Talk about a recipe evolution! One of the first “recipes” I posted (six years ago!) was a date sweetened, dairy free paleo coconut creamer. This was back in the OG days, before the debut of nutpods and other dairy free creamers. And, wow…let’s just say my iPhone photography skills have come a long way!
Upon chilling, the consistency thickens quite a bit making it perfect to use as is, for a dairy free “whipped” topping for desserts or berries.
I recently purchased a whipped cream dispenser and N2O cartridges, to experiement with this recipe…it made my extra fluffy non dairy whipped cream dreams a reality! Sounds dramatic I know, but it’s sooo good (either way)! Everyone in our family loves it and believe me, they can be tough critics!
What I love about this recipe is it needs only one date to sweeten an entire can of coconut milk. And, really you could use just half a date depending on your preferences and still taste the caramelly sweetness. I recently partnered with Natural Delights Medjool Dates to share how I use dates, and this recipe is a favorite (also check out my bacon wrapped stuffed date appetizer)…
Dairy Free Whipped Cream
- Immersion blender or Regular Blender,
- (Optional) Whipped Cream Canister and N2O cartridges
- 1 can full fat coconut milk make sure it's not "light"
- 1 date pitted and diced into very small pieces
- 1 tbsp hot water
- 1 tbsp vanilla extract
- 1 tsp cinnamon (optional)
- Pour 1/4 can of coconut milk into a blender or a bowl/food storage container (if using an immersion blender)
- Add hot water, dates, vanilla extract, and cinnamon. Blend until smooth.
- Add rest of coconut milk and blend again until dates are well incorporated (you want the dates to be as blended in as possible, so there are no chunks. If you find you have undesired bits of dates in the mixture you can strain it)
- If you are not using a whipped cream canister, cover the mixture with a lid and refrigerate at least one hour to chill and thicken. Spoon over dessert or fruit of your choice to serve!
- If you are using a canister, pour mixture up to the "fill" line on the canister (cover and refrigerate what's left). Secure the lid to the canister and use a fresh N2O cartridge. Shake well and dispense as you wish! If you're not using it right away, refrigerate and pull out 30 minutes before you're planning to serve. (If it is too chilled the canister will get clogged/sputter due to the thickness of the cream.)
Adding a fluffy dollop to a cup of berries or a slice of pie is one of our favorite ways to enjoy it. And, or course a spoonful or two in coffee or tea as a creamer, as in the original recipe. Would love to hear if you’ve made dairy free whipped cream/creamer before and what your favorite method is! Thanks for stopping by…have a great day! xx
Photography: Vanessa Christina