Bourbon Vanilla Bean Coconut Whipped Cream

Bourbon Vanilla Bean Coconut Whipped Cream

Prep: 10 minutes
Serves 8 (makes about 2 cups)

This whipped topping only takes 10 minutes to make, will impress your foodie friends and elevates every dessert to professional quality. It’s lightly sweet, ultra thick and creamy, beautifully speckled with fresh vanilla bean and perfectly balanced with a hint of oaky bourbon.

Coconut Whipped Cream Comparison Chart

Bourbon Vanilla Bean Coconut Whipped Cream

1 can coconut cream (I use organic Sprouts Brand) chilled in fridge overnight so liquid and cream parts separate and are easy to remove
1/3 cup Powdered Sugar Swap
1 vanilla bean pod
1 pinch sea salt
1-2 tablespoons good quality Bourbon Whiskey (use equal parts coconut water if you don’t have or want the Bourbon)



Open the can of chilled coconut cream and scoop off only the firm, fatty, white top portion into a medium sized bowl.  Reserve the fluid for smoothies later.  Slice the vanilla bean pod length-wise, scrape out the inner flesh and add to the coconut cream.  Add remaining ingredients and use a hand mixer on high speed to whip the mixture until stiff peaks are formed, this takes about 5 minutes.  Store covered in the fridge for up to a week.

Coconut Whipped Cream Nutrition Label

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