Easy Coconut Whipped Cream

Easy Coconut Whipped Cream

Prep Time: 10 mins

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 kissed with vanilla extract, lightly sweet and ultra creamy.  I love a dollop of this whipped topping on pretty much anything.  It also makes a wonderful alternative to buttercream frosting if you prefer something lighter (it’s amazing on the lemon bundt cakes!). It pipes well and sets up firm after a few hours in the fridge.  It will soften at room temperature so it must be kept cold.

Coconut Whipped Cream 


1 can coconut cream (I’ve had the best luck with organic Sprouts Brand)-chilled in fridge overnight so liquid and cream parts separate and cream is easy to remove

⅓ cup Powdered Sugar Swap

1 teaspoon vanilla extract

1 pinch fine sea salt

Optional 1-2 Tablespoons coconut water (only if you want thinner consistency)

Coconut Whipped Cream 


Open the can of chilled coconut cream and scoop off the firm, fatty, white portion into a medium sized bowl.  Reserve the fluid for smoothies later or add 1-2 Tablespoons to the whipped cream for a thinner consistency. Add Powdered Sugar Swap, vanilla and salt.  Use a hand mixer on high speed to whip the mixture until stiff peaks are formed, this takes about 5 minutes.  Use your fresh whipped cream immediately or load your piping bag and transfer to the fridge for a few hours to firm up before decorating.  Store covered in the fridge for up to a week. 


Coconut Whipped Cream

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