Coconut Whipped Cream

This recipe is incredibly delicious and versatile, yet so simple to make!

I usually make this coconut whipped cream recipe to use for waffles, but it is really great for any desserts or drinks/smoothies you make as well.  I like that the whipped cream is not that sweet, as it has a great flavor that is not over powered by the sweetener.  If you would prefer to make it a little sweeter, you can always add more maple syrup or other sweetener before you whip the cream.

I found this great brand of coconut milk at my local Ralph’s (pictured below) that has no preservatives/additives in it.  A rare, but lucky find! I definitely recommend trying it.

Coconut Whipped Cream

  • Servings: 8-10
  • Difficulty: Easy
  • Print



      • 1 13.5 Ounce Canned Coconut Milk (chilled in the refrigerator overnight)
      • 1-1.5 tsp Sweetener (I used maple syrup, but honey, agave, or brown rice syrup would work as well)
      • 1/4 tsp Vanilla Extract


  1. Scoop thickened cream out of the top of the can of chilled coconut milk into the base used for an immersion blender.
  2. Pour maple syrup (or other sweetener) and vanilla extract into the coconut milk.
  3. Using the whisk attachment of the immersion blender, whip the coconut cream until it thickens and becomes the desired whip cream like texture.
  4. Use as a topping right away or store in refrigerator until you are ready to use.

Right after whisking the the coconut cream, the texture can be a bit liquid-like, depending on how cold the can of coconut milk was. Putting the whipped coconut cream in the refrigerator for a bit before using it will thicken/stiffen the whipped cream.

Tip: Keep a can of coconut milk in the refrigerator and replace it when I use it so I can make something like this at any time.


  1. Pingback: (Paleo) Breakfast at Wimbledon | Fit To Wander

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