Coconut Whipped Cream

Don’t cut corners with this recipe. Making sure the coconut milk is fully chilled before whipping can make the difference between ending up with whipped cream or a sloppy mess.

Serves: 6Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 can (13.5 oz.) full fat coconut milk
  • 3 tsp. powdered erythritol
  • 1⁄2 tsp. vanilla extract


  • Refrigerate can of coconut milk for 24 hours.
  • Place a small mixing bowl and beaters into freezer for 20 minutes.
  • Carefully remove the can of coconut milk from the refrigerator, making sure not to shake or tip it. Open can and use a spoon to scoop out the coconut cream that has risen to the top. Put coconut cream in chilled bowl.
  • Beat the coconut cream with a handheld beater until peaks begin to form, about 3 minutes.
  • Add in powdered erythritol and vanilla and beat until combined.
  • Serve immediately.