Coconut Whipped Cream

  • 15 oz can full fat coconut milk (without an emulsifier as an ingredient. I find Thai Kitchen Organic, and Trader Joe’s Coconut Cream work wonderfully)
  • 1/2-1 tsp pure vanilla extract
  • 2 tsp maple syrup, or other sweetener (optional)


  1. Chill can of coconut milk overnight in the refrigerator.
  2. The next day, pour off the liquid still in the can and scoop the thick coconut cream into a chilled bowl.
  3. Whip the chilled coconut cream on high with an electric mixer until light and fluffy, about 1-2 minutes.
  4. Add the vanilla and sugar if using and continue to whip for another 30 seconds or so.
  5. Scoop generously into coffee, eat with a spoon, or use in your favorite recipe.

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Hey, my name is Adrianne, but I like to call myself the Happy Food Ninja! I am excited to share my love of food and cooking with you. My goal is to introduce you to easy ways to make delicious food, no matter what diet you subscribe to.

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