Day 362 – Coconut Whipped Cream


I’m not a huge coconut fan, but I do love coconut milk. Coconut rice is probably my favorite type of rice, so I keep coconut milk in the house just for that. I decided to give this whipped cream a try. If it was good, I knew it would be a great replacement for the fake Cool Whip stuff!


one can coconut milk (don’t use the lite stuff)
vanilla extract


1. Put the can of coconut milk in the fridge for a few hours. Overnight is best.

2. Make sure that you scoop out all the thickened coconut cream on top. Leave the water in the can. Don’t discard the water, use it to drink or in a shake later.

3. After scooping out all the cream, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. I added just a touch of vanilla and cinnamon, so just keep tasting it to see how much you would like.

4. Store your unused portion in an air-tight container in the refrigerator. It should last for a few days.

I think I might have left my can in the fridge for a tad too long. It was pretty dry and crumbly when I scooped it out. I think it was in there for a good 24 hours, so I wouldn’t suggest waiting that long. Mine doesn’t look too much like whipped cream. It’s very crumbly, but it still tastes good. I enjoyed some with strawberries and blueberries and it was quite nice. The original post also suggests using it in coffee. I may have to try it in my decaf tomorrow! It’s no Cool Whip replacement, but it’s a nice change.

Nutty Kitchen


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5 Comments… Share your views

  1. such good stuff-thanks for posting!

  2. When I had to give up dairy while nursing my son, I tried this pin. It was too rich for my tastes as a dessert or dessert topping, but I really liked it spread on top of my toast, like butter. Also, did you use full-fat coconut milk? I think that’s what makes it so creamy, so if you used lowfat coconut milk maybe that’s why it was crumbly?

  3. I love your blog. I’m making your quinoa cookies right now – thank you for the recipe! If you want to put coconut milk or cream in your coffee without it curdling, and if you can tolerate eggs (sadly, I seem to be allergic, but until I discovered that, I loved this creamer), just put the thick part of the coconut milk or cream into a bowl with melted coconut oil and an egg and use an electric mixer (you can also do this in a blender) to mix them all together. If you use just coconut milk or cream alone, it will curdle (or at least it will look like curdled cream), but it tastes fine.

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