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Dairy Free Chocolate Whipped Cream

This tastes just like the real thing! This is so smooth and creamy, you'll swear you were eating real whipped cream.

For vanilla flavored whipped cream, omit the cocoa. To use in recipes where plain whipped cream is called for, omit all other ingredients except the coconut milk. Chilling the canned full-fat coconut milk is the secret to dairy free whipped cream!

Chocolate Whipped Cream (Dairy-Free) 2

Dairy Free Chocolate Whipped Cream
5.0 from 1 reviews
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Serves: 16
For vanilla flavored whipped cream, omit the cocoa. To use in recipes where plain whipped cream is called for, omit all other ingredients except the coconut milk. Chilling the canned full-fat coconut milk is the secret to dairy free whipped cream!
Ingredients
  • 2 cans* full fat coconut milk, refrigerated
  • 1 tsp vanilla
  • ¼ - ½ cup agave or icing sugar
  • ½ cup cocoa, sifted (or omit for plain whipped cream)
Instructions
  1. Refrigerate the cans of coconut milk for at least 2 days.
  2. Chill your bowl and beaters for at least 30 minutes. Open the cans and carefully scoop out the solid coconut milk into a bowl (reserve liquid).
  3. On low speed, mix up coconut milk solids, then slowly add vanilla and sugar (sweeten to taste). Then beat on high for 1 minute. Turn off and add cocoa, slowly blend until combined, then whip on high for another minute. If cream is too thick add some of the reserved coconut milk liquid.
Notes
It doesn't matter what size the cans of premium (full fat) coconut milk you use, just adjust the sugar amount to taste.

 

20 Responses to Dairy Free Chocolate Whipped Cream

  1. Penne March 5, 2014 at 9:46 am #

    Where do you get full fat coconut milk?

    • Marla Hingley
      Marla Hingley March 5, 2014 at 9:53 am #

      In the Asian section of the grocery store - just make sure the can doesn't say "Light/Lite"

  2. [email protected] March 5, 2014 at 10:30 am #

    Will coconut cream concentrate do the same thing?

    • Marla Hingley
      Marla Hingley March 5, 2014 at 2:46 pm #

      Yes it should (not to be confused with Cream of Coconut, which is a sweet syrup). You may just need to adjust the sweetness.

  3. Nia March 5, 2014 at 7:09 pm #

    Wondering can leftover cream be frozen for future use?

    • Marla Hingley
      Marla Hingley March 6, 2014 at 9:59 am #

      I freeze whipped cream all the time and scoop it out (frozen) and put in my coffee or hot chocolate. Real whipping cream tends to separate when thawed, leaving a bit of a watery pool in the bowl. However I have never tried thawing the coconut milk version (I never have any leftovers!). I would think it might thaw fine since it doesn't have the same proteins/whey/etc that dairy does. If you try it out, let me know how it turns out!

  4. [email protected] March 5, 2014 at 11:14 pm #

    Thanks so much for your reply! Do you have an idea how much the fat of two cans would amount to in cups.

    • Marla Hingley
      Marla Hingley March 6, 2014 at 9:52 am #

      The coconut milk I use has 7.5g of fat per 1/4 cup. Seems like a lot, but remember its a healthier fat than butter!

  5. Leslie March 11, 2014 at 3:39 pm #

    Help! When I made this, the frosting was too thin and i could not get the lumps out no matter how long I beat it on the highest speed. I had to throw it away. I used canned unsweetened coconut milk from Andre Prost,Inc. that i got in the grocery store. What did I do wrong?

    • Marla Hingley
      Marla Hingley March 12, 2014 at 8:44 am #

      Was the can refrigerated for 2 days? Did you chill your bowl and beaters as well? Was the coconut milk that came out of the can a semi-solid (should have the consistency of lard, only use the liquid in can if needed to thin 'cream' out at the end). The longer you beat it, the more 'heat' you are adding, which is maybe why it thinned out too much-the coconut milk started to melt? I've never used that brand before, Grace or Thai Kitchen are what I generally use. I hope that helps!

      • Leslie March 12, 2014 at 2:07 pm #

        Thank you, Marla - what you said makes sense. Yes, the can was refrigerated, but not a full 2 days, the bowl & beaters were in the freezer for about 10 minutes. Yes, the coconut milk was quite solid, the consistency of lard, and i discarded the liquid. You didn't say anything about it being so lumpy. I will try it again using one of the brands you recommend.

        • Marla Hingley
          Marla Hingley March 12, 2014 at 7:45 pm #

          I have made it sometimes where there were some pin-head size lumps (but not enough to look bad, or affect the taste or texture). After you've whipped it with beaters, pump it a few times with an immersion blender if you have one. Those have such high power and sharp blades, it can really smooth things out.

  6. Pearl March 15, 2014 at 8:24 am #

    VERY EASY TO DO ,,SO MANY USES FOR COCONUTS,I WOULD LIKE TO KNOW ABOUT CARBS SINCE I AM DIABETIC ,,IS GLUTEN BAD FOR DIABETICS? ,thank you.

  7. Carla April 15, 2014 at 4:01 pm #

    Can I substitute Stevia for agave?

    • Marla Hingley
      Marla Hingley April 15, 2014 at 4:16 pm #

      Yes. Just add enough stevia until you get the sweetness you want.

  8. Logan May 31, 2014 at 12:24 pm #

    Whow! I got all the information that I needed, thanks, I can only use Stevia, Doctor's orders and this helps.

    I will give it a try,

    Logan

  9. Betty Lee July 10, 2014 at 8:26 am #

    Could she have gotten lumps because she didn't sift the chocolate

    • Marla Hingley
      Marla Hingley July 10, 2014 at 9:32 am #

      Definitely. Cocoa powder can really clump, and be impossible to smooth out once its mixed in with the other ingredients. That's why whenever you use cocoa powder (especially in frostings or sauces), you really need to sift it well before you add it to your mixture.

  10. Donna August 21, 2015 at 6:28 am #

    I am allergic to Coconut, is there a replacement for the coconut milk?

    • Marla Hingley
      Marla Hingley August 21, 2015 at 10:35 am #

      Sorry, not for this recipe.

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