Recipe for Coconut Whipped Cream


For coconut lovers I offer coconut cream, suitable for interlayer cakes. It is very tasty and unusual, it looks like a bounty.

Preparation time:10 minutes

Cooking Time:10 minutes

Serves:4 people

Energy:126 calories per serving


  • 2-3 tbsp maple syrup
  • 1 can coconut milk, full fat, chilled
  • Tiny pinch of sea salt
  • 1 tsp vanilla extract


  1. Refrigerate can (turn upside down to bring liquid to top & cream to bottom) for 30-60 min.
  2. Open and pour out liquid. Store covered in fridge for another use.
  3. Use a spatula to remove remaining thick coconut cream into a mixing bowl.
  4. Add maple syrup, vanilla & salt and whip with hand blender w/ electric whisk attachment OR use regular whisk, hand mixer or standing mixer.
  5. Use immediately or refrigerate, covered, until ready to use.
  6. **The longer it cools, the firmer it gets, so, be sure to whisk again before serving to regain fluffy, light texture.

How to Make Coconut Whipped Cream.

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