Coconut Whipped Cream - a Dairy Free and Vegan Alternative to Whipping Cream

Whipped Cream... who doesn't love a dollop over a warm slice of apple pie?  Or how about strawberry shortcake... can you really have strawberry shortcake without the whipped cream part?

If you are lactose intolerant, unfortunately those pie slices do go without the cream and strawberry shortcakes??  Well, we just don't have them anymore.  Until now!

I've always been a coconut fan simply because they bring me back to my days in the tropics.  Ocean breezes, swaying palms... coconuts simply ooze aloha.  They also bring us wonderful ingredients like coconut water - a staple in our smoothies and juices, coconut oil which is fabulous for baking as well as a moisturizer (I use it on my skin and in my hair), and Coconut Milk.  The milk I've used before in recipes but never did I imagine it would whip up as a brilliant whipping cream substitute!

I must be a bit behind the times, because site after site and blog after blog have posts regarding Coconut Whipped Cream which is totally dairy free and vegan.  I have no idea where to credit this recipe or process as it seems to be everywhere, but I wanted to repeat it for you here in case you are out of the loop like me.

While it takes a bit of planning (the coconut milk must be refrigerated over night), the actual process is easy as pie.  Well... eating pie that is.

Look for coconut milk (not coconut cream or cream of coconut) in any store, but be sure to read your ingredients.  Many versions are filled with "other" potentially not so natural or real ingredients, and some are formulated not to separate, but it's that separation that allows us to create our whipped cream.

I found my organic coconut milk at Whole Foods for $1.60 with the ingredients, Organic Coconut, Purified Water and Guar Gum.  Nothing else.

Place your can of coconut milk in the fridge over night.  We've actually begun stocking our fridge with a can or two so we are never caught short.

Remove the can from the fridge and open.  The solids and water will have separated.  Scoop the solids, or coconut cream,  along with a tablespoon or so of the water into a chilled bowl, reserving the remaining water for another use (smoothies anyone??!).

With a hand mixer (or stand mixer), whip the cream until fluffy.  I'm always impatient whipping cream thinking it will never really work, but it always does.  Add patience and 3-5 minutes of your time and the cream will become fluffy just like dairy whipped cream.

As the cream begins to become fluffy, add your sweetener.  I found a generous 2 teaspoons of sweetener to do the trick.  To bring this whipped cream to an even more ethereal level, add a generous 1/4 teaspoon of vanilla.  Totally a true taste of the tropics!!

Continue whipping until light and fully, then dollop to your heart's delight!  We've used the Coconut Whipped Cream over fresh blueberry pie, dolloped over an ice cream sundae, and even by itself in a bowl topped with rainbow sprinkles (that one was Liv's...).

Fresh and bright, this cream has brought smiles back onto my kid's faces as we've found one more substitute for the dairy we no longer consume.  Enjoy!!

Coconut Whipped Cream
Light and airy, this coconut whipped cream works as a fabulous dairy free substitute anywhere you would use regular whipped cream.  Bringing a lovely coconutty flavor, this cream delivers a little taste of the tropics to any dessert.  My family tasted hesitantly, then greedily reached for seconds.

Totally teenager approved!  Remember to check the ingredients on your can... it should include nothing but coconut, water and guar gum... other ingredients are meant to keep the cream and water from separating, and that won't work for this recipe.

1 can organic coconut milk (not coconut cream - and not light)
2-3 tsp sweetener (we've used brown sugar, maple syrup, Swerve Sweetener, agave and powdered sugar)
1/4-1/2 tsp vanilla extract (optional, but recommended)

Place can in refrigerator over night to allow the cream to separate from the water.

Open can and remove the solids - the cream - into a chilled bowl.  Reserve the water for another use (fabulous in a smoothie!).

Whip for about 3 minutes, until the cream begins to become light and fluffy.  Add your sweetener and vanilla.  Continue to whip until airy and the consistency you desire.

Serve immediately or store in the fridge until needed.  Note that the whipped coconut cream will begin to solidify in the fridge, simply re-whip and you are ready to go!

We're once again enjoying Berry Shortcakes!!