• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

A Clean Bake

Gluten free and paleo-friendly treats for everyone

  • Home
  • Start Here
  • Recipes
    • All Recipes
    • Browse by Diet
    • Browse by Course
    • Browse by Season or Occasion
  • Resources
    • Stock Your Kitchen
    • Paleo Baking 101
    • 10 Secrets for Following Paleo on a Budget
    • 100 Paleo-Friendly Make Ahead Freezer Meals
    • 10 Surprising Healthy Foods That Freeze Well
    • A Week of Make-Ahead Paleo Freezer Dinners
  • About/Contact
    • Work With Me
    • Portfolio
  • Subscribe

Simple Dairy-Free Whipped Cream

April 15, 2015 by Nora (A Clean Bake) 11 Comments

Dairy Free
Egg Free
Gluten Free
Paleo
Vegan
Pin398
Yum37
Share8
+1
Tweet
Stumble

Paleo and Vegan Whipped CreamFew desserts cannot be improved by a dollop of whipped cream. Though your definition of dollop might change once you taste this whipped cream. It’s kind of perfect – it’s dairy-free, vegan, paleo, sugar-free (depending how you sweeten it) and gluten-free – and definitely hard to stop eating once you’ve started.

The base of this whipped cream is coconut cream, which is that thick, luxurious layer that floats to the top of a can of coconut milk. Luckily you can buy an entire can of it instead, so you don’t have to waste a ton of coconut milk to get enough cream. Whip this amazing stuff together with sweetener of choice, vanilla extract and a tiny pinch of salt and you’re good to go.

Dairy-free whipped cream is wonderful on everything. Here are a few suggestions:

  • Top a slice of chocolate chip cookie cake.
  • Add a dollop on top of a homemade frappuccino or pumpkin spice latte, or even rice pudding.
  • Slather it on a biscuit (that’s very British of you)
  • Put a finishing touch on a fruit crisp or mini pie.
  • Use it to frost a cake, or a different cake. Obviously, there are plenty of ideas on the site, but I have one more coming at you tomorrow so check back in the morning!

Your turn: what would you eat this whipped cream on or with??

0 from 0 votes
Print This
Vegan and Paleo Whipped Cream
Prep Time
5 mins
Total Time
5 mins
 

Vegan whipped cream is allergy-friendly and paleo. It takes 5 minutes to make and is so versatile that you can put it on just about anything!

Course: Dessert, Snack
Yield: 2 cups
Calories: 21 kcal
Author: Nora (A Clean Bake)
Ingredients
  • 1/2 cup granulated monk fruit sweetener or coconut sugar (see note)
  • 1 teaspoon tapioca flour
  • 1 can coconut cream not coconut milk!, chilled in the fridge for at least 12 hours
  • 1/4 teaspoon vanilla
  • 1-2 Tablespoons coconut milk see note, almond milk or water as needed
  • pinch salt
Instructions
  1. Make your powdered sugar: add the sweetener and tapioca to a food processor or high speed blender and pulse 10-20 times until powdered fine. Run it through a fine mesh sifter to remove clumps. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the coconut cream, vanilla and liquid as needed until smooth.
  3. Add the powdered sugar and salt and beat until light and fluffy. This could take anywhere from 2-5 minutes and you may need to stop a couple times to scrape down the sides and bottom of the bowl to make sure everything is completely incorporated.
  4. Serve immediately or refrigerate in an airtight container for up to 5 days.
Recipe Notes

Ingredient notes:

  • Coconut sugar works very well for making powdered sugar. I imagine you could use raw sugar or granulated honey successfully too. Stevia or monk fruit sweetener also work but they are already pretty finely ground so you will need a high speed blender to ground them finely.
  • There are also powdered monk fruit and coconut sugar products on the market, which - if you can find them - are the best option to use here. If you are using an already-powdered sweetener, skip the tapioca starch.
  • If you prefer things on the less-sweet side, start with 1/4 cup of the granulated sweetener and add additional sweetener 1 tablespoon at a time until it reaches your desired sweetness.
  • This cream is really versatile! Feel free to add flavorings as desired, such as cinnamon or peppermint extract. Simply add in 1/4 teaspoon increments until you reach your desired flavor.

