This light and fluffy dairy free fruit dip is made by whipping up flavored, sweetened coconut cream. It’s a great dip for people on special diets, such as dairy free, gluten free, and vegan.
It’s Recipe Redux time again! This month’s challenge is to create a recipe using ingredients that are new to us. I whipped up this dairy free fruit dip using coconut milk. Now you may be thinking, wait, you’ve never worked with coconut milk? Well, yes. I have worked with coconut milk. In fact, I love it! It’s the technique that’s new to me.
In dairy free and vegan communities, it’s pretty common practice to create a whipped cream alternative using coconut milk.
When you put a can of full-fat coconut milk in the refrigerator for several hours, the coconut cream (the fat) will rise to the top of the can and harden. The liquid will settle at the bottom of the can. That cold coconut creme at the top can be whipped with an electric mixer until it’s light and fluffy, resembling whipped cream.
It’s such a cool concept! I’ve wanted to try it for years. But, I’m not personally dairy free or vegan, so it’s one of those things that just kept getting pushed down on my list of things to do.
Over the past few months, I’ve received a few messages on Pinterest from people who were searching for vegan fruit dips, and my recipe for Chocolate Almond Butter Fruit Dip came up. Now, that recipe is not vegan. The base of that recipe is Greek yogurt and it’s sweetened with honey, neither are vegan products. I can’t figure out why that recipe would pop up under a search for vegan fruit dips. But, it got me thinking. Clearly, people are searching for vegan fruit dips.
If you’re vegan or dairy free, fruit dips can be a little tricky. Most fruit dips have some combination of sweetened whipped cream and cream cheese. It’s a great combination. It creates a light and fluffy dip that’s sweet and slightly tangy from the cream cheese.
I set out to create this dairy free version of fruit dip with that traditional taste in mind. The coconut cream is whipped until it’s light and fluffy. Lemon juice and zest give it a little tang, reminiscent of cream cheese. It’s sweetened with powdered sugar, and flavored with a touch of vanilla.
- 1 (14 oz.) can unsweetened full-fat coconut milk*
- 3 tbsp. powdered sugar**
- 2 tsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
- Optional: fresh fruit for dipping strawberries, blackberries, apple slices, etc.
- Place the can of coconut milk in the refrigerator for a minimum of 4 hours. Open the can. The coconut cream will have hardened at the top of the can and the liquid will be at the bottom. Use a spoon to scoop 1/2 cup of the hardened coconut cream off the top of the can. Try not to get any of the liquid from the bottom of the can.
- Add the cold coconut cream to a large bowl. Use an electric mixer on medium speed to beat the coconut cream until fluffy (about 3-4 minutes).
- Add the powdered sugar, lemon juice, lemon zest, and vanilla. Mix until well combined (about 1 minute).
- Spoon into a serving bowl and serve immediately with fresh fruit.
- Store covered in the refrigerator. Once refrigerated, the dip will harden a little and may need to be rewhipped before serving.
*This is the canned coconut milk that you would find in the Asian section of your grocery store, not the boxes or jugs that you would find near the almond milk and soy milk.
**Many companies produce vegan powdered sugar, please read labels and visit manufacturer websites to be sure.
Check out these creative recipes from other Recipe Redux bloggers.