Coconut Whipped Cream - Dairy Free, Low Carb, Paleo, Sugar Free
  • 1 (13.5 ounce) can full fat coconut milk, chilled in the refrigerator for 8 hours or overnight or in the freezer for 2 hours (must be full-fat and cold or it won't work). Recommend Thai Kitchen or Natural Value.
  • Note: you want coconut milk, not coconut cream or a coconut juice beverage
  • 1/4 cup xylitol or the sweetener of your choice
  • 1 teaspoon vanilla
  1. Remove chilled coconut milk can from the refrigerator or freezer and flip upside down. The coconut water separates from the coconut milk and sinks to the bottom of the can. Flipping the can makes it easy to pour off the coconut water. Open can and pour off the clearish coconut water. Depending on the brand, this may be up to half the can.
  2. Pour coconut solids (depending on the brand this will vary from solid to a more thick white liquid) into a large bowl or the bowl of a standing mixer. Add xylitol and vanilla.
  3. Beat with a hand or standing mixer until thick and fluffy. Taste mid-beating and add more sweetener to taste.
  4. Refrigerate until ready to use.
  5. Note: See the addendum at the bottom of the recipe blurb for a discussion of cream fluffiness.
Recipe by Preheat to 350˚ at