Paleo Plan

Coconut Whipped Cream

Use this version of whipped cream on fresh sliced fruit or berries, or as a topping for another Paleo Plan dessert.

Makes about 1 cup.
Approximate cooking time: 10 minutes (plus at least 2 hours refrigeration)

Ingredients

  • 1 (403mL) can organic full fat coconut milk
  • 1/8 tsp vanilla extract (optional)
  • 1/8 tsp cinnamon or freshly grated nutmeg (optional)

Instructions

  1. Refrigerate can of coconut milk for at least 2 hours (best if refrigerated over night).
  2. Open the can and scoop out thickened coconut cream on top into a medium bowl. Drink the coconut water at the bottom, or save it for a smoothie.
  3. Add cinnamon and vanilla if desired, and whip coconut cream with a wire whisk until it begins to thicken.

This recipe inspired in part or in whole from here.


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14 Comments

  1. TRS

    Anyone tried this? How does it come out? After whipping the coconut milk, could you add honey, agave nectar, or maple syrup to give it a little more sweetness?

    I’m thinking I’ll try this for a whipped cream topping on the Paleo Pumpkin Pie this week…

  2. Erin

    Whipped coconut cream is sooo good. I add a splash of honey or pure maple syrup to mine and some vanilla, sometimes cinnamon also. This is amazing stuff! Use on top of a chcolate or coconut cream pie, in any desert, dip for berries, over pancakes, etc. We make banana crepes (2 eggs + 1 banana blended) and top with vanilla cinnamon vanilla cream and chopped strawberries. Heavenly stuff.

  3. Joe

    This truly is excellent. To the base recipe, I add a teaspoon (or two depending upon how sweet you want it) of erythritol. Sweetens it up in a natural and paleo-compliant way! Top some berries with this and a bit of shaved dark chocolate and you’re in business!!

  4. TmakSparkie

    I made the best thing ever with this recipe,
    One can coconut milk(cream and water)
    1/4 c unsweetened coco powder
    100% maple syrup to taste

    Whip up in mixer. So yummie!!!

  5. Brittney

    Mine didn’t whip up very well at all….it was very soupy. I only had the coconut milk in the fridge for four hours or so….maybe that was the issue. I used vanilla and 100% maple syrup. The taste was great…just soupy.

  6. lisa

    Is there a difference between the coconut milk in a half gallon and a can. I bought coconut milk in a half gallon and it didn’t come out good at all

    • Neely

      Lisa- yes, you definitely want to use the canned stuff for this recipe and most others calling for coconut milk. The other stuff is just watered down coconut milk with weird flavorings and thickeners in it.

  7. Val Stevens

    This didn’t work for me. My canned coconut milk didn’t seperate after refrigeration. I find that sometimes it seperates and sometime it doesn’t. It was very watery since the coconut water didn’t seperate.

  8. Haley

    You have to make sure not to shake up the cans and just scrape the thick cream off the top leaving the more watery stuff at the bottom. I have made it successfully many times but I just tried to sweeten it with coconut sugar and once I added it, it got all curdled! I had to throw it out. : ( I think I may have used stevia in the past. Next time I will try honey or maple syrup. Anything maple makes me very happy.

  9. Niki

    Absolutely loved this! It was my first time making a paleo brownies and I wanted something to cut through the dark chocolate taste. This whipped cream was perfect. I made the mistake of shaking the first can of coconut milk so it didn’t set up right in the fridge. I think this might be a problem for some of the people trying this recipe and it coming out with a liquidy consistency. If you leave a can (unshaken) in the fridge overnight it will separate into a solid and a liquid. You don’t get a lot out of each can but it was enough for what I needed! with a little bit of honey the taste was spot on with homemade whipped cream, personally I think it tasted better. The kids loved it, even my friends who are sometimes picky eaters loved it. The texture was just right too, the only thing is I wish it had a higher melting point. It doesn’t last long as a stiff whipped cream for a long time at room temperature but I’d definitely make it again.

  10. Amy MacKay

    Wondering if I can top my cupcakes the night before or if this is best done at the last minute?

  11. simplycilicia

    For those of you that are having problems with it being soupy…

    -Some cans are “lite” make sure that you get full fat.
    -Try all the brands that you can find. some just don’t whip up for some reason.
    -Don’t shake the can
    - My favorite brand is “Native Forest”. It is a bit pricier, but worth it in my opinion.

    Amy MacKay- I would think you could frost the night before and then put in the fridge. Try one out and see what happens, then you will know for next time :)

  12. joan magazzolo

    Should you stop eating at 8p.m.

  13. PAMELA

    ADD TO COCONUT CREAM SOME CAROB POWDER FOR SWEETENING AND CHOCO COLOUR, ALSO FREEZE AND IT BECOMES ICE-CREAM

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