Coconut Whipped Cream
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Coconut Whipped Cream

Submitted by: Amy Evans

Prep Time: 2 Minutes

Cook Time: 0 Seconds

Servings: 10

Healthier substitute for Cool-Whip and whipped cream!


    14 fl oz. canned coconut milk

    1 dsh. stevia

    1 tsp. vanilla extract

    1 dsh. cinnamon


Place can of unsweetened, full-fat coconut milk upside down in refrigerator, preferably overnight (I always keep a can in my fridge).

Scoop just the solid cream portion into a medium size bowl (I usually get half a can's worth of solid cream before reaching the liquid milk), being careful not to scoop out any of the liquefied milk. (Save the liquid for a smoothie.) Add stevia, vanilla, and cinnamon to the bowl. Whisk until smooth.

Store in an air tight container in the refrigerator. Add to strawberry shortcakes, brownies, etc. Enjoy!