Coconut Whipped Cream

I honestly prefer coconut whipped cream over traditional. It's light and fluffy and doesn't make you feel the need to unbutton your pants after several slices of pumpkin pie. I'll even add this to my smoothies to make them thicker and creamier!

Serves 6 Total time: 2 minutes Author: Makenna Langford

  • 1 can full-fat coconut milk (SEE NOTE)
  • 1 tsp vanilla extract
  • sugar or stevia, to taste (optional)
  1. Combine all ingredients in blender or food processor and blend until smooth. Serve immediately.
Do not get light coconut milk, you want to extract the cream from the full-fat coconut milk. Be sure to let the can of coconut milk sit in the refrigerator for a while so the cream separates. When you open the can, you should be able to scoop out the cream from the top, just make sure you don't get the opaque liquid at the bottom in there. Save this for later for bringing your coconut whipped cream back to life later if you put it in the refrigerator for later.

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