Coconut Whipped Cream

posted in: Sweet Treats | 4

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I’ll never forget the first time I made whipped cream from coconut milk, I was so amazed! It was light, fluffy, and perfect! I absolutely love dipping fresh berries into this whipped cream, although the possibilities are endless. It’s incredibly easy to make and I always keep a can of full-fat coconut milk in the fridge just in case. Enjoy!

Ingredients –

  • 1 – 13.5 oz. can full fat coconut milk, refrigerated overnight
  • ½ tsp vanilla extract

Directions –

1. Scoop out the coconut fat (cream) from the top of the can. You can save the water at the bottom of the can to use in recipes, drink, or give it to your dogs as a treat, like I do!

2. Add the vanilla to the coconut cream.

3. Using a hand-held or stand mixer, whip the coconut cream and vanilla on high speed, until it’s light and fluffy. Eat up!

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4 Responses

  1. […] creative with these and make them your own! I especially love these with sliced strawberries, & coconut whipped cream. SO good! Happy […]

  2. […] pumpkin pie pudding is amazing as is, or topped with my Salted Caramel Coconut Chips & some Coconut Whipped Cream on top! […]

  3. Bethany Shantz
    | Reply

    How much coconut fat (cream) is supposed to be at the top? I must have done something wrong because mine did not work AT ALL (and I used to own a cupcake shop so to not be able to get this to whip was terribly depressing!)

    • livinglovingpaleo
      | Reply

      Hi Bethany, I’m so sorry to hear this didn’t work for you! The cream from the top (using full fat coconut milk) is about half the can (you want to be sure none of the water at the bottom is added). Also, maybe double check the ingredients in the coconut milk to be sure no funky ingredients are in it? Guar gum is totally fine though, and I’ve actually found that when it’s in the coconut milk, it makes a better whipped cream. Hope that helps!

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