Troubleshooting

  • Once the coconut cream chills in the can it also becomes a little chunky. If, once you start to whip it, it doesn't smooth out, add a bit of liquid until it reaches a creamy consistency. I used about 1 1/2 tablespoons.
  • Make sure your coconut cream is thoroughly chilled, at least overnight, and you can feel free to chill it for several days (I typically just keep a can of cream in the back of the fridge to make it easier. This is key for thickness and texture. If your cream starts to thin out as you're working, it may be because it's warming up too quickly. Try chilling it for a couple hours and then picking up where you left off.
  • Another reason you may end up with thinner whipped cream is because different brands may vary their moisture content. I had very good luck with Savoy brand coconut cream, which is 70% cream/30% water. That brand was so thick when chilled that I have had to add liquid to thin it out! But I would imagine that different brands might differ in water content, hopefully only slightly, but it’s worth checking. If you have a can that is much more than 30% water, you can either drain the excess liquid (if it has separated) before whipping or, if that’s not possible, add a bit more tapioca to absorb the liquid.
  • I only whipped my cream (plus vanilla) for a minute or two before adding the sugar (see: super thick cream!), but if it hasn't begun to thicken after just a couple minutes, continue whipping it for 3-5 minutes until stiff peaks form, then folding in the sugar. Also remember: the finer you can get your sugar granules, the better for incorporating them without deflating the cream.
  • If all else fails, and your cream turns out too thin for your intended purpose, put in a tupperware, freeze it, and you’ll have dairy-free ice cream!

Nutrition Facts
Vegan and Paleo Whipped Cream
Amount Per Serving
Calories 21 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Sodium 1mg 0%
Total Carbohydrates 1g 0%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links, which means that if you click through and purchase a product, A Clean Bake receives a small commission. All proceeds go toward continuing to bring you delicious, healthy recipes every week, and this does not affect the price you pay. Thanks for supporting A Clean Bake!

Filed Under: Coconut, Dairy Free, Egg Free, Gluten Free, How To, Lakanto, No Bake, Paleo (Grain Free), Tapioca Flour, Vegan

« Better-Than-Scout Cookies
Classic Grain Free Carrot Cake »

Reader Interactions

Comments

  1. June Burns says

    April 15, 2015 at 8:44 am

    Hmmm, never knew about the tapioca trick! I’ll have to try that out sometime. Looks tasty 🙂

    Reply
    • Nora (A Clean Bake) says

      April 17, 2015 at 10:06 am

      It’s handy! It makes the sugar fluffier, and ultimately makes the cream slightly thicker and fluffier 🙂

      Reply
  2. Mary Frances says

    April 15, 2015 at 10:01 pm

    I’ve needed that tapioca trick! Thanks for this recipe Nora, I can’t tell you how often I just need simple basic how tos and you have some of the best! Pinned!

    Reply
    • Nora (A Clean Bake) says

      April 17, 2015 at 10:07 am

      Perfect! I’m so glad it will come in handy!

      Reply
  3. Monica says

    April 16, 2015 at 1:03 pm

    Wow! Such a versatile recipe. Now there’s no reason not to add a dollop of whipped cream to every dessert 😉

    Reply
    • Nora (A Clean Bake) says

      April 17, 2015 at 10:07 am

      I like your style, Monica!

      Reply
  4. Ramiz says

    April 19, 2015 at 8:15 pm

    Hey Nora, I used coconut palm sugar and my whipped cream was more like soup. How long do you whip the coconut cream (and what # do you set your mixer to) before adding the sugar? I tried whipping it for 5 minutes straight after adding the sugar and tapioca but still no luck. Absolutely delicious by the way!

    Reply
    • Nora (A Clean Bake) says

      April 19, 2015 at 9:31 pm

      Hi Ramiz! Ack, that’s frustrating! At least it was still tasty, but not the outcome you were hoping for. I have a couple ideas:

      1) Did you chill the can of coconut cream overnight? If not, that helps immensely with texture.

