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.
Course: Dessert, Snack
Keyword: coconut cream fruit dip, dairy free fruit dip
Author: Amanda Finks
1(14 oz.) canunsweetened full-fat coconut milk*
Optional: fresh fruit for dippingstrawberries, 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.