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.
This recipe is available to everyone.
Dairy-free coconut whipped cream or icing using canned coconut milk.
Ingredients:
Instructions:
Tips
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 when whipping any cream.
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 dairy free milk powder.
For the yellow cake see the Golden Bundt Cake Recipe.
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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. :)