Allergy-Friendly Whipped Coconut Cream Recipe

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Photo by Stocksy/Treasures & Travels
This dairy-free whipped cream is perfect for serving up with pies, fruit, coffee, and hot cocoa come dessert time.
10 to 12 ounces SERVINGS


  • One 14-ounce can full-fat coconut milk, chilled in refrigerator at least 12 hours
  • 1-1/2 tablespoons raw honey or maple syrup
  • 1/2 teaspoon pure vanilla extract


    • Chill your mixing bowl and whisk in the freezer for at least 20 minutes before making your whipped coconut cream.
    • Open the can of coconut milk and scoop the thick, hardened coconut cream into your chilled mixing bowl. Discard the liquid coconut water from the can.
    • Using a whisk or electric hand mixer, firmly whisk the coconut cream for 2 to 3 minutes, or until light and fluffy.
    • Add the honey or maple syrup and vanilla extract, and whisk for another 2 minutes.
    • Serve immediately, or transfer to an airtight container in the refrigerator for up to 3 days. The cream will harden in the fridge — simply whisk it for another minute before serving.

    For more allergy-friendly recipes, see:

    To learn more about how to host guests with food restrictions for the holidays (or any day), check out How to Host Guests with Food Restrictions.

    Nadia Neumann is a nutritional therapy practitioner, author, and founder of Body Unburdened, where she helps readers adopt a holistically healthy lifestyle rooted in real food, natural beauty, and a healthy home by making it as simple as can be.

    This whipped cream alternative is light and fluffy, just like you’d expect, and the maple syrup lends a seasonal touch.

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