Coconut Whipped Cream
This Coconut Whipped Cream recipe is a slightly modified version from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health.
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Coconut Whipped Cream
Prep
Inactive
Total
Yield 3 1/3 Cups
Ingredients:
- 2 cans of full-fat organic coconut milk
- 1/8 tsp of vanilla extract
- 5-10 drops of liquid stevia
Optional Ingredients:
- ½ tsp of cinnamon
- 3 tbsps. of raw honey or another alternative natural sweetener
Instructions:
Step #1: Put the coconut milk can in the refrigerator for at least 24 hours to chill. If you enjoy this recipe, then it is a good idea to keep a few cans in the fridge at all times, so you always have it available.
Step #2: Put a mixing bowl in the freezer to chill it for about 1 hour before making this recipe.
Step #3: Open the can and scoop out the solid white coconut cream, you can discard the leftover water or use it for something else.
Step #4: Beat the cream with an electrical hand mixer until it is fully smooth. Add in vanilla and your preferred sweetener to your desired taste.
Step #5: Put the whipped cream in the refrigerator until you are ready to use it. It will firm when chilled but will soften at room temperature.
Notes
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Courses Dessert or Side Dish
Nutrition Facts
Serving Size 1/4 cup
Amount Per Serving | ||
|---|---|---|
Calories 86 | ||
% Daily Value | ||
Total Fat 9 g | 14% | |
Total Carbohydrates 1 g | 0% | |
Sugars 1 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Additional Notes
This recipe can stay good in the refrigerator for 5-7 days. You can also freeze it in an airtight freezer-safe bag for 4-6 weeks.
Feel free to personalize this recipe however you like. This includes using different sweeteners such as raw honey, coconut sugar, or maple syrup. These all do contain sugar, so it will no longer be low-carb and ketogenic if you use these.
You can add raw cacao powder to make a healthy chocolate flavor. You can also add in a variety of herbs such as cinnamon and nutmeg and you can enjoy this with berries or a healthy cookie, cinnamon bun, cake or brownie recipe.
Dr Jockers Comments
This recipe is super simple and tastes amazing! You can use this on a wide variety of ways and it has no sugar and helps us burn fat and improve brain function.
Full fat coconut milk is full of medium chain fats that help improve your metabolism and stimulate fat burning. Additionally, these fats help to reduce inflammation, balance hormones and support healthy brain function.
I recommend using stevia as your sweetener so that the recipe is ketogenic and fat burning. If you use another sweetener such as honey, maple syrup or coconut sugar it is still healthy but will not put you in fat burning mode as there would be too much sugar.
Try this recipe out and let us know how it came out in the comments box below!
Can I use dextrose as a sweetener in this recipe, please?
I wouldn’t recommend dextrose as it is typically a corn derived product. If you do use it…be sure to get organic in order to avoid GMO’s.
I track my calories and nutrition. What are the calories, etc for this recipe and the cookie recipe?
yes, what is the nutritional analysis for this?
I am interested in the nutritional info also.
Do you mean a licensed dietitian?? It seems being a licensed esthetician would be irrelevant…
She is an esthetician who loves nutrition. Just a little background info on Megan, that is all!
Do you mean coconut cream and not coconut milk? This would be great in coffee.
Thanks,
Lisa
Hey Lisa, Full-fat coconut milk in the can will naturally have a layer of coconut cream on the top that you can use for this recipe. You can use pure coconut cream as well if you can find it in your grocery store!
As an old Bartender, you may have some luck checking with a local Liquor Store. Many drink recipes call for Coconut Cream (comes in a small narrow can). Good luck!
I know of something good to do with the leftover coconut water. Pour it into a crock and give it 2 or 3 days to ferment. The live bacteria will eat the sugar and it can be used in veggie drive me or smoothies as a probiotic.
DO you heat it? Could you leave it out room temp in a glass jar? Do you need a SCOBY? A little more guidance please. And thanks for sharing the tip!!
Why no nutritional values!!!!!!! I don’t prepare anything without knowing those.
I purchased the full-fat coconut milk in the can, refrigerated it for 24 hours and there was no layer of coconut cream, just milk. 🙁 Any idea what may have gone wrong?
I’m not sure Janet, it works just about every time for me!
Try a different brand, Janet. The (Australian) brand I use separates like this in the fridge (whether you want it to or not!) but I’ve noticed that other brands with ingredients other than coconut milk – usually emulsfiers and thickeners – tend to separate less, or even not at all, when chilled. You want to be avoiding those additives anyway so try to find one with coconut milk only listed in the ingredients.
The Blue Elephant brand (coconut cream) is pretty good and separates easily
could you use xylitol instead of stevia and still be ketogenic?
You can Gina. Some people do not do well digestive wise with it, but if its no problem for you then feel free!
I really like the cream without any sweetener. To me, it tastes a little nutty and sweet, naturally.
Thanks for sharing Melissa!
Hi, I don’t particularly like the after taste of Stevia, so would either of erythritol or Xylitol be alright to use instead? Thank you.
Yes you can!
I made this exactly how listed but used pure coconut cream and mine turned out very thin. I hope it thickens over night in the refrigerator or will be pouring it on berries or use as a creamer.