Coconut Whipped Cream

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Serves: 1 cup


  • 1 (13-ounce) can coconut milk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 5 drops vanilla stevia
  • pinch of celtic sea salt



  1. Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled
  2. Chill a metal bowl in the freezer for 15 minutes
  3. Take the coconut milk out of the refrigerator and remove the lid
  4. Gently scoop out the coconut fat, placing it in the chilled bowl
  5. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use
  6. Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 minute
  7. Whip in the honey, vanilla extract, stevia, and salt
  8. Use right away or store in a glass jar in the refrigerator for up to 24 hours

Try it as a yummy frosting with this nut-free Carrot Cake!

recipe courtesy of