Whipped Coconut Cream

If you’re on a Gluten Free Diet or a Dairy Free Diet (or both), Whipped Coconut Cream is an incredible substitute for ice cream or whipped dairy cream on desserts. I developed this Whipped Coconut Cream recipe out of pure frustration that everyone else could put whipped cream on their yummy dessert and I couldn’t. . . it is definitely a fair trade! This recipe goes well with healthy baking and while its not loaded with vitamins and minerals, it is filled with medium chain fats. As a Fort Collins Nutritionist, I recommend some medium chain fats like coconut milk and coconut oil to my clients because they does not get stored as fat as readily as other fats in the diet– instead, medium chain fats are much more likely to be burned off and used as fuel. Give this delicious recipe a try!


Whipped Coconut Cream

Yield: 10 servings

Prep time:  30 minutes


1 14 oz. can coconut milk (not light) width=

2 tablespoons agave nectar

2 teaspoons vanilla

Pinch sea salt


1. Shake can of coconut milk well, remove lid, and place in freezer for 20 minutes

2. Pour coconut milk into bowl for mixer, food processor, or high-powered blender and blend at high speed for 4 to 5 minutes

3. Add remaining ingredients and continue blending until well combined and mixture forms stiff peaks

4. Serve over apple crisp or in-place of whipped cream or ice cream

Note: I was a bit impatient and skipped the freezing step and that is why the coconut cream in the picture is more like a “drizzle” versus a “dollop”- when you allow the coconut milk to chill properly, it will whip up beautifully and look a lot like whipped cream!

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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

1 thought on “Whipped Coconut Cream”

  1. Melinda Doan Bryce

    If you leave the can of coconut milk in the refrigerator over night, you can skim off the “cream” eliminating the necessity of the freezer step!

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