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3-Ingredient Dairy-Free Coconut Whipped Cream – vegetarian recipe
Stav Kogan

3-Ingredient Dairy-Free Coconut Whipped Cream

A rich, luscious, and dairy-free Coconut Whipped Cream made with just 3 ingredients. It's the perfect keto-friendly topping for pies, shakes, and desserts.
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Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings: 1 cup
Calories: 69
Ingredients Method Nutrition

Ingredients
  

  • 1 can (14.5 oz / 411 g) unsweetened full-fat coconut milk or coconut cream, refrigerated overnight
  • 2 tablespoons (30 ml / 1 fl oz) powdered erythritol
  • 1 teaspoon (5 ml / 0.2 fl oz) pure vanilla extract
  • You must use full-fat, canned coconut milk. Coconut milk from a carton is too thin and will not separate or whip properly.

Method
 

  1. Directions
  2. Place a metal mixing bowl and the beaters from your hand mixer or the whisk attachment from a stand mixer in the freezer for at least 1 hour.
  3. Without shaking, open the chilled can of coconut milk from the bottom. Carefully pour out and discard the clear liquid, leaving the solid white cream behind.
  4. Scoop the solid coconut cream into your chilled mixing bowl.
  5. Using an electric mixer, beat on medium speed, gradually increasing to high.
  6. Beat for about 6 minutes, or until stiff peaks form.
  7. Add the powdered erythritol and vanilla extract and beat for 1 final minute until smooth and combined.
  8. Serve immediately for the best texture.
  9. Chilling the can overnight is essential. This step solidifies the cream, allowing it to separate from the liquid for whipping.
  10. Don't skip chilling your bowl and beaters.
  11. Keeping everything cold prevents the coconut cream from melting and helps it whip into light, airy peaks.

Nutrition

Calories: 69kcalCarbohydrates: 1gProtein: 0.7gFat: 7.5g

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