Strawberry Dairy-Free Whipped Coconut Cream
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Super creamy strawberry dairy-free whipped coconut cream is made with a can of coconut cream and freeze-dried strawberry powder. The vibrant strawberry cream is a delicious vegan alternative to dairy whipped cream and the perfect light topping on cakes, cupcakes, and even a fresh bowl of fruit!
Coconut Cream Can Be Whipped And Flavored
I originally published this recipe in 2020. After many batches and more testing, I have updated and improved the original recipe. Plus, I added new photos, a few extra tips, and FAQs!
This strawberry dairy-free whipped coconut cream is a delicious example of how easy it is to whip a can of coconut cream into a whipped topping – and flavor it with freeze-dried fruit! Take my blueberry whipped coconut cream as an example. I use my original recipe for vanilla whipped coconut cream and whisk in dried fruit powder. Simple as that.
The result is a fluffy whipped cream alternative to top just about anything you like. And while I love strawberry buttercream small batch frosting, this is a lighter option that still has a bright and robust strawberry flavor. Much like my dairy strawberry whipped cream.
How To Make Strawberry Dairy-Free Whipped Coconut Cream
1. Refrigerate the can of coconut cream overnight – This is a must to make the coconut cream whip. The coconut solids firm and separate from the coconut liquid when refrigerated.
2. Blend the freeze-dried strawberries with powdered sugar – Pulse in a small blender until the strawberries are ground to a powder. Use any brand of freeze-dried strawberries you like. I have provided a link (affiliate) in the recipe card if you can’t find them at your grocery.
3. Add the coconut cream solids to a mixing bowl – Use the whisk attachment to beat the cream to soft peaks. This will take about 2 to 3 minutes.
4. Sprinkle the fruit powder over the whipped coconut cream – Set a small mesh strainer over the bowl to sprinkle the powder. This will remove the strawberry seeds (yes, there are still seeds in the freeze-dried fruit!), and fruit powder lumps.
5. Continue to mix until smooth and creamy – After adding the fruit powder, beat the whipped coconut cream for another 2 to 3 minutes to stiff peaks. Scrape down the sides of the bowl as needed. Also, taste test as you mix and add more sweetener or fruit powder to suit your taste.
Serving Suggestions
The possibilities are nearly endless on desserts you can pair with the dairy-free strawberry whipped cream. Aside from eating straight from the spoon, below are a few delicious ideas.
- Use it as a topping on breakfast peanut butter and jelly overnight oats.
- Swap it with the traditional whipped cream dollop on a slice of gluten free apple pie.
- Frost a small vanilla cake for two and garnish with pretty strawberry slices.
- Layer with creamy small batch chocolate pudding to make a chocolate strawberry parfait.
- Add a scoop on top of a small batch of peanut butter cupcakes.
Strawberry Dairy-Free Whipped Coconut Cream
Equipment
Ingredients
- ⅔ cup freeze dried strawberries, ground to powder
- 3 tablespoons powdered sugar
- 1 can (13.5 ounce) unsweetened canned coconut milk or cream, full fat
Instructions
- Refrigerate the can of coconut cream overnight. This will separate the coconut solids and liquids in the can.
- Add the freeze-dried strawberries and powdered sugar to the blender. Pulse until ground to powder.2/3 cup freeze dried strawberries, ground to powder, 3 tablespoons powdered sugar
- Scoop the coconut solids into the work bowl of a stand mixer fitted with the whisk attachment (or use a mixing bowl with a hand mixer). On medium-high speed, beat the coconut cream to soft peaks – about 2 to 3 minutes.1 can (13.5 ounce) unsweetened canned coconut milk or cream, full fat
- Set a fine mesh strainer over the mixing bowl. Sprinkle the fruit powder through the strainer into the whipped cream. This will remove the seeds and lumps.
- Turn the mixer back on to medium speed and continue to beat until the fruit powder is fully incorporated and the whipped cream reaches stiff peaks. About another 2 to 3 minutes. Taste test along the way and add more powdered sugar and/or freeze-dried strawberry powder to taste.
- The strawberry whipped coconut cream is ready to use. Or, cover and store in the refrigerator for up to 1 week. The whipped cream will thicken in the refrigerator! When ready to serve, give it another good stir to loosen.
Notes
- Serving Size – This recipe will yield approximately 8 servings. More or less depending on your preferred serving size. The recipe is easily doubled.
- Coconut Cream – A can of unsweetened coconut milk or cream will work. The can of coconut cream will have more coconut solids. The can must be refrigerated overnight to separate the coconut solids and liquids in the can.
- Refrigerate Multiple Cans – I keep a few cans of coconut cream in the refrigerator, as the amount of coconut cream in each can may vary.
- Freeze-Dried Strawberries – These are usually found in the nut aisle of your grocery. Swap in any freeze-dried fruit you like!
- Sweetener – I have used maple syrup, honey, and powdered sugar to sweeten my whipped coconut cream.
- Sweeten To Taste – This is a versatile recipe! Add more sweetener or fruit powder to suit your taste. If you find it too sweet, add a pinch of salt to balance the sweetness.
- Whipped Cream Texture – The strawberry whipped coconut cream will thicken as it chills. Stir to loosen before serving.
- Storing – Cover and refrigerate the strawberry cream for up to 1 week (maybe longer).
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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I am using this frosting for cupcakes. Can I frost the cupcakes in advance then keep them in the fridge? I was hoping to frost them tonight for tomorrow, but I don’t want the cocunt cream to seep into the cupcakes and make them soggy.
Hi Alexa – I would probably wait to frost the cupcakes until tomorrow. Since this isn’t a typical frosting, I’d be concerned it would make the cupcakes soggy. Plus, if you make the whipped cream today, it will firm up a little more overnight in the fridge. Thanks for trying the recipe!