Dairy Free Whipped Topping

This dairy-free (vegan) whipped topping is so easy to make that it's not really a recipe. Keep a can of coconut milk on hand. I think I got the idea years ago from Joy McCarthy of Joyous Health.




1 can full fat coconut milk (no additives), 1/2 tsp pure vanilla extract + sweetener to taste (optional)


Electric hand mixer, like this one or stand mixer.


  • Chill the can of coconut milk. Chill a mixing bowl at the same time, or 10 minutes before you're ready to whip.
  • When you remove the can of coconut milk from the fridge, flip it upside down and open it. The liquid part, which you don't want, will have sunk to the bottom and by flipping over the can you can do the next step…
  • Pour off the liquid. Reserve it for another use.
  • Dump the cream into the chilled bowl.
  • Whip with hand mixer until fluffy.
  • Add vanilla, whip some more.
  • If you want to add sweetener, now's the time. Honey or maple syrup would be my choice.
See also  Dairy-free Pumpkin Ice Cream