Coconut Whipped Cream

Jo Zimny


For those of you who don't eat dairy, this is a nice substitute. You can add the cacao for a different type of whipped cream. If it's too stiff add a little of the reserved coconut milk from the can to thin it out.

★★★★★ 1 vote
40 Min


2 can(s)
full fat coconut milk
1 tsp
vanilla extract
1/4-1/2 c
agave syrup, icing sugar, xyla (or other sweetener)
1/2 c
cacao (optional)


1Chill the coconut milk in the cans for at least 2 days.
2Chill the bowl and beaters for an hour.
3Open the coconut milk cans and remove the white coconut milk solids from the can. Put the liquid in another container and keep for other things.
4On low speed whip up the thick white coconut milk solids for a minute and add the vanilla and sweetener to taste. If you do use Xyla, it might be good to grind it into a fine powder with a little arrowroot powder mixed in.
5Once the coconut milk solids are whipped, slowly add the cacao (if using) by using a spoon and stir in. Then blend the mixture with a whip on high for another minute.
6If you find this too thick, add a little of the watery coconut milk until it suits your needs.
7You can eliminate the cacao if you wish and make this a vanilla topping.

About Coconut Whipped Cream

Course/Dish: Other Desserts
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #coconut, #milk, #cacao