until you're ready to serve!
Notes
Whipped Cream Tips
In order to make whipped coconut cream, the coconut milk can must be chilled.This helps it to thicken up, and also assures that the thick part of the cream will separate. I recommend chilling the can for at least 6 hours. (Overnight is best!)When adding it to your bowl, you only want the THICK creamy part at the top. If you dump the entire can, it will NOT thicken up into a whipped cream consistency.Use a spoon to gently scoop the thick part out into a chilled bowl. I usually pop the mixing bowl in the freezer for a few minutes before making the whipped cream.
How To Store Leftovers
Leftover coconut whipped cream should be stored in an airtight container in the refrigerator for about 2-3 days.** See full post for more information and step by step photos!