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Coconut Whipped Cream


This recipe came about when I was off of dairy for a while. I longed for my Momma's amazing fresh whipped cream. I found the best alternative. Still creamy and sweet. And goes perfect with puddings, cakes, and even dandelion coffee.


4 small cans (5.4 fl.oz.) coconut cream

1 tsp vanilla extract

A pinch of salt (Himalayan or sea salt)

Fresh lemon juice if desired

1 to 2 tsp (or to taste) maple syrup or honey


Put all ingredients in a stand mixer and blend until consistency is smooth and creamy.

Do not overbeat.

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