      2) What brand did you use? I had very good luck with Savoy brand coconut cream, which is 70% cream/30% water. That brand was so thick that I have had to add liquid to thin it out! But I would imagine that different brands might differ in water content, hopefully only slightly, but it’s worth checking. If you still have the can, the ingredient list or nutrition panel (or somewhere on the can) should say how diluted the cream is. If it’s more than 30% or so water, that may be why it got soupy. You can either drain the excess liquid (if it has separated) before whipping or, if that’s not possible, add a bit more tapioca to absorb the liquid.

      3) It could also be that you added the sugar too soon. I only beat my cream (plus vanilla) for a minute or two before adding the sugar, but if that isn’t working, try whipping it for 3-5 minutes until stiff peaks form, then folding in the sugar. It’s possible that your sugar granules were larger than mine, which could have deflated the cream.

      I hope one of these suggestions works for you (who knew that something so simple could be so complicated to make? :)) but if all else fails, put the soupy cream in a tupperware, freeze it, and you’ll have dairy-free ice cream! Good luck!

      Reply
    • Nora (A Clean Bake) says

      April 20, 2015 at 10:04 am

      Oh! I also forgot to mention: I used a hand mixer on medium-high speed. So the equivalent on the stand mixer would be somewhere around… maybe 6-7?

      Reply
  5. Amy Fischer says

    August 24, 2017 at 10:42 am

    Is it okay to use coconut flour instead of tapioca flour in this recipe?

    Reply
    • Nora (A Clean Bake) says

      August 24, 2017 at 11:51 am

      You can try, although I would recommend sifting it first and using as little as possible. You’ll probably use less than the amount of tapioca flour that would be needed. It may be a tiny bit gritty, but shouldn’t be too bad. Will you let me know how it turns out? I’m curious!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome to A Clean Bake!

Welcome! I'm Nora and I am here to to help you eat well on a gluten free, grain free and refined sugar free diet without ever feeling restricted or deprived! Learn more about me and why I started this site

Filter By Diet

Dairy Free
Egg Free
Gluten Free
Low Carb
Nut Free
Paleo
Vegan
Whole 30

Looking for Something Specific?

Dinner Ideas

Cobb Green Goddess Salad (gluten free, paleo, healthy)

Cobb Green Goddess Salad (Low Carb & Whole30 Adaptable)

Turmeric Rice in a bowl

Turmeric Rice with Golden Raisins and Pine Nuts

Slow Cooker Chicken Shawarma (Gluten free, Paleo, Low Carb, Whole30)

Slow Cooker Chicken Shawarma/Shwarma (Whole30)

Turkey Meatballs with Apple and Sage (gluten free, paleo, whole30)

Baked Paleo Turkey Meatballs with Sage

Skip the takeout! Cashew Chicken is so easy to make at home, in only one pan. Plus, it's on the table in 30 minutes or less! #glutenfree #paleo #recipe #chicken #dinner #30minutemeals #takeoutfakeout

Cashew Chicken (30 Minutes & One Pan)

Potato Latkes (Egg Free, Gluten free, Vegan)

Potato Latkes (Egg Free, Gluten free, Vegan)

See More Entree Recipes

Footer

View Recipes By Category

View Recipes By Month

Search For a Recipe

Unless otherwise specified, all content - including photos, text and recipes - is copyright ACleanBake.com and cannot be used without express permission from the author.
View our privacy policy here.

What We’ve Been Making Lately

  • Paleo and Vegan Hot Chocolate From A Homemade Mix (With Low Carb/Sugar Free Option)
  • Happy Birthday, A Clean Bake! How I Am Finding Balance After a Tumultuous 4th Year of Blogging
  • Mexican-Spiced Keto Chocolate
  • My 9 Favorite Whole 30 Desserts
  • Hydrating Homemade Pink Drink (Arbucks-Stay Copycat)
  • Quick Marinara Sauce (in 30 Minutes or Less!)

Copyright © 2018 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress