Homemade Dairy-Free Whipped Cream
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!
Servings: 4
Calories: 327kcal
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.
Nutrition
Calories: 327kcal | Carbohydrates: 11g | Protein: 3g | Fat: 32g | Saturated Fat: 29g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 308mg | Fiber: 2g | Sugar: 4g | Vitamin C: 3mg | Calcium: 11mg | Iron: 2mg