Whipped Coconut Cream


I’m way behind on the whipped coconut cream thing. I had it for the first time recently on top of an apple pie-ish dessert when my mom was visiting earlier this month and we went out for dinner. I’d seen it sweep the blogosphere over the last few years, but had never gotten it together to try it out. Oh my goodness, this stuff is delicious. And so easy to make. A perfect topping for pie or whatever else you can dream up to use as a vessel for eating whipped cream.

The Recipe

1 can full fat coconut milk (or coconut cream)

1-2 TBLS maple syrup or vegan powdered sugar

1 TSP vanilla extract

Chill the can of coconut milk in the fridge for at least 2-3 hours (overnight is great). Place a metal mixing bowl in the freezer ahead of time (at least 20-30 minutes). Open the can of coconut milk and scoop out just the solid white coconut cream from the top. You can save the clear liquid for later and use in something else. Add the coconut cream, sweetener and vanilla to the chilled mixing bowl and beat with electric beaters on high, moving the beaters around the bowl evenly until the mixture is light and fluffy like whipped cream.

Serve on top of pie, vegan ice cream sundaes, fresh cut fruit, or simply enjoy it with a spoon!

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  1. I tried doing this with just a whisk and it doesn’t work as well. I really wanna get it all nice and whippy but we don’t have electric beaters. This looks so yummy and I could totally see myself putting it on EVERY THING!

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