Coconut Whipped Cream Recipe (Dairy Free)
Share
When you’re wanting something sweet to go along with a delicious dessert like a slice of pie or maybe even a fun tasty drink recipe, what’s better than topping it with whipped cream?
We’ve got a great and simple non-dairy whipped cream recipe for you! The secret here is coconut milk left in the fridge overnight.
Coconut Whipped Cream Recipe (Dairy Free)
Category
Dessert
Author:
MaryRuth Ghiyam
When you’re wanting something sweet to go along with a delicious dessert like a slice of pie or maybe even a fun tasty drink recipe, what’s better than topping it with whipped cream?
We’ve got a great and simple non-dairy whipped cream recipe for you! The secret here is coconut milk left in the fridge overnight.
Ingredients
- 2 cans of 13.5 ounce full fat coconut milk, left in fridge overnight
- 2 cups of palm shortening
- 2 teaspoons of vanilla extract
- 2 tablespoons of maple syrup
- 1/4 teaspoon of pink sea salt
Directions
- Place the whisk attachment on your hand or stand mixer.
- Open the chilled coconut cans and take only the TOP layers of the coconut milk off the can leaving all the coconut water in the bottom of the can.
- Beat the coconut cream on high speed for 3 minutes.
- Add 2 cups of palm shortening and beat on high speed for another 5 minutes until airy soft peaks arise.
- Add vanilla extract, maple syrup, and pink sea salt to the mixture and beat on high for one more minute until well combined.
- Refrigerate for 20 minutes before serving chilled.