You may be wondering why this recipe is titled a Dairy Free Chocolate Whipped Cream, Mousse or Icing recipe. Well first it’s gluten and dairy free because I use coconut milk and make sure all of the other ingredients fit the bill. Next when you make this recipe you can use it for either whipped cream, a mousse especially if you put it into the refrigerator after you make it or use it as icing on a cake, cupcake, brownie, donut, cake pop, cookie or anything else you want to top with icing. Obviously my favorite is my finger!
This is a fast recipe to make but only if you do the set up. Everything MUST BE COLD. That means the bowl and beaters used to whip the coconut milk and the coconut milk itself.
If you follow these simple directions then you will have Chocolate Whipped Cream, Mousse or Icing any time you want it. Yes I said anytime so be careful. But of course always keep 2 cans of coconut milk in your refrigerator just in case you need to whip up a batch. And once you get the hang of this I’m sure you’ll be playing around with flavors. Maybe you want to add in a different flavor like strawberry or even chocolate mint. Be creative and experiment. Please let me know what you create. Take a picture and send it to me and I’ll happily share it with your name on it.
Now if you want the traditional Vanilla Whipped Cream, here is that recipe.
2 cans of organic coconut milk 13.5 ounces, full fat not light and not in a carton
1 tsp Mexican Vanilla or any pure vanilla
1/4 cup sweetener, agave, coconut nectar or powdered sugar works well
1/4- 1/2 cup good quality cocoa powder, make sure it’s gluten free (I used Scharffen Berger)
coconut water from milk can
Put your coconut milk in the refrigerator for at least 2 days and your bowl and beater for at least 1 hour.
Open the cans of milk and carefully scoop out the solid coconut milk into your mixing bowl leaving the watery liquid behind in the can.
Start your standing mixer on low speed.
Once the coconut milk as started to spread out, add in the vanilla and sweetener.
Once that is combined turn it on medium high and let it start to whip.
Slow your mixer down again and add in the chocolate. Once the chocolate is combined turn the mixer up to high.
If the cream is two thick you can always add in a little of the coconut water that was left in the can. It’s really just a matter of the consistency of your whipped cream. I’ve never had two batches use exactly the same amount of that water.
Scrape the sides of the bowl as needed throughout this process and of course pick who gets to lick the beater and bowl!
If you put this into a bowl and let it chill in the refrigerator for at least 1 hour it will have more of an icing or mousse consistency.