Chocolate Coconut Whipped Cream – Gluten Free, Vegan, Refined Sugar Free
This gluten free, vegan, and refined sugar free chocolate coconut whipped cream is the perfect addition to any dessert. It also works as a healthy fruit dip! This delicious treat takes less than 10 minutes to whip up and only calls for 5 ingredients.
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Whipped cream was something I didn’t really think about until I could no longer have it.
I could always just pick up a tub or can of it at the store and be on my way. The perfect convenient addition to any dessert.
Well, when you can no longer have dairy, whipped cream becomes something you think about.
I desperately missed having whipped cream on things like apple crisp, pumpkin pie, and especially brownies.
Luckily, just a little while after finding out I had food allergies, I came across a delicious coconut alternative to the milk filled tubs of whipped cream.
“So Delicious Coco Whip” came to the rescue and the name held true because it is SO delicious!
I still love to keep a tub around for special occasions, but I also wanted to find an option that was a bit healthier.
So I started doing research to figure out how to make my own. Turns out it’s crazy simple to make homemade coconut cream whipped cream!
It also tastes AMAZING and can be customized for whatever level of sweetness works best for your family!
I personally like to use refined sugar free sweeteners whenever possible because regular cane sugar gives me headaches.
That’s one of the great things about this recipe, you can use whatever kind of sweetener you want!
The recipe I’m sharing today is for a Chocolate Coconut Whipped Cream because I love all things chocolate.
If you want to make regular coconut whipped cream, you can leave out the cocoa powder.
So let’s make some!
CHOCOLATE COCONUT WHIPPED CREAM RECIPE INGREDIENTS:
To make this recipe, you will need:
- Full fat coconut milk: You will need the coconut cream from a can of full fat coconut milk. Refrigerate the can overnight so the cream separates from the liquid.
- Cocoa powder: If you want to make regular coconut whipped cream, then you can leave out the cocoa powder.
- Maple syrup: The maple syrup provides sweetness and adds more flavor to the whipped cream.
- Coconut sugar: You can also use brown sugar or regular cane sugar if you prefer.
- Vanilla extract
HOW TO MAKE COCONUT CREAM WHIPPED CREAM:
- Refrigerate your can of coconut milk overnight: This will allow the liquid to separate from the cream. We only want to use the thick cream for this recipe.
- Freeze mixing bowl: Place your mixing bowl in the freezer for 10 minutes.
- Separate the cream and liquid: Open the can of coconut milk and scoop the thick cream that has risen to the top of the can and put it in a large mixing bowl or stand mixer.
- Whip the coconut cream: Using a stand mixer or hand mixer, whip the coconut cream until you can form soft peaks with the cream (about 3 minutes).
- Add remaining ingredients: Mix in the remaining ingredients until well incorporated.
- Chill: I recommend chilling the coconut whipped cream for an hour or so. You can eat it right away if desired.
TIPS FOR MAKING HOMEMADE CHOCOLATE COCONUT WHIPPED CREAM:
- Full Fat: The coconut milk you purchase needs to be full fat coconut milk from a can. “Lite” will not work for coconut whipped cream.
- Brand Matters: Not all brands of canned coconut milk work for coconut whipped cream. I recommend “Thai Kitchen“.
- Chill overnight: Chilling the coconut milk overnight is crucial to making coconut whipped cream.
- Coconut Cream: You can use canned coconut cream instead of coconut milk if desired. Coconut cream has already had the liquid separated from the thick cream so you won’t have to do that step, but you do still need to refrigerate the coconut cream overnight.
- Chill mixing bowl: You want to keep the coconut milk as cold as possible while mixing. I recommend chilling the mixing bowl in the freezer for 10 minutes.
- Coconut Liquid: The leftover coconut liquid is a great addition to smoothies if you don’t want to waste it.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Chocolate Coconut Whipped Cream – Gluten Free, Vegan, Refined Sugar Free
- Prep Time: 10 min
- Total Time: 10 minutes
Description
This gluten free, vegan, and refined sugar free chocolate coconut whipped cream is the perfect addition to any dessert. It also works as a healthy fruit dip! This delicious treat takes less than 10 minutes to whip up and only calls for 5 ingredients.
Ingredients
- 1 can full fat coconut milk (refrigerated overnight)
- 1 tbsp cocoa powder
- 2 tbsp maple syrup*
- 1 tbsp coconut sugar*
- 1 tsp vanilla extract
Instructions
- Refrigerate the can of coconut milk overnight. This will allow the liquid to separate from the cream. We only want to use the thick cream for this recipe.
- Place your mixing bowl in the freezer for 10 minutes.
- Open the can of coconut milk and scoop the thick cream that has risen to the top of the can and put it in a large mixing bowl or stand mixer.
- Using a stand mixer or hand mixer, whip the coconut cream until you can form soft peaks with the cream (about 3 minutes).
- Mix in the remaining ingredients until well incorporated.
- I recommend chilling the coconut whipped cream for an hour or so, but you can eat it right away if desired.
Notes
You can use any sweetener you would like. I recommend adding 1 tbsp at a time until you have reached your desired sweetness.
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Here are some of the items used in this recipe:
Hand Mixer | Stand Mixer | Measuring Cups | Canned Coconut Milk | Coconut Sugar