If you’ve given up dairy and are still hankering for something creamy to smother your desserts in this recipe is your answer! It’s not quite as airy as regular whipped cream, but it is close and has a wonderful, rich flavor. It’s my dairy-free topping of choice and will pair nicely with dairy-free desserts such as Paleo Pumpkin Pie and Paleo Chocolate Pecan Pie. Just like regular whipped cream, it pipes quite nicely, and doesn’t have the funky flavor of other milk and dairy substitutes. I also like to use it as a dairy-free frosting on Paleo Chocolate Cupcakes.
1 cup
Please note that this dairy-free whipped cream recipe calls for full-fat canned coconut milk. The fat is what makes the recipe creamy and luscious; light coconut milk won’t work and results in a watery mess.
There is a fairly big discrepancy between different brands of coconut milk. I have found that the Native Forest brand is the most reliable when it comes to a rich and thick cream, which is the most important component of this recipe. I have tried using other brands of organic coconut milk and have had not had success in getting the cream to separate from the coconut water. When the cream doesn’t rise to the top of the can, it’s not possible to make this recipe, so be mindful of the brand you choose.
