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


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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)

How to Make Coconut Whipped Cream


  • 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.
  • 8Enjoy!

Printable Recipe Card

About Coconut Whipped Cream

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

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