Dairy-Free Chocolate Whipped Cream or Topping

By srumbel

This simple recipe can be made semi-sweet or dark, depending on your cacao cravings. I usually go for semi-sweet with the higher amount of sugar, which we find perfect for parfaits and fruit dipping.
from godairyfree.org

Ingredients

• 1 cup coconut cream (see below)
• 2 1/2 to 3 tablespoons cocoa powder
• 1/4 to 1/3 cup powdered sugar
• Pinch salt
• 1 teaspoon pure vanilla extract

Details

Preparation time 5mins
Cooking time 5mins

Preparation

Step 1

Add the coconut cream to a chilled bowl.
Whisk the cocoa powder, powdered sugar and salt together in a bowl to banish any clumps.
Add the cocoa mixture to the cream along with the vanilla and whip until smooth and creamy with a hand mixer, just 1 minute or less.
Store in the refrigerator until ready to use. It will set up to a frosting-like consistency, but softens readily at room temperature and can be re-whipped.

Notes
Coconut Cream: Chill full-fat coconut milk for several hours or overnight; I use 1 package of So Delicious Original Culinary Coconut Milk since it produces such a high level of cream. Scoop the very thick cream only and use it in this dairy-free chocolate whipped cream recipe. Good quality coconut milk / cream is essential - it MUST set up to a very thick cream when chilled. Do NOT use coconut milk beverage.

Serves: 6 to 8 servings