One of my favorite treats is smooth and creamy coconut whipped cream. It is also nondairy! This is wonderful because I don’t like all of the health problems that dairy products cause, however I still like to enjoy a tasty dessert.
Dairy can cause many health issues including nasal congestion, digestive upset, fatigue, and many other uncomfortable symptoms. To help remedy this, I’ve created several delicious nondairy whipped cream recipes that are as good (and maybe even better!) than the dairy version.
I’m thrilled to share with you my homemade nondairy coconut whipped cream recipe!
You’ll find my coconut whipped cream recipe along with many other incredible scrumptious recipes (including more nondairy whipped creams) including layer cakes, coffee cake, cheesecake, pound cakes and more in my new book Dr. Susan’s Incredible Cakes. Love, Dr. Susan
Coconut Whipped Cream
Makes 8 servings
2 cans coconut milk, chilled overnight
1/2 cup powdered sugar
2 teaspoons vanilla extract
2 tablespoons honey
Place the coconut milk in the refrigerator overnight. The cream will have risen to the top and hardened. Scoop out the coconut cream from the can and place into a bowl.
Whip the coconut cream on high speed for about 15-20 seconds, or until smooth. Add the powdered sugar, vanilla extract and honey and mix for about 20 seconds more or until soft peaks form. If you want it thicker, add more powdered sugar, 1 tablespoon at a time. However, if you add too much it will become like frosting in texture.
Chill in the refrigerator for 2-3 hours before serving. It may separate after sitting in the refrigerator; so give it a quick whip again before serving.