Whipped Coconut Cream

Whipped Coconut Cream

Prep Time: 5 minutes
Course: Snacks
Servings: 0.5 cup


  • 1 can coconut milk, full fat (without guar gum* in the ingredients)
  • 1-2 tbsp maple syrup, to taste
  • 1 tsp vanilla extract

*guar gum emulsifies the cream and the water so that they don’t separate. You want them to separate.


  • Place the unopened can of coconut milk in the refrigerator for at least 4 hours or overnight. (It can also be helpful to put your mixing bowl and beater blade in too so everything is very cold.)
  • Once cooled, open the can of coconut milk and scoop out the thick part into the chilled bowl. (Save the liquid for a smoothie or curry.)
  • Beat the coconut milk with a beater until thick and fluffy.
  • In a separate bowl, mix together the remaining ingredients.
  • Gradually beat in maple syrup and vanilla, testing for flavor and consistency. Cover, and refrigerate until required.
  • Leftovers can be kept in the fridge for 1 week.


Recipe by InspireHealth
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