Ginger Whipped Cream

Ginger Whipped Cream 1 copyBelieve it or not, here’s a recipe for Whipped Cream that is dairy-free and sugar-free! I love serving a dollop of this refreshingly sweet cream with grilled fruit — however it’s sure to taste fantastic with just about any dessert.

Instead of honey, which I use in other Coconut Whipped Cream recipes, I’ve opted for some stevia to really cut down on the sugar. If you aren’t a fan of stevia then feel free to use a Tablespoon or two of melted honey instead. Also this Ginger Whipped Cream has fresh ginger and ground cardamom, for fantastic flavor, however if you prefer plain whipped cream then these two ingredient could be left out.

Don’t forget to chill your coconut milk — super important step — and when in doubt put it in the fridge to chill a bit more if your cream is too runny. Enjoy!

Ginger Whipped Cream
A Recipe by Diana Keuilian
Prep time
Total time
Serves 12


  1. Chill the can of coconut milk in the fridge overnight. Do NOT shake the can up at all! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a bowl. Discard the liquid.
  2. Combine all of the ingredients in a mixing bowl. Beat with an electric whisk. Whip until creamy. Keep chilled. Enjoy!

Calories: 79     Fat: 8g     Carbohydrates: 1g     Sugar: 1g     Sodium: 24mg     Fiber: 1g     Protein: 1g    


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