Dairy Free Chocolate Whipped Cream

Chocolate Whipped Cream (Dairy-Free) 2

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
Print
Author:
Prep time:
Total time:
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 Comments

  1. In the Asian section of the grocery store – just make sure the can doesn’t say “Light/Lite”

  2. 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. 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!

  4. 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!

  5. 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?

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. 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

  11. 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.

Leave a Reply

Your email address will not be published.


*


Rate this recipe: