Peaches & Coconut Whipped Cream

Andy Anderson !


This is an excellent topping; especially for those who do not do dairy, or just want a really yummy sauce. It looks like whipped cream, but the flavor is deeper and richer with infused tastes of coconut, honey, and vanilla.

So, you ready… Let’s get into the kitchen.

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8 Hr
No-Cook or Other



1 can(s)
(14 ounces) organic, full fat, coconut milk, leave the can in the refrigerator overnight
2 tsp
fresh clover honey
1 tsp
vanilla extract
1 dash(es)
cinnamon, or to taste
2 medium
ripe peaches, pitted and sliced


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2Gather your ingredients.

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3Chef’s Note: I apologize for the lack of step-by-step photos. I was making this dish for a lady’s group Sunday brunch. But it came out so good that I felt I just had to post it… I did manage to get a good final shot.

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4Chef’s Note: Why leave the can of coconut milk in the fridge overnight? The next day when you open the can, you will have two things:
1). A bunch of thick coconut cream.
2). A bunch of coconut water.
If you don’t refrigerate the can, this recipe will not work.

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5Open the can, and place the thickened cream in a bowl, you should have about a cup of thick coconut cream.

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6Add the honey, vanilla, and cinnamon.

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7Use an electric beater, and beat the cream until stiff peaks begin to form.

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8Keep refrigerated until ready to use.

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9Chef’s Note: This is not something that you want to use on anything hot… like fried bananas because it will melt almost as fast as you add it.

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11Serve with the sliced fruit, or your personal favorite. In addition, try it on some ice cream. So yummy. Enjoy.

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12Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American