Dairy Free Clotted Cream

Ingredients

• 1 to 2 tablespoonsicing sugar
• 3 tablespoonslactose-free or dairy-free cream cheese
• 4 tablespoonscoconut cream, scooped from the top of a chilled can of coconut milk (not coconut cream)

Instructions

1. 1

   Beat the base

   Beat 1 tablespoon of icing sugar with the cream cheese by hand or with a hand mixer until smooth. If you like, beat in up to 1 tablespoon more sugar to taste.

2. 2

   Add coconut cream

   Beat in the coconut cream until the mixture is smooth.

3. 3

   Chill until firm

   Refrigerate for 2 hours or overnight.

What is dairy-free clotted cream?

Clotted cream is a traditional British accompaniment to scones, but this recipe is a quick, plant-based or lactose-free alternative rather than the original slowly heated cream. It combines coconut cream with cream cheese to make a rich, spoonable topping.

The cream cheese gives the mixture body, while coconut cream brings richness. A brief chill lets the texture settle before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 2g protein, 3g carbs, 10g fat.

Most of the energy and fat come from the coconut cream and cream cheese, while the icing sugar supplies most of the carbohydrates. Cream cheese contributes a little protein; serve a modest spoonful with a scone and fruit for a more balanced plate.

Choose the cream cheese

Dairy-free or lactose-free: either works here, depending on what you need. Use a plain cream cheese so its flavour does not compete with the coconut.

Scoop the coconut cream

Chilled can: use coconut cream that has separated and set at the top of a can of coconut milk. The recipe specifies coconut milk, not a can labelled coconut cream.

Keep the watery liquid behind; adding it can make the topping looser. Scoop gently so you collect the thick portion.

Beat to a smooth texture

Cream cheese first: beat it with the initial tablespoon of icing sugar until no lumps remain. Add the optional extra sugar gradually and taste as you go.

Coconut cream next: beat it in just until evenly combined. Stop when the mixture looks smooth rather than continuing unnecessarily.

Allow time to chill

The active preparation takes only a few minutes, but the topping needs 2 hours in the fridge, or it can be left overnight. Make it ahead when planning to serve it with scones.

Serve with scones

Scones are the classic pairing for this rich, lightly sweet topping. Serve it chilled alongside jam, or add a spoonful to fruit for a simple dessert.

Recipe notes & tips

• Chill the can of coconut milk thoroughly so the thick cream is easier to separate.
• Use only the firm coconut cream from the top of the can.
• Start with 1 tablespoon of icing sugar, then add more only if you want a sweeter topping.
• Beat the cream cheese smooth before adding the coconut cream.
• Chill the finished mixture for the full 2 hours if you want it firmer for serving.

Variations

• Lactose-free: use lactose-free cream cheese for a version that still contains dairy.
• Fully dairy-free: choose a plain dairy-free cream cheese.
• Less sweet: leave out the optional extra tablespoon of icing sugar.
• Vanilla note: beat a little vanilla extract into the mixture for a different flavour.
• Citrus twist: add a little finely grated lemon zest for a fresh contrast.

Common mistakes to avoid

• Using the watery coconut milk: it can loosen the topping; scoop only the thick cream from the top.
• Using an unchilled can: the cream may not have separated well; chill the can before opening.
• Adding all the sugar at once: sweetness is harder to adjust; begin with 1 tablespoon and taste.
• Adding coconut cream to lumpy cheese: the finished mixture may stay uneven; beat the cream cheese smooth first.
• Skipping the chill: the topping may be softer; refrigerate it for 2 hours or overnight.

How to store

Keep the topping covered in the fridge and use within 2 days. Stir briefly if it separates slightly; do not heat it, as it is intended to be served chilled.

Frequently asked questions