Dairy-free whipped cream

STP82747A little while ago I had a dream I made a dairy free, gluten free etc. apple pie and on the top was whipped cream. It occurred to me the next day that maybe I could use coconut cream as whipped cream… It turns out, I was right!! So below are 2 different methods:


The most important thing is to use coconut cream (even if it is canned) that has no additives especially any stabilisers or emulsifiers because if you don’t you could be whipping for a very long time…like over 30 minutes without any change (yes, yes, I did this… hard to believe I used to be a scientist!!).

  • Coconut cream (The brand I am currently using is Ayam as they are the only brand my local supermarket stocks that has only coconut and water added).
  • 1/4 tspn vanilla extract
  • 1.5 tspn sweetener (I’ve used agave)

Whipped coconut cream Method 1 – using that day

If you are going to use your whipped cream on the day and it is a bit of a last minute decision then the following method applies:


  1. Try not to shake your cans too much from when you take them off the supermarket shelf to your home cooking bench (otherwise, put them in the fridge for as long as you can before you need it. This particular brand however, is pretty hardy).
  2. Open the can by piercing the base (the old can openers or beer bottle openers are good for this, otherwise, use something clean and sharp and be careful! If you don’t have anything sharp enough to pierce the can, then go to step 4.
  3. Once you open the can, drain off the fluid.
  4. Open the can at the top and transfer the solid cream (which will be the hard white layer) using a clean spoon to a separate bowl. Avoid transferring any of the coconut water (the greyish fluid) at the bottom of the can into the bowl (because any coconut water present will make it hard to whip). If you were unable to pierce the can and you find you have some coconut water mixed in with the cream, then strain it using a colander and transfer it back to a dry bowl).
  5. Using your electric mixer or whisk, mix the cream and then add in the vanilla and the sweetener (no honey for kids under 1). Adding the vanilla and sweetener take the “edge” of the coconut flavourĀ  – I like coconut flavour but it can get a bit overpowering at times, so the choice is yours). You don’t want to whip too long so ideally no more than 3 minutes. Whip long enough for it to aerate and look white and fluffy.

I’ve found when I’ve made the cream this way that it tends to go rock solid the next day, so if you’re making the cream in advance, I’d recommend going with method 2, although it does seem to look whiter and fluffier this way so it looks “nicer” (what ever you do – just try it first before you serve it for a special occasion!!:-)

Whipped coconut cream Method 2 – using it over the next day or so.

So you’ve made your apple cherry crumble (the recipe is in the free ebook when you sign up to join the newsletter – below) and you don’t want to eat it all in one night, (or your whipped cream for that matter;-), this is when I suggest this method.

  • Place the tin of coconut cream in the fridge over night (I’ve left it longer because I forgot about it and it still turned out ok) the goal is to chill the cream and to help it separate better (also you’ll get a little more out of your can this way).
  • The next day, pierce the base of the can and allow the water to drain off.
  • Next, open the can from the top and scoop off the cream into a bowl (as above), and add sweetener and vanilla (to taste).
  • Whip the cream until it is smooth and fluffy. Be careful not to whip the cream too long or it’ll break down too much (too long is >3 mins)
  • This cream will keep in the fridge for a few days and still be “whipped” (rather than a solid rock;-)

Let me know what you think!:-)