Coconut Cream Topping with Orange Essence

Posted by on Jun 4, 2014 in Desserts, Sauces | 0 comments

… A Smooth, Refreshing Whipped Topping!

Gluten-free Dairy-free Coconut Cream Whipped Topping with Orange Essence

This is a very cool, refreshing whipped-cream-style topping. It is not overly sweet, has an orange essence, and brightens fruit or vegetable-based desserts quite nicely. As a whipped topping, it dollops well, but don’t press it into duty for frosting a cake. It doesn’t have enough depth or stability for such a task. It will play the relaxed mode perfectly though. I like to add a dollop to my favorite carrot cake. For a light cream over your berry cobbler or pie (simply omit the orange essence, or substitute with almond or vanilla extract, if desired), this would spoon perfectly – and melt lusciously – into warmed servings. And the orange zest makes the fresh, bright flavor the perfect complement to pumpkin pie.


Gluten-free, Dairy-free Coconut Cream Topping with Orange Essence


No Fish BugNo Shellfish BugNo Peanut BugNo Soy BugNo_egg_tag_image_0No Dairy BugNo Gluten BugPrep time: 5 minutes

Cooking time: none

Chilling time: 30 minutes or more

Makes about half-cup of topping



1 14.5 ounce can CHILLED coconut milk – I use Thai Kitchen

4-6 teaspoons pure maple syrup

1 teaspoon orange juice

1 teaspoon orange zest

1/8 teaspoon pure orange oil* – I use Young Living Citrus Fresh Essential Oil (can be found at most natural foods stores too)

1 teaspoon vegan or dairy-free margarine – I use Earth Balance Natural Buttery Spread – soy free tub



Turn chilled can of coconut milk upside down. Open and pour out coconut milk/water. Reserve for another recipe.

Scrape remaining chilled coconut cream (solid white portion) from can into a high-sided container wide enough to fit a whisking attachment on a hand mixer.

Add maple syrup, orange juice and zest, orange oil, and margarine to coconut cream. Mix with hand mixer on high until smooth and creamy, 3-5 minutes.

Chill topping in container with lid, or covered with plastic wrap, for at least 30 minutes in fridge.

Pipe or dollop cream onto individual servings of carrot cake (I wouldn’t recommend topping the entire cake).

Serve immediately or chill topped, individual pieces in fridge until ready to serve – no more than 30 minutes.

*If you don’t have citrus or orange oil, pure orange extract should work just fine too. You’ll have to experiment with the amount, starting with 1/8 teaspoon. I think the pure oil has a cleaner, truer flavor however.

Safe food is a journey … Thrive!™


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