Coconut Whipped Cream

Coconut Whipped Cream

Use this version of whipped cream on fresh sliced fruit or berries, or as a topping for another Paleo Plan dessert.
Makes about 1 cup.
Approximate cooking time: 10 minutes (plus at least 2 hours refrigeration)


  • 1 (403mL) can organic full fat coconut milk
  • 1/8 tsp vanilla extract (optional)
  • 1/8 tsp cinnamon or freshly grated nutmeg (optional)


  1. Refrigerate can of coconut milk for at least 2 hours (best if refrigerated over night).
  2. Open the can and scoop out thickened coconut cream on top into a medium bowl. Drink the coconut water at the bottom, or save it for a smoothie.
  3. Add cinnamon and vanilla if desired, and whip coconut cream with a wire whisk until it begins to thicke


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