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Simple to make and with a deliciously rich flavor -- once you taste coconut whip you'll never go back. Coconut whip cream has slightly fewer calories than full fat cream, but with the added anti-inflammatory benefits of coconut. Not too mention this dairy-free swap is much better for digestion and adds a unique flavor twist to an otherwise expected dish.

Tips for success:

- I have had the best luck with the brand Native Forest. WholeFood brand is ok too (Image Below) 

- While overnight chilling brings the best results, if you are short on time you could use the freezer for 30 minutes 

- Experiment with added flavors! I love almond or cardamom extract or added orange zest 


2 cans of FULL FAT coconut milk, chilled overnight 

2 Tbs of honey or maple syrup

1 Tsp of vanilla extract


Begin by opening your chilled coconut milk cans and scooping out just the solid coconut cream layer that has solidified at the top of the can into a mixing bowl. Pour the leftover liquid into a container and save for another use (I add it to smoothies!)

Now add the maple syrup or honey, and the vanilla into your mixing bowl. Turn on your mixer and beat on high for ten minutes (until the whipped cream is fluffy and you can make peaks.)

**I have done this by hand with a whisk -- its possible, but be prepared to call for back up. It takes much longer than normal whipped cream. 

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