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Whipped Coconut Cream


  • 1 can full-fat coconut milk, refrigerated overnight (It's important that the coconut milk is full fat)
  • 1-2 tbsp powdered cane sugar
  • ½ tsp pure vanilla extract


  • Place can in the fridge overnight. (It's crucial to chill the coconut cream until it’s very firm)
  • Just before you make the whipped cream, place a mixing bowl in the freezer for 10-15 minutes.
  • Remove the chilled can from the fridge and FLIP it upside down. Open the can. (You won't be using the liquid that's on top)
  • Pour the coconut liquid into another bowl. Don’t throw it away – you can also use it in smoothies, baking, or cooking. You'll be left with the hardened coconut cream
  • Scoop the coconut cream into your chilled bowl.
  • Whip the cream. Grab a hand mixer (alternatively, you can do this in a stand mixer – just chill the bowl first) and whip the cream until fluffy.
  • Add in a touch of sweetener and vanilla extract and whip it again
  • The whipped coconut cream can easily be stored in the fridge for at least a week or two. It'll firm up a bit more in the fridge, though simply scoop it into a bowl and re-whip it when you need it