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This three-ingredient whipped coconut cream makes a light, creamy topping for pancakes, waffles, puddings, cheesecakes, and fresh berries. Unlike many store-bought coconut toppings that contain long ingredient lists and refined sugar, this homemade version takes minutes to prepare, uses just honey for sweetness, and provides satisfying healthy fats.
We tried several commercial products but preferred the simplicity and flavor of homemade. It’s quick to make and has become a regular in our kitchen — we think it will be in yours too!
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Paleo Whipped Coconut Cream
Autumn @wholefoodfor7
Pin Recipe
Ingredients
- 15 ounces full-fat unsweetened canned coconut cream chilled, use only the solid part
- 3 tablespoons honey
- 1 teaspoon vanilla
Instructions
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Chill the canned coconut cream thoroughly so the cream separates from the liquid. Open the can and drain off the liquid, reserving only the solid cream. Using the solid portion is essential—if you include the liquid, the mixture will be too thin.
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Place the chilled coconut cream, honey, and vanilla in a medium bowl. Using a hand mixer or stand mixer, beat on high for about 30 seconds until combined. Be careful not to overmix; overbeating can make the texture grainy. At this stage it may be slightly runny—chilling will firm it up.
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Transfer to the refrigerator and chill at least 30 minutes to thicken. Store chilled for up to two weeks. Serve on pancakes, waffles, puddings, desserts, or fruit.
Notes
Tips: Coconut cream must be well chilled so the fat separates from the liquid. When you open the can you should see a thick, almost solid layer of cream with liquid underneath. Reserve the liquid for smoothies if you like. Some brands separate better than others, so refrigerating the can overnight helps ensure good separation.
Nutrition
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