Whipped Coconut Cream

Whipped Coconut Cream

Makes 1 1/3 cups, enough for 6 servings

This is a terrific alternative to dairy whipped cream as a garnish for fruit or desserts. A touch of sugar gives it a nice sweetness, but you can omit that if you like; leave out the vanilla as well, and you'll have a wonderful savory garnish for chilled soups.

  • 1 (15-ounce) can full-fat coconut milk, unshaken
  • 1 tablespoon confectioner's sugar
  • 1 teaspoon vanilla extract
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Place the can of coconut milk in the refrigerator until chilled, at least 4 hours. Open the can and spoon the thick layer of coconut cream off with a spoon, leaving the watery liquid behind (you can save it for use in smoothies, soups or almost anywhere you'd use reduced-fat coconut milk).

Place the coconut cream in the bowl of an electric mixer and beat until light and airy, about 3 minutes. Beat in sugar and vanilla. Serve immediately, or refrigerate up to 3 days.

Nutritional Info: 
Per Serving:Serving size: about 1/4 cup, 150 calories (140 from fat), 15g total fat, 13g saturated fat, 0mg cholesterol, 10mg sodium, 3g carbohydrate (1g dietary fiber, 1g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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