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Coconut Whipped Cream

Coconut whipped cream is a healthier version of traditional whipping cream. It's delicous and so easy to make and you will love that it is vegan and paleo.

Course condiment, Dessert, dips, sauces
Cuisine American
Keyword healthy whipped cream, paleo whipped cream, vegan whipped cream
Prep Time 10 minutes
Cook Time 5 minutes
Servings 12
Calories 158 kcal


  • 2 cans coconut cream or full fat coconut milk

Optional Ingredients:

  • 1 tbsp honey, maple syrup or powdered sugar
  • 1 tsp vanilla extract


  1. The night before you are going to make your whipped cream put the cans of coconut milk or cream in the fridge.

  2. Before you make the whipped cream, place a metal bowl in the freezer for 10-30 minutes.

  3. Remove the cans of coconut cream from the fridge and remove the top, thick layer of coconut from the cans and place them in your cold bowl (leave the coconut water in the can).

  4. Using your hand mixer, blend the coconut cream until it forms thick peaks.

  5. Once the whipped cream is the texture you desire, add the sweetener and vanilla extract.

  6. Whip it a little more with your hand mixer, until the sweetener and vanilla extract are combined into the whipped cream.

  7. Serve and enjoy!

Recipe Notes

  1. Do not use light coconut milk to make this recipe - it won't turn out.
  2. Store this in the fridge for up to a week after making. 
Nutrition Facts
Coconut Whipped Cream
Amount Per Serving
Calories 158 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 14g88%
Sodium 10mg0%
Potassium 175mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin C 2mg2%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.