Go Back

healthy whipped cream

Course Dessert
Prep Time 10 minutes
Total Time 1 day 10 minutes


  • food processor


  • 1 can full fat coconut milk (I used the Thai Kitchen brand)
  • 1 tbsp maple syrup


  • Chill the can of coconut milk in the fridge for 24-48 hours. I like to always keep a can in the fridge.
  • About ten minutes before you are ready to whip up your coconut cream, put the bowl you will be using in the freezer, so it is nice and chilled.
  • Be careful not to shake the can when removing it from the fridge (so the solid and the liquid contents remain separate). Open the top of the can, and there should be solid coconut cream on the top. Spoon the solid coconut cream out of the can into your chilled bowl. (Save the liquid portion in the can for smoothies!)
  • Add the maple syrup to the bowl,  and then use a hand mixer to mix the contents together. Mix until a smooth, fluffy whipped cream forms. I used my Kitchen Aid mixer, but a hand mixer will work just as good. You will need to mix it for a good 2-5 minutes.
  • Optional add-ins are vanilla and cinnamon, or more maple syrup if you like it EXTRA sweet.