This is a wonderful addition to your gluten free desserts! I found a few recipes online for coconut whipped cream, but I could tell that none of them would do the trick. One had it right, though, in using just the cream of a can of coconut milk. Yet it called for regular sugar, versus powdered. If you’re vegan, or prefer not use highly processed powdered sugar, you may consider using powdered evaporated cane sugar. As of last fall, I purchased some at Trader Joe’s. They carry it as “Organic Powdered Sugar”. It comes in a bag. For my gluten free dairy free readers, I hope you enjoy this dairy free recipe! Note: The topping on the cake in the photo below is the coconut whipped cream, not the other layers.
Dairy-free coconut whipped cream or icing using canned coconut milk.
Ingredients:
- 1 can (15 oz) chilled coconut milk (not low fat variety), fat only*
- 4-6 Tablespoons powdered sugar, per can of coconut fat
- 1/2 teaspoon vanilla, or more to taste
Instructions:
- Once the coconut milk is thoroughly chilled, when you open the can, the fat will have risen to the top and hardened. This is the only portion you will use. Do not mix it with the water below. Add this coconut fat/cream to the bowl of your mixer and beat on high for about 4-5 minutes or until it reaches soft peaks. You may need several cans, which you can save the fat from as you use the milk. Just freeze it until you have enough for your specific use.
- Add powdered sugar and vanilla and beat again until well blended. The more powdered sugar you add, the more frosting-like it becomes.
Tips
*Sun Luck and Native Forest brand coconut cream are gluten-free.
The amount of sugar you will need will depend upon how much of the milk you use, as it is difficult to just get the fat from the can. However, you can use a strainer to allow some of the milk to drain off.
Using a chilled metal bowl also helps in achieving the best results.
Best used as a topping, not for layering, as it is heavier than dairy whipped cream.
Another option for stiffer whipped cream is to just whip the coconut cream with some soy or rice milk powder.
Other Dairy-Free Option: MimicCreme (contains organic coconut oil, almonds, cashews, sweet almond oil and natural cane sugar.)
Thanks for sharing this fabulous recipe as part of our “Gluten Free Baking With KitchenAid” event. I am so thrilled to have you contributing, and am very grateful that we are connected :)
Yay! Thank you for this! I can’t wait to try it. :)