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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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings, about 2 Tbsp. each
Calories 107 kcal
Author Kirsten Morningstar
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1
cup
unsweetened coconut cream
refrigerated overnight
-
Chilled mixing bowl and beaters
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1
Tbsp.
raw honey
or pure maple syrup
-
1
pinch
sea salt or Himalayan salt
-
½
tsp.
pure vanilla extract
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Carefully place only hard coconut cream in chilled mixing bowl. Discard liquid (or save for future use).
-
Add honey, salt, and extract; beat with a mixer (or whisk) until stiff peaks form.
- 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.