Dairy-Free Berry Whipped Topping

After posting my review for Wholesome Chow’s Cake [Cupcake] Mixes, I had some requests for the whipped berry frosting that I used on the lavender ones.

Since the recipe is ridiculously easy, versatile, and scrumptious … I thought it was time to share. It comes out light and relatively firm like whipped topping, but with a richer flavor … kind of a whipped frosting / topping hybrid, if you will. Obviously, I used mine on cupcakes as a light frosting, but I think it would also make a great filling for a dairy-free / vegan cake.

Hmm, now that I think about it, this recipe is even rather seasonal. You can vary the jams you use to create colorful springtime and Easter toppings! It really isn’t like me to be in tune with the holidays and seasons with my recipes, so take advantage while you can.

Since jams vary in flavor and sweetness, and cravings for sugar can range widely, I urge you to modify the ingredients to taste, and you can even play around with the consistency if you like.

This recipe is adapted from the even more versatile Whipped Coconut Cream recipe on p253 of my book, Go Dairy Free: The Guide and Cookbook (there are two versions in there, but I based it on the first one). Like some of my more indulgent recipes, this one uses coconut cream as an alternative to dairy cream. Before you shout, “where on earth am I going to get coconut cream!” just relax. Coconut cream is merely the cream that comes to the surface on a can of regular old coconut milk … the kind you can even buy at 7-Eleven.

You can see my Mint Truffles Recipe for a visual of what the cream will look like when you open the can. I get about 1/2 cup of cream per can (my favorite brand for consistency and price is 365 Organic from Whole Foods). So 1 can was all I needed for the full batch below. And remember, light coconut milk will not work, you MUST buy a can of the full fat version. This is dessert people!

As for the leftover coconut milk or water (depending on how thin it is), simply use it as a light coconut milk in recipes or even in a smoothie!

Creamy Berry Whipped Topping

Recipe adapted from Go Dairy Free: The Guide and Cookbook by me.

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Tree Nut-Free (not counting coconuts here, but use your own voice of reason if coconut is a problem for you), Peanut-Free, and Soy-Free.

  • 1/2 Cup Coconut Cream (see my notes above)
  • 2 Tablespoons Jam (I used raspberry)
  • 1 T Powdered Sugar, or more as desired (I used TJ’s organic)
  • 2 Teaspoons Coconut Oil, melted (straight up, I have forgotten if I used 1 or 2 teaspoons, more will make it firmer, less for softer)
  • Pinch Salt

Whip all ingredients in a mixing bowl. I used a hand mixer, and whipped for about 1 minute. Taste test. If not sweet enough for you, blend in more powdered sugar to taste. Place the whip in the fridge for 30 minutes or more, allowing it to firm up a bit more. Whip just before serving (I just used a whisk).

The end result dolloped nicely and stayed perfectly in place for pictures and as I was eating it. But, if it isn’t firm enough for your desires, additional powdered sugar and/or additional coconut oil (add when melted, but it will solidify as it chills) will firm it up more.

Note: As you can tell from my picture below, I was too lazy to sift the powdered sugar since it was such a small amount. For the absolute smoothest results, sift the powdered sugar and follow the directions in Go Dairy Free for whipping.

Makes enough to dollop on about 12 cupcakes or to fill one cake

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33 thoughts on “Dairy-Free Berry Whipped Topping

  1. I love how easy this is. The flavors sound perfect too! Love the color of this for spring too!

  2. That topping sounds delicious! Coconut cream is fabulous by itself, so I imagine adding even more flavors is dynamite!

  3. this.is.genius.


    I am going to try this with stevia and fresh raspberries. Am I crazy? I will probably need additional coconut oil, but that’s ok. 🙂

    • Only a little crazy 🙂

      I’ve used fresh fruit before in making frostings, and the main problem is it adds quite a bit of liquid/juice. Give it a go though and let me know! If I were going that route, I’d probably cook down the fruit and then sweeten with stevia before adding, to get more of a syrup, then a juice.

  4. I will take a bowl of this whipped topping please! 🙂

  5. Sounds wonderful! I recently gave up dairy because I was getting so congested every time I ate it. this sounds like exactly what I need!

