Non-dairy Whipped Cream

Those of us who can’t have dairy need whipped cream too!  This is a super simple, super delicious non-dairy recipe.

I use canned coconut cream that has been in the refrigerator at least overnight.  If you are following the Autoimmune Protocol (AIP), make sure your coconut cream doesn’t have any gums added to it.

Start by opening your chilled can of coconut cream and scoop the solid part off the top.  This works best with a chilled bowl, but it will still work if you forget to do this step.  Once you get all of the solid part of the cream, you can save the rest for a later use.  It works well in smoothies.

Using a mixer, mix the coconut cream until it’s fluffy.  Then, you can add the rest of the ingredients and mix again just until blended.  Don’t over mix it.

You can use this for anything you’d put whipped cream on.  It’s especially good on my Sweet Tostones or my Bananas Foster Wrap.

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4.5 from 2 votes

Non-dairy Whipped Cream

A delicious dairy-free dessert topping!

Course Dessert

Keyword AIP desserts, AIP whipped cream, Non-dairy whipped cream, Paleo desserts, Paleo whipped cream

Author Jacqueline Martin

Ingredients

• 1 Can Coconut cream Refrigerated overnight
• 1/4 Tsp Vanilla powder
• 1/4 Tsp Cinnamon
• 1/2 Tsp Pure maple syrup

Instructions

• Scrape the solid part off of the coconut cream and add to a chilled mixing bowl.
• Whip with mixer until fluffy.
• Add vanilla, cinnamon and maple syrup and mix just until blended.

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