Coconut Whipped Cream


Coconut Whipped Cream


  • 1 can of coconut milk
  • 1 tbsp coconut sugar
  • A splash of vanilla extract
  • A small pinch of sea salt


Place a can of full-fat coconut milk in the refrigerator overnight. When you are ready to start the recipe, remove the can from the fridge and open. The coconut milk should have separated into two layers.

Carefully, scoop the hard white layer on the top into a mixing bowl. Set the other part aside for later use. Next, add the coconut sugar, vanilla extract, and a pinch of sea salt. Blend together in a standing mixer on medium-high until smooth and creamy. If you don’t use it all up, keep in the refrigerator (not sure how long it lasts as mine is usually gobbled up in 1-3 days).

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