Dairy Free Coconut Milk Whipped Topping

Dairy Free Whipped Topping 01

5.0 from 1 reviews
Dairy Free Coconut Milk Whipped Topping
Author: 
 
Ingredients
  • 1 can full fat refrigerated coconut milk (I use Thai Kitchen)
  • ⅓ cup powdered sugar (heaping; if you do not eat corn, Whole Foods carries their brand of powdered sugar that is corn free. It is made with tapioca starch instead.)
  • 1 teaspoon vanilla extract
Instructions
  1. Chill the unopened can of coconut milk in the fridge before you begin.Give it an hour or two to fully chill. It needs to be cold so the cream and liquid portions separate. When you open the can, the solid portion will be on top.
  2. Scoop the solid part into your blender. (Hang on to the liquid underneath.)
  3. Next add the sugar and vanilla and blend on high to achieve a smooth, creamy mixture.
  4. It only takes a few minutes, start to finish!
Notes
Gluten Free Gigi Tips! (1) I find a blender works best for this recipe. I have made it in a standard blender and in my Blendtec, Red Hot Momma (click here to meet Red Hot Momma. She's cool!). I do not recommend using a food processor. I'm sure a VitaMix would work well based on my Blendtec results. (2) Don’t toss out that leftover liquid! You can add it to soups or curries, or use it as part of the cooking liquid for rice, quinoa, or other gluten free grains. It’s also a terrific addition to a smoothie!

Dairy Free Whipped Topping 02

3 simple ingredients are all it takes to make this creamy dairy free whipped topping!

 

Dairy Free Whipped Topping 03

This is what your coconut milk will look like after it’s chilled. Scoop the top from the can. It’s pretty firm, don’t be alarmed.

 

Dairy Free Whipped Topping 04

As soon as your mixture looks like this, you’re all done! It only takes a few minutes, start to finish!

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11 thoughts on “Dairy Free Coconut Milk Whipped Topping

  1. Pingback: Pumpkin Pie in a Glass {a healthy gluten free vegan autumn smoothie} — Gluten Free Gigi

    • Gluten Free Gigi Post author

      Hi, Maggie.

      Sure! Use the sweetener of your choice. I have successfully used pure maple syrup before.

      Honey will impart its characteristic flavor on the finished product, so note that.

      Enjoy!

      xo

      Reply
  2. Heather

    Hi Gigi,

    I am having company over for dinner on Christmas Day, and I would like to serve this awesome-looking whipped cream with a pie for dessert. How far in advance can I make this whipped cream and still have it stay fluffy?

    Thank you!

    Reply
    • Gluten Free Gigi Post author

      Hi, Heather.

      Great question!

      I have made it as far as 3 days in advance with no issues.

      I will tell you, it gets more firm after being refrigerated, so take it out a little while before you’re going to serve it to make sure it’s not too firm.

      Also, use your blender…NOT a food processor. Just trust me on this one. ;)

      xo

      Reply
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