I prefer to make homemade whipped cream using heavy grassfed cream from my local farm. For those who prefer a nondairy whipped topping because you are low carbing it or for those times when you are out of dairy cream, coconut cream makes an excellent and delicious stand-in!
It is a more budget friendly option too, as heavy grassfed cream can run you fifteen dollars or more per quart in some areas of the United States!
Homemade Whipped Cream
It is shockingly easy to make whipped topping using coconut cream. It is certainly as simple and easy to make as homemade sour cream.
If you’ve been buying whipped cream in a can or Cool Whip in a tub, consider this recipe your Get Out of Jail Free card. Once you try making whipped cream yourself, you won’t need to ever use the convenience crutch of fake processed toppings loaded with GMOs, additives and chemicals ever again.
The method I recommend makes use of the fact that the healthy medium chain triglycerides (MCTs) in coconut fat solidify at cooler temperatures.
Simply getting the coconut cream nice and cold in the refrigerator (not freezer) before you start the whipping process makes the topping very easy to make.
If you are checking out this nondairy whipped cream recipe in the cooler months and consistently keep your home at less than 70 F/ 21 C, then you can probably use the coconut cream right out of the pantry as it will be solidified already.
However, if you want to be sure the texture turns out right, follow the whipped cream recipe below as is to ensure the most consistent results.
Making dairy free whipped cream is one of the easiest ways to get healthy fats into your children. Serve a dollop in a bowl with some fresh fruit and watch them gobble it up!
Note from the nutritional information below that this whipped cream recipe is extremely low in carbs per serving. Hence, it is a great topping for those on a low carb/high fat or keto diet.
Homemade Whipped Cream Recipe (nondairy)
This recipe for homemade whipped cream is nondairy and quick to make as a delicious topping for any dessert. It is sugar free too! Each serving is loaded with healthy medium chain fats that help boost metabolism and increase energy with no carbs.
Ingredients
- 1 can Organic Coconut Cream preferably BPA free can
- 1/2 tsp Vanilla extract
- 2-4 drops Liquid stevia extract optional
Instructions
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Place can of coconut cream in the refrigerator for a few hours.
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Open the can and spoon the very firm coconut cream into a medium sized glass bowl (I use these).
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Using a hand mixer, whip the coconut cream for 3-5 minutes. Start on low speed and gradually increase to high speed as the coconut cream thickens into whipped cream.
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Add vanilla and optional stevia. Whip for another 10 seconds to blend.
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Serve as a topping for fruit or other healthy dessert of choice such as key lime pie or egg custard.
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Refrigerate leftovers and use up within 3-5 days.
Recipe Notes
Feel free to substitute plain, whole coconut milk (I use this brand with no additives or guar gum) instead of whole coconut cream. The only difference is that you will need to be careful to scoop out only the coconut cream as there will be coconut water at the bottom of the can after refrigerating.
You may substitute a few drops of vanilla stevia instead of the vanilla extract and plain stevia, although the two separate ingredients taste the best in my opinion.
I do not recommend using blocks of creamed coconut for this recipe. It does not turn out as smooth and is very difficult to whip.
Sarah, The Healthy Home Economist
The photo of the little girl with that look is absolutely adorable – even has a white smudge on her nose.
As I was reading through this I remembered last time I made it from the canned coconut milk and because I didn’t get it made before dinner, I was trying to get it done for dessert, but people in the kitchen didn’t help and I ended up not getting it whipped well, although with the flavorings, it tasted alright. I did want to say that last brand you mentioned (Natural Value Organic Coconut Milk,) is one I’d tried and had purchased about 3-4 cans. What was supposed to be the ‘creamy part’ on top turned out to be like hardened coconut OIL. It was terrible and I’ve never purchased it since. It was a big disappointment.
I do purchase the creamed coconut in the boxes and have been intending to experiment with that, but since you said it didn’t work well, guess I’ll forget about it. I wonder if it ‘might’ work if a little coconut milk was mixed in with it.
Thanks for all you do. Because of your recommendation awhile back I decided to try the Date Syrup and do really like it.
What could I use instead of stevia?
Date syrup would be fabulous! This would still result in sugar free whipped cream as date syrup is fruit only (one ingredient: dates). The only drawback is that it would discolor the whipped cream to a beige or light brown color. If that doesn’t bother you, then try it! I would suggest 1-3 tsp.
I never thought of chilling coconut cream first to make whipped cream! Thanks for the great idea!!
I always use heavy cream to make whipped cream… my grandchildren adore it. I also use a Tbsp of. maple syrup to sweeten it along with vanilla …. Coconut cream is also good sweetened with maple syrup.