Coconut whipped cream (All natural)

Yum, yum, yum. I love whipped cream so much! It’s great on fruit, ice cream, cakes, cupcakes and pretty much anything! This is a light healthy whipped cream that is all natural and you know what’s going in it. I love to put this kinda whipped cream on top of a chocolate cake to balance out the sweetness, it is great also with angel food cake and fruit. This is so much fun to make and REALLY easy as well. You can make this as a dip for a party with fruit as dippers, talk about yum! Here is the recipe! photos from

Coconut Whipped Cream

(Makes 2 cups)


  • Two 8 ounce cans coconut milk
  • 1/4 cup organic powdered sugar


1. Store cans of high-fat coconut milk in the fridge at least 8 hours before use. Once chilled, open the cans, making sure not to tilt them over. Remove the lid and scrape the top later of the cocnut fat from the milk layer. Place the coconut fat into a stand mixer or use a fork/wisk. Beat on low speed for 20 seconds, gradually add the powdered sugar and whip together quickly for 15 seconds. The mixture will be lumpy

2. Place in the fridge to firm for 1 hour, whip with a large whisk until the lumps are removed. Serve right away. (Last in fridge for about a week, or longer if you freeze some.)


One thought on “Coconut whipped cream (All natural)

  1. Pingback: ~Blueberry Cake with Coconut Cream Cheese Frosting Recipe~ « Pranee's Thai Kitchen

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