Mamatoga Thanksgiving Recipes 2011: Dairy Free Whipped Cream

This whipped cream is super easy to make and tastes amazing AND it is completely dairy free! Simply pick up a can of organic coconut milk, which can be found at the grocery store. The trick is that the coconut milk has to be cold to whip up well. The colder it is the fluffier it will be. The whipped cream does have a slight coconut taste to it, but not nearly as strong as you’d think. But if you really don't like the taste of coconut at all this recipe isn't for you. Between adding vanilla and whipping it, the coconut flavor is pretty subdued and it is very much like regular whipped cream. It goes great on top of holiday pies (gluten free pie recipe soon to follow here Mamatogians)! Ingredients:

  • One 15-ounce can full-fat coconut milk (chilled)
  • 1 tablespoon sugar or more to taste (optional)
  • 1 teaspoon vanilla or more to taste (optional)


In the can of coconut milk there will be a firm, waxy layer on top, scoop out this firm layer of coconut cream that has solidified at the top of the can. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.) Put the cream in the bowl of a stand mixer, or a large bowl. At high speed, and whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.