Divine Coconut Whipped Cream

30 May

IMG_8347s labeled


  • 1 can full fat coconut milk, chilled!
  • 2-3 teaspoons coconut sugar
  • 1/4 teaspoon vanilla extract


  1. Chill your coconut milk and a medium sized mixing bowl overnight (this helps the cream separate).
  2. Your coconut cream will have risen to the top; scoop that out and into your chilled mixing bowl.  Add in your coconut sugar & vanilla extract.  Using your hand mixer, whip it up until it becomes fluffy.  If you’re not using it right away, place in a sealed container and refrigerate for one week (if it lasts that long!).  Whip it again once you are ready to use.  IMG_8346s
  3. Enjoy eating whole!IMG_8347s

Pairs deliciously with my Coconut Cream Pie or my Chocolate Coconut Cream Pie!

coconut cream pie title

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One Response to “Divine Coconut Whipped Cream”


  1. Chocolate Coconut Cream Pie in a Chocolate Cookie Crust, Whipped Cream, Strawberry Sauce | Eating Whole - May 30, 2014

    […] 1 batch of my Divine Coconut Whipped Cream […]

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