Simple Gluten Free & Dairy Free Coconut Whipped Cream

Try this simple and easy coconut whipped cream!  It is gluten & dairy free and is absolutely delicious.  When I serve this as a side to chocolate cake or other desserts (adding a dollop to hot chocolate is to die for) people can’t seem to get enough. It’s spectacular on my Decadent Avocado Chocolate Pudding. When I reveal that it’s whipped coconut, folks just can’t believe that such a luxurious, whipped creamy texture and could come from coconut milk.  My recipe is so much better than ready-made store bought or homemade dairy derived whipped cream (in my humble opinion!) and it’s good for you too. The secret is making sure to chill your can of coconut milk in the frig for a minimum of 24-48 hours, and also chilling your stainless mixing bowl & beaters or whisk in the freezer.  I use organic, full fat, gluten-free, dairy-free coconut milk. This brand is also BPA free and the low price is for a pack of 12 cans. Organic Coconut Palm Sugar in Vanilla is the best form of sweetener I’ve found for this recipe but you can sample with others if you like.  I personally like to use my Kitchen-Aid stand mixer with the whisk attachment but I’ve also been known to use my grandmother’s hand blender too.

Simple Gluten Free & Dairy Free Coconut Whipped Cream
Recipe Type: Dessert
Author: Shannon Garrett
Prep time:
Total time:
Serves: 6
Coconut Whipped Cream, gluten-free and dairy-free
Ingredients
  • 1 can Organic full fat gluten free Coconut milk
  • 1/2 cup Vanilla Organic Coconut Palm Sugar
  • 1 tsp. Organic Vanilla
Instructions
  1. Refrigerate the can of coconut milk a minimum of 24-48 hours.
  2. Plan ahead and place your stainless bowl and beaters or whisk in the freezer.
  3. Remove coconut milk from the frig and punch a hole in the bottom of the can with a bottle opener to drain the coconut water (save for smoothies!). Open the top of the can and scoop out the thickened cream.
  4. Add the cream to your ice cold mixing bowl and beat with a hand mixer (using chilled beaters) or blender and start to mix on low moving up slowly to moderate speed.
  5. As the volume of the cream starts to increase (3-5 minutes while mixing, gradually add in the coconut palm sugar and vanilla. Continue mixing until it is fluffy and looks like whipped cream. You’ll know when it’s ready.
  6. Enjoy!

Fruit Dip Pic 1One of my favorite ways to use freshly whipped coconut cream is to add it to my summertime Apricot Fruit Dip instead of using store bought whipped cream.