How To Make Coconut Whipped Cream

5 from 1 vote

How to make coconut whipped cream from coconut milk. Paired with organic blackberries, this is a quick, delicious, and incredibly nutritious dairy free dessert.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 35kcal

Author Barbara Bianchi

Ingredients

Package of blackberries
1 can of Native Forest coconut milk
1 packet of Stevia or 2 tablespoons raw honey if you prefer

Instructions

Refrigerate the can of coconut milk overnight. Chill a bowl and the beaters of your hand mixer as well.
1 can of Native Forest coconut milk
When you are ready to make the whipped cream, be careful not to shake the can. Spoon the solid coconut fat at the top of the can into the cold bowl, leaving the coconut water behind.
With your hand mixer, beat the coconut fat into a firm whipped cream, about 3-5 minutes.
When the consistency is right, add stevia or honey. Beat again until combined.
1 packet of Stevia or 2 tablespoons raw honey if you prefer
Refrigerate until you are ready to serve.
Divide blackberries into dessert dishes and top with coconut whipped cream.
Package of blackberries

Notes

Here's a tip for you. When you place your can of coconut milk in the refrigerator overnight to chill, place it upside down. When you flip the can over to open it, the liquid part will now be at the top of the can! Then you can easily pour out the coconut water and save it to add to smoothies.
This recipe works best if the beaters of the hand mixer have been chilled so leave them in the refrigerator overnight along with the mixing bowl and coconut milk.
You may prefer to sweeten your coconut whipped cream with honey or another favorite sweetener.
Left over coconut whipped cream can be refrigerated for up to three to four days.

Nutrition

Calories: 35kcal

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