Recipe by Allergy Free Cooking, Baby!, Inc.
Egg Free, Dairy Free, Soy Free, Peanut Free, Gluten Free and Tasteful
My son is allergic to dairy but really wanted to try whipped cream. We tried a couple of the soy whipped creams but they either didn’t taste good or after a few times the spray mechanism stopped working. They were also filled with a lot of preservatives. Here is an easy homemade dairy free whipped cream that he loves and it’s much healthier for him. It does have some coconut flavor so if you are not a fan add some more vanilla and powdered sugar.
Ingredients
- • 1 (13.5oz) can of coconut milk (not light or fat free)
- • 3 teaspoons of vanilla
- • 1 tbsp of powdered sugar
Instructions
- Place the can of coconut milk in the refrigerator overnight.
- Placing it in the refrigerator helps the coconut cream separate from the coconut water.
- Place it in a bowl and add vanilla.
- Start mixing with an electric mixer on high and add the powdered sugar and vanilla.
- Beat for 3 to five minutes, until you start to see peaks.
- It can be refrigerated but it hardens a bit.
- If placed in the refrigerator, whisk it before serving.
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I will try this for my daughter’s birthday this coming weekend. I can’t wait! So do I need to strain the coconut milk? and then once that is done, should I let it stand at room temperature before mixing? Thank you!
Make sure the canned coconut milk (must be canned) is cold so the pulp separates from the water. While the pulp is still cold whip it with a mixer. If you make this ahead of time you will need to re-whip right before serving to have it fluff up again. Happy birthday to your daughter!!!
Oh this is heaven! I can’t wait to try this!!! Okay, and I just read about keeping it cold. This is exciting!!!! I can’t wait to try it out this weekend!!!!
That is the beauty of us food allergy families, it doesn’t take much to make us happy.
I know! I get so excited every time a recipe works! I made this at the Brooklyn Food Conference and it was a crowd pleaser! Enjoy.