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homemade whipped cream, whipped topping

Homemade Whipped Cream Recipe (nondairy)

This recipe for homemade whipped cream is nondairy and quick to make as a delicious topping for any dessert. It is sugar free too! Each serving is loaded with healthy medium chain fats that help boost metabolism and increase energy with no carbs.

Course Dessert
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 76.5 kcal
Author Sarah Pope

Ingredients

Instructions

  1. Place can of coconut cream in the refrigerator for a few hours. 

  2. Open the can and spoon the very firm coconut cream into a medium sized glass bowl (I use these).

  3. Using a hand mixer, whip the coconut cream for 3-5 minutes. Start on low speed and gradually increase to high speed as the coconut cream thickens into whipped cream.

  4. Add vanilla and optional stevia. Whip for another 10 seconds to blend.

  5. Serve as a topping for fruit or other healthy dessert of choice such as key lime pie or egg custard.

  6. Refrigerate leftovers and use up within 3-5 days.

Recipe Notes

Feel free to substitute plain, whole coconut milk (I use this brand with no additives or guar gum) instead of whole coconut cream. The only difference is that you will need to be careful to scoop out only the coconut cream as there will be coconut water at the bottom of the can after refrigerating.

You may substitute a few drops of vanilla stevia instead of the vanilla extract and plain stevia, although the two separate ingredients taste the best in my opinion.

I do not recommend using blocks of creamed coconut for this recipe. It does not turn out as smooth and is very difficult to whip.

Nutrition Facts
Homemade Whipped Cream Recipe (nondairy)
Amount Per Serving (35.5 ml)
Calories 76.5 Calories from Fat 68
% Daily Value*
Fat 7.5g12%
Saturated Fat 7.5g38%
Sodium 7.5mg0%
Carbohydrates 1.63g1%
* Percent Daily Values are based on a 2000 calorie diet.