Dairy Free Whipped Cream

Lately, I’ve been experimenting with different kinds of food.

I love the challenge of making traditional treats healthier!
I’ve said before how I love coconut products- from coconut sugar to coconut milk. And they all have great uses. But I still wasn’t ready to take the plunge with my kitchen aid and a can of coconut milk to remake cool whip. Until today.

If you remember last week, I shared a new product I wanted to try. Agave Inulin looked promising in many new recipes. Dairy free whipped cream would create a nice opportunity to use this white powder. Especially since whipped cream is so versatile and is used so often, a vegan version with a fiber supplement would complete this whipped cream makeover.

I found that the agave inulin helped thicken and stiffen up the cream, which was fabulous, since coconut milk doesn’t stay as stiff as regular whipped cream. It stayed a nice clean white color and had a nice pillowy texture. It  is important that you add the stevia to this recipe, because like I mentioned in the last post, agave inulin is not very sweet. I was actually a little disappointed by how neutral it tasted, especially in this whipped cream. I used the plain flavor agave inulin, so this may change if you decided to use the vanilla or chocolate kind, though all flavors are not overly sweet. However, with a bit of stevia or another sweetener, this product performs wonderfully! And not to mention it’s a great product with great health benefits!! This dairy free whipped cream is a wonderful recipe to try it in to create an amazing alternative to regular “cool whip”. It tastes pretty great with fresh berries or with your favorite non-dairy ice cream. Enjoy!

Dairy Free Whipped Cream  (vegan)
Print Recipe

1 can Full Fat Coconut Milk
3 Tablespoons Agave Inulin or Flour of choice OR 1-2 Tablespoons Cornstarch
1 teaspoon Pure Vanilla Extract
Stevia to taste

Place coconut milk in the fridge or freezer for at least 3 hours to chill and harden. Pour the thickest, whitest parts of the milk (the cream) in an electric stand mixer/or large bowl. Add all the other ingredients and mix on high speed to fully incorporate all the ingredients. Continue beating for a couple minutes. Serve immediately or place cream in fridge until ready to serve.

Note: this whipped cream becomes even more firm when chilled in the fridge.


    • says

      You only want the thick part of the milk, but sometimes some of the thick parts blend with the water. You need some liquid so that it will be smooth, but you don’t need all of the water. By using the thickest parts, it will yield about 1 1/4 cup of “cream”. We will change the recipe to clarify better. Thank you!

  1. Kathy says

    Where do you buy Agave inulin and xanthan gum? I’m newly diagnosed with dairy and other food allergies. Thanks.

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