serves / makes 1 bowl
0 prep time
0 mins cooking time


Dairy free whipped cream has always been my nemesis – until now that is! As the soya single cream I buy for cooking with can’t be whipped I opted to use Soya Whip in a can – this recipe will definitely be replacing that. I’ve used a can of coconut milk draining off the coconut water and then using the thick creamy layer as the base for making dairy free whipped cream.




  • 400ml can of coconut milk
  • 2 teaspoons honey


  1. Turn the coconut milk can upside down and open
  2. Drain off the coconut water (I used this as a base for a smoothie)
  3. Place the coconut cream ( the thick white layer) in a bowl
  4. Add in the honey and beat for a couple of minutes with an electric whisk
  5. Store in the fridge until you are ready to use

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