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Home » Dairy Free » Coconut Whipped Cream – Low Carb, Dairy Free, Paleo
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Coconut Whipped Cream

– Low Carb, Dairy Free, Paleo

October 25, 2013 By Lisa Kelso

Did you know that you can actually make delicious dairy free whipped cream?  You need nothing more than a can of coconut milk and your favorite sweetener. No weird chemicals or creepy additives. I learned about this  just recently from my friend Skya of Ola Loa Wellness.  I’m very excited to share it with you.

One plan ahead thing to remember – the coconut milk needs to be chilled or it won’t whip. So put it in the freezer for 2 hours or refrigerate it  for at least 8 hours. I have been storing a couple of cans in the refrigerator for those emergency coconut whipped cream situations.

After having made many batches of coconut whipped cream since I posted this recipe, I need to add this addendum: coconut whipped cream can be finicky stuff. It’s simple to make but the fluffiness of the final result depends on which can of coconut milk you buy and how well the solids separate from the liquid. If you’re serving it on the side, the stiffness of the end result is not that critical. But if you plan to use it as a cake topping then you want it to be firm. In my experience coconut cream doesn’t get as firm as whipped cream, but it can do as a cake topping if you use the right brand of coconut milk, let it chill before using, and put on the cake right before serving. It works well on cupcakes because you’re only using a little per cupcake so it doesn’t’ need to be that stiff. Not doing much to sell this am I? It tastes great, looks wonderful, and is good for you. But I don’t want anyone getting frustrated.

So here’s what I’ve discovered: Thai Kitchen and Natural Value work the best. Whole Foods’ 360 brand doesn’t work well at all. That being said, not all brands work as well all the time. So if your coconut cream isn’t as fluffy as the last time you made it, it’s them not you.

One more thing – once the coconut cream has fluffed up, after about 3-5 minutes, beating for longer won’t make it firmer. It actually seems to deflate it a bit.


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Coconut Whipped Cream - Dairy Free, Low Carb, Paleo, Sugar Free
 
Ingredients
  • 1 (13.5 ounce) can full fat coconut milk, chilled in the refrigerator for 8 hours or overnight or in the freezer for 2 hours (must be full-fat and cold or it won't work). Recommend Thai Kitchen or Natural Value.
  • Note: you want coconut milk, not coconut cream or a coconut juice beverage
  • 1/4 cup xylitol or the sweetener of your choice
  • 1 teaspoon vanilla
Instructions
  1. Remove chilled coconut milk can from the refrigerator or freezer and flip upside down. The coconut water separates from the coconut milk and sinks to the bottom of the can. Flipping the can makes it easy to pour off the coconut water. Open can and pour off the clearish coconut water. Depending on the brand, this may be up to half the can.
  2. Pour coconut solids (depending on the brand this will vary from solid to a more thick white liquid) into a large bowl or the bowl of a standing mixer. Add xylitol and vanilla.
  3. Beat with a hand or standing mixer until thick and fluffy. Taste mid-beating and add more sweetener to taste.
  4. Refrigerate until ready to use.
  5. Note: See the addendum at the bottom of the recipe blurb for a discussion of cream fluffiness.
3.2.2499

 

Filed Under: Dairy Free, Dessert

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Eating healthy has changed my body, my energy level, my overall health, and my quality of life. Since I love great tasting food, I've worked hard at making healthy and delicious go together. Preheat To 350° is for people interested in eating well in every sense of the word...

Comments

  1. OnePerson says

    March 23, 2016 at 1:32 pm

    Where is the ‘blurb’?

    • Lisa Kelso says

      March 23, 2016 at 4:33 pm

      The “blurb” is all the writing that precedes the recipe.

  2. TexasTea says

    December 29, 2016 at 11:37 pm

    Having knee surgery tmrw, Dec 30 ’16 so I’m going to need about a 6 week recovery before I can go back to my workout regime (pretty bummed). Because of this, I need to make sure I don’t gain weight so I’m going low carb. Looking hi and low for recipes, can’t wait to try this one! I’m just hoping the coconut milk I buy is tasty!

  3. Lisa Kelso says

    December 30, 2016 at 1:56 am

    Hi,
    I wish you a speedy recovery! In my experience, all coconut milk tastes pretty much the same.The difference is in the ratio of liquid to solid and that varies can to can (even within the same brand). You want one that’s as solid as possible. My new technique is to shake them in the store. If you can’t hear liquid sloshing around that’s a good sign! Buy that one.

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Eating healthy has changed my body, my energy level, my overall health, and my quality of life. Since I love great tasting food, I've worked hard at making healthy and delicious go together. Preheat To 350° is for people interested in eating well in every sense of the word. Read more →

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