Coconut Whipped Cream

Coconut Whipped Cream

3 ingredients
84 calories
0 min cook time


3 total
1 can (14 ounces) full-fat coconut milk, refrigerated overnight
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar (or ¼ cup powdered sugar)


Prep: 5
Cook: 0
Wait: 10
Serving: 10
Step 1
Freeze medium mixer bowl and beaters for 10 minutes.
Waiting: 10 min
Step 2
Remove chilled coconut milk from refrigerator without shaking or tipping can. Carefully spoon out solid, waxy layer that has formed and place in chilled mixer bowl. (Save liquid for other use, such as smoothies.) Beat coconut cream with hand mixer on medium-high speed for 2 to 4 minutes or until light and fluffy. Add sugar and vanilla extract; beat for an additional 1 to 2 minutes.
Preparation: 5 min
Step 3
Serve immediately or transfer to airtight container and refrigerate until ready to serve. If cream becomes too firm it can be re-whipped.
Presentation: 1 min

Nutrition Information

84 calories per serving
Serving size: 10
8.47g fat
2.43g carbs
0.80g protein
% DV*
Total Fat 8g
Saturated Fat 8g
Cholesterol 0mg
Sodium 5mg
Carbohydrates 2g
Dietary Fiber 0g
Sugars 0g
Protein 1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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