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Coconut Whipped Cream

Coconut Whipped Cream

Fluffy coconut whipped cream really does taste like the real thing, minus the dairy. Use it to top your healthy holiday treats and smoothies.

Course Dessert
Cuisine American
Keyword coconut whipped cream
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings, about 2 Tbsp. each
Calories 107 kcal
Author Kirsten Morningstar

Ingredients

  • 1 cup unsweetened coconut cream refrigerated overnight
  • Chilled mixing bowl and beaters
  • 1 Tbsp. raw honey or pure maple syrup
  • 1 pinch sea salt or Himalayan salt
  • ½ tsp. pure vanilla extract

Instructions

  1. Carefully place only hard coconut cream in chilled mixing bowl. Discard liquid (or save for future use).
  2. Add honey, salt, and extract; beat with a mixer (or whisk) until stiff peaks form.

Recipe Notes

  • Make sure you are using pure, unsweetened coconut cream.
  • Coconut cream needs to be really cold to make this recipe work. It’s also good to refrigerate the bowl and beaters for an hour before using.
  • You can use leftover coconut cream liquid in smoothies
  • You can make this vegan by substituting maple syrup for honey.

The Nutrition Facts box below provides estimated nutritional information for this recipe.