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Chocolate Whipped Cream (Dairy-Free) 2

Dairy Free Chocolate Whipped Cream

Marla Hingley
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!
5 from 1 vote
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Prep Time 10 mins
Total Time 10 mins
Servings 16

Ingredients
  

  • 2 cans* full fat coconut milk refrigerated
  • 1 tsp vanilla
  • 1/4 - 1/2 cup agave or icing sugar
  • 1/2 cup cocoa sifted (or omit for plain whipped cream)

Instructions
 

  • Refrigerate the cans of coconut milk for at least 2 days.
  • 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).
  • 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.
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