Dairy Free Whipped Cream

Lately, I’ve been experimenting more with making traditional foods into even healthier treats.

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. Using full-fat coconut cream, I was able to make this fluffy whipped cream in a healthy way!

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 pillowy texture. It  is important that you add the stevia to this recipe, because agave inulin is not very sweet. At first, 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 flavor but it’s still not going to be a true sweetener. However, now I almost like that it’s neutral tasting because it will work for any kind of recipe. And not to mention it’s a great product with great health benefits!! This dairy free whipped cream is a wonderful recipe to try agave inuli – it creates an amazing alternative to regular “cool whip”. This healthy whip cream tastes great with fresh berries, on top of pancakes or with your favorite non-dairy ice cream. Enjoy!

Dairy Free Whipped Cream  (vegan)

1 can Full Fat Coconut Milk
3 Tablespoons Agave Inulin OR 2-3 Tablespoons Cornstarch
1 teaspoon Pure Vanilla Extract
Liquid or Powdered 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. If you would like to pipe this cream, add a bit more agave inulin or cornstarch, place in piping bag and freeze for another 15-20 minutes until ready to use.