Welcome, July! Yes, it’s hot, but we’ve got lots of fresh summer foods to keep us cool. Right? (I pulled our first tomato from the vine this morning. Yippee!)
Have you ever bought coconut milk in the can? I never had, but I am amazed how the cream hardens on the top when it’s refrigerated.
PAM (Painter Artist Mom) recently told me that she tasted whipped cream made by a friend at a function she attended. Her friend made it from canned coconut milk, and it tasted very good. PAM decided this might be a good alternative for her since she doesn’t tolerate milk products these days.
I followed the directions told to PAM by her friend. So easy!
Refrigerate the cans.
I bought three cans since I wasn’t sure how much it would make. I only used two cans, though, and that went a very long way. I wrote six servings on the recipe. (In case there are other gluttons besides me among us. Ha!)
It could stretch to eight with a smaller dollop on each dessert.
Open the refrigerated cans and scoop the hardened cream into a mixing bowl. Try not to get any of the liquid that’s below.
I saved the leftover liquid in case I found a use for it. And I did. It was perfect in a casserole when I had no milk for the recipe. It added no strange flavor – just the moisture needed.
Add sugar to the cream – or any sweetener you desire. Whip until it’s a lighter texture to the touch.
Mine didn’t look light and fluffy like with regular whipped cream, but it felt light and airy when I tested it with my fingertip.
The taste is light and slightly sweet with a hint of coconut flavor.
Just right for a cool, refreshing whip!
Print here or Pin for later. 🙂
- 2 - 13.5 ounce cans coconut milk (dairy-free, unsweetened)
- 1 Tablespoon sugar (or equivalent of your sweetener choice)
- Refrigerate cans two hours or more.
- Open cans and transfer hardened cream at the top of the can into a mixing bowl with whip. Discard remaining liquid or store in refrigerator for another use.
- Turn on mixer to whip cream. Add sweetener and continue whipping until light to the touch. Only a minute or two is needed..
- Serve as a topping immediately. Store extra in refrigerator.
This dairy-free whip is a cool topping over pie, cake, fruit, or anything you normally top with whipped cream.
Chocolate pudding? What else can go on the list?