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Whipped Coconut Cream

This whipped coconut cream will very quickly become your household staple. It is thick, rich and creamy just like traditional whipped cream and you can barely notice the coconut flavour.

Try serving it to your guests without telling them what’s it made of and watch their amazement when you inform them that this cream is actually totally vegan, sugar free and made of coconut. You can use it alongside cakes, scones, fresh fruit and berries or pancakes but this whipped delight makes a great dessert on it’s own as well. You can flavour it by whisking in crushed frozen berries for instance or some lime or lemon for a fresh citrus dessert, you can also mix some cocoa powder in for a lovely chocolaty ‘mousse’ – the possibilities are endless.

How to make whipped coconut cream
How to make whipped coconut cream



  • 1 can of full fat Coconut Milk (refrigerated overnight )
  • 2-3 tsp Stevia Erylite
  • 1 tsp Vanilla Extract



Make sure not to shake the can when removing from the fridge. Carefully open the can and you will see a layer of firm, thick white layer of coconut cream risen to the top.

Scoop out the thick cream into a bowl. You can use the leftover milk in smoothies or pancakes.

Add the Stevia Erylite along with the vanilla extract and whisk with a handheld mixer until fluffy and light, with soft peaks.

Whipped coconut cream is best served immediately, but can be stored in an air tight container for up to a week. If it hardens in the fridge – just give a light whisk again before serving.

You may have to experiment with a few different brands of coconut milk. It can be that not all milks separate well, so just in case that happens try a different brand.