Coconut Whipped Cream

Total Time
5 mins
0 mins

I have been in search of a recipe for an alternative whipped topping for some time now. I don't want any chemicals or dairy in it. I came across this today from but changed a few things to suit my needs. This is creamy and light and absolutely delicious.

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  1. Put the can of coconut milk/cream in the fridge for at least 4 hours.
  2. I have found it works much better when you leave it for a few days. Also chill your bowl and whisk if you use these. They will definitely help with the whipping.
  3. Open the can and remove the coagulated cream from the top of the can. Save the rest for something else.
  4. Whip the coconut cream until thick and fluffy.
  5. Gently beat in the rest of the ingredients.
  6. Keep in the fridge.
  7. Use ASAP.
  8. For a stiffer topping whip in some soft vegetarian gelatin or powdered agar agar in equal amounts.
  9. Bon Appetit!