Coconut Whipped Cream

This is a rich, high fat alternative to dairy whipped cream. It should be used very sparingly due to the high saturated fat content in coconut. 


  1. 1 can coconut milk, chilled in the refrigerator overnight

  2. 1 Tblsp. Pure maple syrup

  3. ½ tsp. vanilla

  4. Pinch of salt


  1. Open the can of chilled coconut milk and remove the solid part to a small mixing bowl (there will be coconut liquid left in the can which can be used in smoothies or in hot cereal).

  2. Add all the other ingredients and beat on high for 2 minutes.

  3. Serving size is 1 teaspoon.

Printable version

You may also like