Coconut Whip Icing | Dairy Free
By Brooke Tsekeris
July 4, 2018
Light, fluffy and creamy, coconut whip is a great low carb icing alternative for dairy free and vegan recipes. Simple and easy, it's just 2 ingredients and has less than 2g of carbs.
Add this dairy free icing to our new Protein Carrot Cake Mix for a delicious plant based treat.
This recipe uses our partnership brand Anna's Low Carb Kitchen Low Carb Icing Mix. This mixture is a great sugar alternative, using a special blend of stevia, vanilla bean, erythritol & xylitol. It's designed to make the smoothest and perfectly sweet low carb icing (without the sugar). Don't forget to add a packet of the Low Carb Icing Mix to your next order!
- Yields: 10 serves (enough for 1 loaf or 10 muffins)
1/3 cup (75g) Anna's Low Carb Kitchen Icing Mix (click here to order) – alternatively you can use another powdered sweetener
1Remove the chilled bowl and beaters/whisk attachment from the freezer or refrigerator. Using chilled equipment will help thicken and whip the cream to a better icing consistency.
2Remove the can of coconut cream from the refrigerator. Gently turn can over and open.
3Pour out the contents of the can into a strainer over a bowl to separate the coconut water from the cream. Discard the drained liquid (or keep the coconut water for smoothies).
4Add the solid coconut cream to the chilled bowl.
5Beat on high until the coconut cream resembles whipped cream.
6Add in Anna's Low Carb Kitchen Icing Mix to the bowl and beat until combined.
It's best not to shake the can before putting in the refrigerator because you do not want to emulsify (combine) the water and fat! We want them to separate to use the coconut cream only.
For best result ensure your coconut cream is chilled overnight.
Use a chilled bowl to get the best whipped consistency.
Be sure to use only FULL FAT coconut cream, not 'light' coconut cream for the best result.
Coconut cream will whip to 'soft peaks' not stiff peaks.