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My Delicious Dairy-Free Coconut Whipped Topping is light, fluffy, and creamy. It’s the perfect topping for fruit salad, desserts, and so much more!

DELICIOUS DAIRY-FREE COCONUT WHIPPED TOPPING

I can’t believe I used to eat so much of that popular store-bought whipped topping, the kind you find in so many people’s freezers, especially during the holidays. You know what I’m talking about: the one in the blue and white tub. Yeah, that one!

Well, many years ago, I didn’t pay much attention to the nutrition label. It turns out that stuff has quite the ingredient list! It does contain dairy, including skim milk and sodium caseinate, even though a lot of folks still think of it as non-dairy. It also contains high-fructose corn syrup, an added sugar that experts recommend limiting in our diets.

These days, I pay a lot more attention to what I put in my body, but that doesn’t mean I’m giving up the foods I love. If you’ve checked out my recipes or social media before, you know I’m a firm believer that you can eat anything you want. You just have to find a way to make it healthier! For me, that means heading into the kitchen and figuring out how to make my own version with ingredients I actually want to use.

So today, I’m introducing you to my Delicious Dairy-Free Coconut Whipped Topping, a light, fluffy, silky, and creamy homemade whipped topping with no weird additives or refined sugar. It has that airy, luscious texture you want from whipped cream, and it pairs beautifully with everything from fruit salad and pancakes to cakes, pies, and all kinds of desserts. It’s made with simple ingredients and is so good you might find yourself eating several spoonfuls straight from the bowl.

Once you see how simple this dairy-free whipped topping is to make and exactly what goes into it, you’ll never reach for that store-bought tub again.

Let’s do it!

HOW I MADE OVER THIS TOPPING:

Making over this topping wasn’t just about ditching the funky ingredients. It was about swapping in ingredients that actually have nutritional benefits!

Coconut cream contains mostly saturated fat, along with small amounts of minerals such as manganese, copper, and iron. Pineapple contains vitamin C and manganese, along with bromelain, a group of enzymes that helps break down proteins.

And just like that, you’ve got a whipped topping made with ingredients that bring a little more to the table!

This recipe is gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, grain-free, vegetarian, and vegan.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Coconut whipping cream
Pineapple powder
Salt

THIS IS HOW YOU’LL MAKE IT:

The thing I really love about simple recipes is just how easy they are to make, and this one is no exception!

Start by placing a can of coconut whipping cream in the fridge overnight. That chilling time is what allows the cream to get thick and firm. I once tried this recipe with low-fat coconut milk, and it did not whip up at all. Coconut whipping cream is what gives me that thick, fluffy result, so I’d recommend sticking with it, or your topping might not work!

Once it’s chilled, scoop the coconut cream into a bowl and whip it with a hand mixer until it reaches a medium thickness. Here’s a little extra tip: chill your mixing bowl and beaters before whipping the coconut cream, especially if your kitchen is warm like mine!

Now, instead of adding sugar, I want to share a genius trick I use! I found fruit powder on Amazon, and it works perfectly for thickening the cream while adding flavor at the same time. It’s simply dehydrated fruit ground into a fine powder, with no additives. You can buy it online or make your own by blending dehydrated fruit from the store, which tends to be more cost-effective. I personally like buying the powder because it saves me an extra step. I love making fruit salad all year round, especially in the summer, so I typically reach for pineapple powder. If pineapple isn’t your thing, you can find other flavors, such as blueberry, strawberry, passion fruit, and more.

Add the powder and a pinch of salt to the cream and whip until it’s perfectly fluffy. You don’t want to overdo it because the cream can separate if you take it too far. You’ll know it’s ready when you lift the beaters and the cream forms firm, pointy peaks.

Give it a taste and add more powder if you think it needs it. What I like about this is that the pineapple isn’t overwhelming, so you really can add it to a variety of desserts, even apple pie, and the pineapple flavor blends right in. But if you’d like to put this on top of some hot chocolate in the winter, you might want to go for the strawberry powder since chocolate and strawberries are besties!

Now get ready to spoon this on all your desserts and enjoy!

SERVING SUGGESTIONS:

Spoon it over a bowl of fresh fruit for a light, no-fuss dessert.

Layer it into parfait glasses with granola and fruit for a pretty grab-and-go breakfast.

Dollop it on top of grilled pineapple or peaches.

Use it to top a slice of angel food or pound cake.

Add a spoonful to a bowl of chia pudding for extra creaminess.

Spread it over homemade tropical pancakes and add some fresh fruit on top.

Stir it into cottage cheese or yogurt along with fruit for an extra boost of protein.

Serve it on a fruit charcuterie board.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store the whipped topping in an airtight container in the refrigerator, and it’ll stay fresh for up to 5 days.

It will naturally firm up the longer it sits, so give it a quick whip with your hand mixer before serving again to bring back that light, fluffy texture. If I’m in a hurry, I don’t always do this, and it still tastes great!

I’ve never frozen this topping before, but if you try it, whip it again before serving to bring back the creamy texture.

ADDITIONAL NOTES:

Chilling the can overnight is key. Skipping this step or rushing the chill time will leave you with a runny topping that won’t whip properly.

A hand mixer works best for getting that light, fluffy texture. A blender tends to overwork the cream and can leave it dense instead of airy.

For the best results, chill your mixing bowl and beaters before whipping the coconut cream, especially if your kitchen is warm.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great DESSERT RECIPES, check these out!

5 Minute Healthy’ish Bourbon Sauce
Refined Sugar-Free Mixed Berry Compote
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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