Whipped Coconut Cream

Prep Time

10 minutes

Prep Notes

* Coconut milk must be refrigerated overnight.


10 servings


I can of FULL-FAT coconut milk - Put in the refrigerator overnight*
1-2 tablespoon raw coconut sugar
1 teaspoon vanilla powder

*Thai Kitchen Brand and Native Forest are my favorite brands.


* Place a stainless steel bowl in the freezer for at least one hour before you whip up this magical goodness.

Open the can of coconut milk and separate the solid coconut fat from the milk. Save the milk for smoothies. Combine all of the ingredients in a stainless steel bowl. {I use my stand mixer, but a hand mixer will work great too}.

Mix on high for about two minutes. Look for the same consistency when you do dairy whipped cream. Double check the taste to your liking. The cream is best served immediately. The cream will stiffen up in the fridge, so give it a good whip before serving.
Coconut milk must be refrigerated overnight in order to separate the coconut fat from the milk. Reserve the milk to use in smoothies.

Oh la la! Get ready for a treat and prepare to have your socks rocked!