4 Ingredient Dairy-Free Whip Cream Recipe -

I’ve been a whip cream lover for a very long time. I remember when I first started drinking coffee, I would add a fluffy mountain of luscious whip cream on top. It was definitely having a little coffee with my whip cream if you know what i’m sayin…

I created this 4 Ingredient Dairy-Free Whip Cream Recipe so I could still enjoy my love for whip cream in a healthy way. HIf you are like me and have picky toddlers, don’t forget to sign up for my Healthy Snack Grocery List! It’s a life saver!

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After having three kids in three years, I realized I couldn’t eat whatever I wanted and still stay thin so I gave up whip cream (among many other things) 95% of the time.

But that was just sad! Who wants to live a life without enjoying creamy whip cream? NOT ME!

Any time I have completely given a certain type of food up, I always circle back around and pick it up again. That’s why it’s so important to replace or refill what you’ve given up. This holds true to every area of life. Not just food.

Which is why I created this 4 Ingredient Dairy-Free Whip Cream Recipe to use as a substitute to my whip cream habit. It’s base componet is coconut milk which contains so many amazing benefits. You can check them out here.

But First…Coffee!!! 🙂 Just kidding!!….but first, check out some of my most popular posts!

Now, on to my favorite 4 Ingredient Dairy-Free Whip Cream Recipe.

This recipe is so delicious and versatile. My husband and kids like it which is a double win. I typically make a big batch every two weeks. We use it on pancakes, in coffee, in our Honey Crisp Apple Power Bowl, and sometimes just as a snack to lick off the spoon.

NOTE: The texture is a bit grainy and it’s not as creamy as traditional whip cream. But it is healthy and really does taste amazing!

What You Will Need:

2 cans unsweetened coconut milk (chilled for 24 hours)
Honey (or preferred sweetener)
Pure Vanilla Extract
Cinnamon
Blender or food processor

Before you get started you need to throw your can of coconut milk in the refrigerator for at least 24 hours. Make sure to do that as soon as you get home from the grocery store. When you refrigerate coconut milk, it separates the liquid from the cream. It’s fascinating!

Once your coconut milk is chilled overnight, pop it open and scoop out the coconut cream from the top layer. Put it in a blender or food processor. I reserve the liquid and use it to make quinoa for my Homemade Apple Power Bowl.