Whole30 Whipped Cream (dairy-free)
This coconut whipped cream recipe is light, fluffy, and decadent… all with only two ingredients!
Servings 24
Calories 32kcal
Equipment
- Handheld electric mixer
Ingredients
- 1 can coconut milk chilled in the fridge upside down for 24 hours
- 1 teaspoon vanilla
Instructions
- Let the can sit in the fridge overnight before using.
- Open up the can and dump out the water. The thick, white cream, should be separate from the water.
- Scrape the coconut milk (only the white cream) into a large bowl.
- Add in the vanilla if you're using it.
- Using a handheld mixer, whip the coconut milk until fluffy (2-3 minutes). Use immediately.
Video
Notes
Make sure not to add liquid sweeteners to the recipe. This will make it so the coconut whip will not stay firm but turn runny instead.
Likewise, make sure the coconut cream is fully solid before whipping. If the cream is soft it won’t fluff up.
Use the coconut whip immediately. However, stored in the fridge it will last 5-6 days. If it becomes too hard, simply re-whip.
One serving is two tablespoons
Hack: When you're buying the coconut milk shake the can. If there's only a bit of liquid sloshing you should be good as it means there's solid white coconut cream and the water is separated. If the whole can is sloshing, it won't work as the coconut part isn't separated and won't harden enough to whip.
Nutrition
Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 35mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg