Guilt-less Desserts & Treats for your Family

Cherry Whipped Cream (Dairy Free)

Cherry Whipped Cream

Sometimes you stumble upon good things by accident.

A new favourite restaurant that you just happened to go to as your ‘normal’ wasn’t open; a hilarious TV show that you only watched because the remote was too far way and you couldn’t be bothered leaving the couch; or a new favourite variety of cream that came about because a comedy of errors, a love for Whipped Coconut Cream that borders on dependence and a stubbornness that would rival that of a mule.

What ever the reason, accidental Cherry Whipped Cream is delicious. It can be eaten as a cream or mousse or used in this amazing Ripple Cake.

Cherry Whipped Cream (Dairy Free)

Prep Time20 mins
Cook Time15 mins
Total Time35 mins


  • 200 grams pitted Cherries I used frozen
  • 1 Tablespoons Maple Syrup
  • 1 Tablespoons Water
  • 1/2 teaspoon Vanilla Extract
  • 1 can Coconut Cream 400ml, can left in fridge overnight and the thick cream used; discarding the watery remains.
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Maple Syrup


  • Place the cherries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
  • Decrease the heat to medium low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
  • Use a masher or blender to break down cherries slightly if still chunky.Allow mixture to cool.
  • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
  • Turn the whisk off and add the cooled cherry mixture.
  • Whisk on medium until combined. Place the cream in the fridge and allow to thicken slightly before using.

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