Dairy-free Sugar-free Whipped Cream

Name: Dairy-free Sugar-free Whipped Cream
Prep time: 5 min
Yield: 6 serving
Ingredients: 1 can full fat coconut milk; 3/8 cup powdered low-carb sweetener; dash vanilla extract; dash salt

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Prep Time
5 mins
Additional Time
8 hrs
Servings
6
Course
Dessert, Condiments, Others
Cuisine
Vegan, Keto, AIP

Dairy-free Sugar-free Whipped Cream

Iris Warren

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This Vegan Low-carb Whipped Cream is so easy and delicious, it's the perfect dairy-free alternative to traditional whipped cream.

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Ingredients

Servings

1 can full fat coconut milk or coconut cream
3/8 cup powdered low-carb sweetener (or to taste. 1/16-1/8 stevia extract is also great)
dash vanilla extract (optional but recommended)
dash salt (optional but recommended)

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Instructions

Choose a good quality brand of coconut milk or coconut cream (see recommendations in post.)
Chill the cans overnight (or for at least 8 hours) in the refrigerator.
Chill mixing bowl and beaters for 10-30 minutes before whipping (optional but recommended.)
Remove cans from the fridge, keeping upright, taking care not to shake or tip.
Scoop the hardened coconut cream from the tops of cans into a medium mixing bowl, reserving the leftover liquid for other uses.
Whip at high speed with stand mixer or electric hand mixer for about 20-30 seconds until fairly smooth. until peaks form. Do not over-whip.
Add sweetener, vanilla, and salt, if desired.
Whip again until soft or stiff peaks form, for a total of about 1 minute.
Serve as desired.
Store whipped cream or leftovers in air tight container in refrigerator for up to one or two weeks.

Notes

This recipe makes about 2 1/2 - 3 cups of whipped topping, depending on the brand of coconut milk used. If you use coconut cream, you will have more topping due to there being more fat in the can.
If you use coconut cream, you might wish to use more of the other ingredients.
One important thing to note is that while the whipped cream tastes great at any temperature, it doesn't last very long at room temperature. For best results, if you aren't going to be consuming it immediately, refrigerate it until ready to serve.
Coconut Milk Choice: Make sure to purchase a good quality brand of coconut milk (see recommendations above).
Coconut Chilling: Be sure to chill at least 8 hours or overnight for best results and do not try to speed the chilling process along by chilling in the freezer.
Equipment Chilling: Chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping
Lumps: If the cream still has lumps after whipping, continue whipping while scraping the sides of the bowl, taking care not to over-whip. Add a bit of the reserved liquid if needed, but just add a little bit (1/4-1/2 teaspoon) at a time.
Firm in Fridge: Use immediately or for a more firm product, you can chill in the fridge for up to 4 hours.
Sweeteners: Use a powdered sweetener for best results. Granulated sweeteners will not blend in well. A liquid will likely make the cream too thin, but liquid stevia or liquid monk drop are great options unless for some reason your cream is too thick. If you aren't avoiding sugar / carbs, plain powdered sugar works great.
Coconut Liquid: You can save the leftover liquid from the can in the fridge for 3 days or so for use in smoothies, etc., or freeze in ice cube trays for future use
How to Thin: In the unlikely event that your coconut whipped cream is too stiff add a bit of the reserved liquid from the can (1/8 to 1/4 of a teaspoon at a time) and then blend slightly before evaluating.
How to Thicken: Other options for thickening include adding a bit of tapioca starch, arrowroot starch, or other thickeners. I have only tried glucomannan and didn't care for the result, so no guarantees here. One important thing to note is that while the whipped cream tastes great at any temperature, it doesn't last very long at room temperature. For best results, if you aren't going to be consuming it immediately, refrigerate it until ready to serve.