  6. I make my own jam using stevia. You’d hate it, but it would be perfect in this recipe.

    “kind of a whipped frosting / topping hybrid, if you will” OH, I WILL. 🙂

    • WEll, I did like your pumpkin butter 🙂

  7. You seriously have coconut milk in your 7-11 stores? Seriously I’m lucky to find it in my grcoery store. Sigh. Love it though and love coconut cream. It’s great for whipped topping and icing. Love your seasonal frosting, Alisa! Oh, and I like to sift so that would be a fun part of this recipe for me. 😉


    • That’s what I was thinking. You can find coconut milk at 7-Eleven? Wow! I was excited when TJs got it, but I’ve only seen light.

      I love that coconut whipped cream is so easy. Some day I am going to make it. And I like the flavor idea.

      xo – Tia

      • Head to the Asian sections ladies! They always have a brand or two. Okay – maybe Shirley’s town doesn’t, that sounds like a strange place foodwise 🙂

        But Tia, goodness, there is coconut milk (full fat) everywhere in California! Look in the “Ethnic” department where they crowd the Mexican and Asian food in big stores. Oh, and when you do go to a Whole Foods, get that 365 organic stuff – the best! I never buy the light stuff at TJ’s, too expensive and you don’t get much for the light.

  8. Oh yum! Who needs a cupcake. I’m putting that on my finger!

  9. Ooh, I’ve totally been (almost) doing this exactly! I’m having so much fun making coconut cream puddings flavoured with jams, nutbutters, and molasses. I just eat ’em straight 😉

  10. I love the idea of adding fruit jam to coconut cream! I’m a big fan of coconut cream whipped toppings. I know that not all brands of coconut milk are the same in terms of fat content. I find brands with at least 20% fat is best. Thanks for the great recipe!

    • They are addictive to play around with aren’t they! If you have any brands in particular that your recommend Nicole, I’m all ears. Always on the lookout for more good stuff 🙂

  11. I’m with Diane…who needs the cupcake?! Thank you so much for this recipe Alisa, I’m going to make some to dollop on top of fresh berries! 😀

  12. This sounds ingenious and delicious! Definitely giving it a try over the Summer.

  13. You’ve created a dilemma for me. I use that thick creamy stuff at the top of the can in my morning coffee. A half a cup makes for 2 or 3 days of “dairy-free coco-lattes” for me, but your whipped topping sounds amazing. I rarely ever frost anything because I’m not fond of the high load of sugar or dairy that most frosting recipes call for. This is an awesome substitute. I’ll be playing with all this (and all those truffle recipes of yours). Thanks!

    • Glad I can cause a dilemma for you … I love shaking things up 🙂

  14. Oh now I know the rest of my day is going to be awesome since seeing this recipe. I need to seek out coconut cream later today. Fabulous!

  15. A strong contender for Penny’s birthday frosting, thanks for the recipe!

  16. This is a perfectly delicious topping for any cake! Love the jam & the coconut cream here, nice!

  17. I have to say I have never seen coconut milk at my 7-11 either. Oh well. I can find it every where else here so I will totally be making this. It would be such a perfect filling using strawberry jam for a strawberry shortcake for easter!! YUM!! Now my mind is going with all kinds of ideas. Or for the filling INSIDE the cupcake.

    • You people just don’t spend enough time perusing the shelves at your local quickie-marts! 🙂

      Ooh, filling, I like the way your mind thinks. Evil genius.

  18. I’m excited to find your blog. My daughter is allergic to dairy and I’m always looking for recipes to try out for her. I can’t wait to explore all of yours. I’ve been loving all of the coconut milk-based products in the stores lately!

  19. Mmmmmm…. I’m definitely going to have to try this one. I can think of so many amazing possibilities with it. Raspberry, blueberry, peach, apricot, strawberry… and it would probably work subbing some melted chocolate or cocoa powder for the jam… maybe. Sounds wonderful and is definitely, like you said, versatile.

    I’ve come to realize that powdered sugar does magical things in frostings…

    • mmm, cocoa powder. That would be magic. Melted chocolate would be a fun experiment. I think that might turn it into more of a frosting!

  20. Great recipe! Loved reading the comments too. I can tell that all of us have so many ideas zinging around in our heads now- we can barely concentrate enough to comment!

  21. I found you from your link on Cybele Pascal’s site and I’m so happy I did! This looks like such a decadent treat! My little boy can’t have commercial jams (and I haven’t yet ventures into making my own) but the chocolate option sounds perfect!

  22. I made this for a Victoria sponge-type cake on Saturday and it was amazing! Thank you so much 🙂

  23. What a great & neat idea to use coconut cream & then flavour it well with jam & coconut oil!! Why didn”t I ever think of that??

    You are a real genuis!! ooh yes! The topping looks irresistable!! MMMMMM,…!

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