I have yet to find a dairy-free whipped cream with clean ingredients, so I made this homemade dairy-free whipped cream instead! It comes together in about 5 minutes and you only need 3 ingredients. It's perfect for topping all of your favorite desserts, cozy drinks and serving with fruit. It's so fluffy and thick. When you can't have dairy, whipped cream is one of those little things you really miss. After 8 years of being dairy-free, I can tell you it's one of those things that is absolutely worth making at home!
Why You'll Love This Coconut Whipped Cream
- It's so simple to make! Anyone can do it.
- You only need a few minutes and a few ingredients- coconut cream, honey and vanilla!
- It's light, fluffy and works well on pies, drinks or served with fruit.
- This whipped cream is made with clean ingredients and zero gums or fillers.
- It stores well in the fridge and you can make it ahead of time!
Ingredients You'll Need
- Coconut cream: This it the base of the whipped cream. It makes it fluffy and thick.
- Honey: Adds sweetness.
- Vanilla extract: Provides warmth and flavor.
Recipe Variations
- Sweetener: Try using maple syrup instead of honey. You can also use powdered sugar.
- Flavors: Try flavoring your whipped cream with pumpkin pie spice, cacao powder, peppermint extract, citrus or strawberry powder.
How To Make Dairy-Free Whipped Cream
Step 1: Combine coconut cream, honey and vanilla extract in a high-speed blender.
Step 2: Serve with your favorite treat and enjoy!
Recipe Tips
- Make sure to chill the can of coconut cream for at least 24 hours. Use full-fat coconut cream.
- When looking for coconut cream, I recommend shaking the can. If you hear a lot of liquid sloshing around, skip that brand. You want as much solid cream as possible.
- Scoop only the solid cream off the top. You can save the leftover liquid for smoothies, oats or chia pudding.
- Chill after making to help the whipped cream firm up more.
Storage and Make Ahead Tips
Store this homemade coconut whipped cream in an airtight container for 3-5 days. You can make it the night before for a party!
How To Serve
- Serve cold. The coconut cream will soften fast because there are no additives or thickeners.
- This whipped cream pairs perfectly with fall and holiday desserts like pumpkin pie or apple crisp.
- Add a dollop on top of your hot cocoa, iced coffee or pumpkin spice latte.
- Pair with fresh berries, peaches or a fruit salad.
- Use on top of pancakes, waffles or French toast.
- Add just before serving, especially on hot drinks or warm desserts.
Recipe FAQs
I love this coconut whipped cream as a dairy-free substitute!
Yes, I love the So Delicious brand, but you can make it at home with cleaner ingredients.
Yes! I used coconut cream in this recipe.
No, Cool Whip is not dairy-free.
Chill this whipped cream after blending to make it thicker.
Add a splash of liquid from the can if you want a thinner whipped cream.
Related Recipes
Here are some recipes to serve this coconut whipped cream with:
If you make this dairy-free whipped cream and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Homemade Dairy-Free Whipped Cream
Equipment
- 1 high-speed blender
Ingredients
- 1 can coconut cream (solid part only) (refrigerated overnight)
- 1 tbsp honey
- 1 tsp vanilla extract
Instructions
- Combine ingredients in high-speed blender.
- Serve and enjoy!
Notes
- Make sure to chill the can of coconut cream for at least 24 hours. Use full-fat coconut cream.
- When looking for coconut cream, I recommend shaking the can. If you hear a lot of liquid sloshing around, skip that brand. You want as much solid cream as possible.
- Scoop only the solid cream off the top. You can save the leftover liquid for smoothies, oats or chia pudding.
- Chill after making to help the whipped cream firm up more.
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