The Best Whipped Coffee Dalgona Dip with Fruit & Cookies
There’s a certain kind of magic in a recipe that feels both incredibly fancy and impossibly easy. You know the ones—they make you look like a kitchen wizard with minimal effort, much like our popular Easy Chocolate Lava Mug Cake. That’s exactly how I feel about this Whipped Coffee Dalgona Dip.
I first fell in love with dalgona coffee during that cozy, home-bound phase we all remember, whipping up fluffy clouds of it for my morning cup. But one lazy Saturday, staring at a bowl of strawberries and some graham crackers, I had a thought: What if this could be a dip? It reminded me of the simple joy I get from making a Creamy Blueberry Greek Frozen Yogurt—another effortless, no-fuss treat.
The result is this dreamy, mousse-like, coffee-infused delight. It’s the ultimate centerpiece for a quick breakfast spread or a last-minute snack that will impress everyone. It’s rich, sweet with a bold coffee kick, and so fun to eat. Let’s turn your favorite drink into a dippable treat!
Whipped Coffee Dalgona Dip with Fruit & Cookies
Course: SnacksCuisine: FusionDifficulty: Easy5
servings5
minutes95
kcal5
minutesI turned the viral dalgona coffee we all love into a fun, dippable treat! This whipped coffee dip is my new go-to for easy weekend breakfasts and spontaneous snack attacks. Just grab some fruit and cookies and dive in!
Ingredients
2 – tbsp – Instant Coffee (use regular, not decaf)
2 – tbsp – Granulated Sugar
2 – tbsp – Hot Water
1 – cup – Heavy Whipping Cream (cold)
1 – tsp – Vanilla Extract
For Serving – – – Sliced Strawberries, Banana Chunks, Biscotti, Graham Crackers, Pirouline Cookies
Directions
- In a medium mixing bowl, combine the instant coffee, sugar, and hot water.
- Using a hand mixer or a whisk, whip the coffee mixture on high speed for 2-4 minutes until it becomes thick, creamy, and forms soft peaks. It should have a light brown, whipped consistency.
- In a separate, clean bowl, pour in the cold heavy cream and vanilla extract.
- Whip the cream on high speed until medium-stiff peaks form.
- Gently fold the whipped coffee mixture into the whipped cream until just combined and no white streaks remain. Be careful not to over-mix and deflate the dip.
- Transfer the dip to a serving bowl and serve immediately with your favorite fruits, cookies, and biscuits for dipping.
Notes
- Chill Your Bowl: For the best whipped cream, pop your mixing bowl and beaters in the freezer for 10-15 minutes before you start. A cold bowl helps the cream whip up faster and hold its shape.
- The Right Coffee is Key: You must use regular instant coffee for this, not decaffeinated. Decaf doesn’t whip up properly and will result in a runny mixture.
- Don’t Over-Fold: When combining the coffee and cream, fold gently with a spatula. Over-mixing will knock out the air and make your dip less fluffy.
- Serve Immediately: This dip is best enjoyed right after it’s made. If you need to store it, keep it in an airtight container in the fridge for up to 24 hours, though it may soften a bit.
