Dairy-Free Whipped Cream

Looking for a dairy-free whipped cream alternative? One with no sugar too? One that still tastes good and is something a little different? Well do I have something for you then…

First I just have to tell you, in my professional blogger dreams I would have had the perfect 4th of July recipe to share with you this week before the 4th – something festive AND healthy… crafted and assembled, covered in red, white and blue.

The old me would have been ready with something to blow that FREEdom tart right out of the water. But new mom me showed up with whipped cream and fruit…. Albeit not just any whipped cream… dairy-free whipped cream… But you know… not the same.

I mean, there’s white… and red… and there could be blue… just throw in some blueberries and call me patriotic! It may not be Pinterest-worthy, but hey, this is real life. And in real life most of the time you throw some fruit and cream in a bowl and call it dessert.

But isn’t it the simplest of things that often turn out to be the best?

No Sugar, No Dairy Whipped Cream

What I’m sharing with you is the simplest, easiest, and healthiest no sugar, dairy-free whipped cream you can make. All it is is canned full-fat coconut milk (or coconut cream), pure vanilla extract and maple syrup. That’s it!

It’s going to blow your mind how simple this is.

And there’s so much you can do with this whipped cream. Make it to keep it in the fridge for those times you just need a bite of something sweet. Dip a strawberry in there or just go in with a spoon.

You can use it in place of regular whipped cream in any dessert for a dairy-free, no sugar alternative, that’s much nicer to your blood sugar. Coconut has it’s own benefits too – it’s one of those healthy fats so it will make you feel satisfied, just what we’re all looking for in a good dessert.

Healthy dessert?? Sound too good to be true?

I believe indulging and being healthy actually go together.

You CAN have your cake and eat it to. What you eat can and should be both healthy and decadent, nutritious and exciting, clean and rich, good for you and an indulgence.

You think I’m nuts, right? Well, see for yourself.

My Energize and Eat Healthy programs can help you eat this way all. the. time. I’d love to talk to you more about how to make eating healthy easy, fun and delicious. Contact me.

Dairy-Free Whipped Cream

Ingredients
1 can full fat coconut milk
1 tsp pure vanilla extract
1-2 tsp maple syrup

Directions
Place canned coconut milk in fridge and let sit overnight.

Flip can and open using a can opener. Pour off liquid and save in a storage container to use later. Scoop out cream into a medium sized bowl.

Add vanilla and maple syrup and mix using a hand mixer until cream is whipped.

Store in an airtight container in the fridge for about a week.

Tips for Making Dairy-Free Whipped Cream

• Grab the full-fat coconut milk. None of that lite stuff. It will be too watery and you won’t be able to whip it.
• Go with the guar. A lot of coconut milk brands are now making versions of their products without added ingredients like guar gum. Normally I choose these simpler versions but  for coconut whipped cream those thickening agents are sort of necessary. In this case, go with the “classic” instead of “simple” if you’re going to be using it for whipped cream. My favorite brands for making whipped cream are Native Forest and 365 Everyday Value.
• Keep it in the fridge. Letting the can sit (at least over night) separates the liquid and cream and the cold helps the cream solidify on top. I always have a can of coconut milk the fridge ready to go whenever I feel like whipping some of this up.
• Flip the can before opening. When you take your can out of the fridge the cream will be at the top. Flip it over so the liquid is on top and you can easily pour it off.
• Save the liquid! Don’t throw it out. Save it in a separate container to use later in a smoothie.

I hope you enjoy this dairy-free no-sugar treat. And have a happy and safe 4th of July!

P.S. I almost forgot to tell you about the results of the #MeggSalad Contest! I announced on Instagram and Facebook yesterday that Lauren Tate with her Chinese Chicken Salad was the lucky winner of the OXO mandoline slicer. Congrats, Lauren!

Thank you to everyone who posted a salad pic last week! I loved seeing your creations. Check them out under #MeggSalad on Instagram to get some serious salad inspiration.