Coconut Whipped Cream

Updated: May 28, 2019

2 ingredient whipped cream to top all your sweets! This is a 5 min recipe with 2 simple ingredients and its so yummy and the perfect frosting or topping for any dessert! It can be stored up in the fridge for up to 3 days and its so creamy you will never have enough.

Light and fluffy frosting that is entirely dairy free! Whipped coconut cream makes it possible to eat your cake and the frosting too – all without dairy.

The key of this recipe is to let the coconut cream or milk cool down for 1-3 days in the fridge for better results so patience is key. If you have a keto or paleo diet you can simply make this recipe by whipping up coconut cream without the sugar with a hand blender and it will make a delicious sugar and dairy free frosting.

Serves: 2-3 Cups

Prep Time: 5 min

Setting Time: 4 hours


  • 1 can of coconut cream (If you cant find coconut cream use full fat coconut milk and let it sit in the fridge for 1-3 days to create cream/water separation ).

  • 2 tbsp of icing sugar

  • 1tsp vanilla extract (optional)

Pro tip: If you don’t have any icing sugar simply place cane/ white sugar in a blender or food processor and pulse until you process it very well and it has the consistency of icing sugar.


  1. Cool coconut cream in the fridge for 4 hours minimum or preferably overnight. This will separate the coconut cream from the coconut water, this will accumulate in the top and harden.

  2. Open the can of coconut milk or cream separate the cream from the water and transfer to a bowl. Using a hand mixer whip the coconut cream sugar and vanilla and beat until fluffy and creamy.

  3. Fill a pastry bag with the whipped cream and top your favourite sweets or even your frappes!

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