Non–dairy whipped cream

Delicious cream from rich coconut milk.

According to my experiences, coconut milk with a high coconut content may spoil quite fast at higher temperature, so it is better to keep it in the fridge.

The recipe makes a small bowl, see the picture.

Non dairy cream from coconut milk


  • 3.5 dl chilled coconut milk with 60% coconut content (I used this brand)
  • sweetener to taste.

I usually use 5 g of a sweetener that is 4 times sweeter than sugar.


  1. Shake the coconut milk well, and place it in a large bowl.
  2. Add sweetener, then beat the coconut milk up with a standing mixer or electric beater. It is recommended to set the bowl in a sink, beacuse the cream tends to splatter while being whipped.
  3. Store the cream in the frigde for up to 4 days. It will slightly harden when cooled.

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