Strawberry Dairy-Free Whipped Coconut Cream
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!
Servings: 8 Servings
Calories: 89kcal
Equipment
Ingredients
- ⅔ cup freeze dried strawberries, ground to powder
- 3 tablespoons powdered sugar
- 1 can (13.5 ounce) unsweetened canned coconut 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 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 coconut cream should consistently have a good amount of coconut cream solids. Whereas a can of coconut milk can be hit or miss, and there may be too much liquid. 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
Calories: 89kcal | Carbohydrates: 21g | Protein: 0.003g | Fat: 0.03g | Saturated Fat: 0.02g | Monounsaturated Fat: 0.001g | Sodium: 0.1mg | Potassium: 263mg | Fiber: 2g | Sugar: 16g | Vitamin C: 241mg | Calcium: 4mg | Iron: 4mg