Three ingredients that come together to make dreams come true!

I love whipped cream. Like REAL whipped cream. However, my body does not like the dairy associated with it. Soooooooo….I came up with my own dairy free whipped cream, inspired by my favorite coconut milk ice cream.

My whipped “dream” is so delicious that you’ll swear it was was real cream!

Servings: 6

Suggested Tools/Pans: a hand or stand mixer, medium mixing bowl

Ingredients:

• One 13.5 oz. can full fat coconut milk (I used the Whole Foods brand 365 Everyday Organic Coconut Milk), refrigerated for 24 hours

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

How-To:

1. Refrigerate your can of coconut milk for 24 hours

2. After refrigerating, the firm cream will be at the top of the can and the milky part will be at the bottom. Spoon out the firm cream portion into a mixing bowl. (See the photos below the recipe for a visual reference).

3. Add the powdered sugar and vanilla

4. Mix with a hand or stand mixer (see the Tips and Tricks section for mixing by hand) for 1-2 minutes until slightly fluffy and smooth.

5. Eat and enjoy!

Tips and Tricks

• Serve on top of strawberries or your favorite fruit!

• You could try using this as a cake icing but it MUST be refrigerated.

• You can mix this by hand but it will just take slightly longer. You can use a spoon, spatula or a whisk.

• I stored my leftovers in a glass sealed container in the refrigerator. It will last for several days and remain quite firm!

• I’ve only tried using the Whole Foods brand canned coconut milk with this. If you try another brand and it works, leave me a comment!

Did you make this recipe?

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