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Coconut Whipped Cream

  • Author: Ingrid DeHart -
  • Total Time: 5 mins
  • Yield: 4-6 1x




  1. Place the can of coconut milk in the refrigerator overnight or at least 8 hours before making the whipped cream
  2. Chill a metal bowl and whisk or beaters in the freezer for 15 minutes
  3. Take the coconut milk out of the refrigerator and remove the lid. Be sure not to shake or tip the can to encourage separation of the cream and liquid.
  4. Gently scoop out the coconut cream, placing it in the chilled bowl.
  5. Save the remaining liquid in the refrigerator for a smoothie.
  6. Using an electric hand mixer or whisk, whip the coconut cream until light and fluffy.
  7. Whip in the maple syrup and vanilla extract.
  8. Use right away or store in a glass jar in the refrigerator for up to 3 days
  9. Bring it back to room temperature when using again


Chill coconut milk in the refrigerator overnight or for at least 8 hours.

  • Prep Time: 5 mins
  • Category: Dessert
  • Cuisine: Paleo, Vegan