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Coconut Whipped Cream

  • RECIPE MAKES: 12 servings
  • PREP TIME: 5 minutes

1 Chill a large mixing bowl for 10 minutes before whipping the coconut milk.

2 Remove coconut milk from the refrigerator; scrape out the thickened cream leaving the liquid behind.

3 Place hardened cream in the chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.

4 Add powdered sugar and vanilla, mixing until creamy.

5 Use immediately or refrigerate — the whipped cream will set in the refrigerator


Calories 60 | Protein 0.4 g | Phenylalanine 15 mg

  • 14-ounce can coconut milk, unsweetened, chilled overnight
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract