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Coconut Whipped Cream


  • 1 can (13 oz) can of coconut milk

  • 1 tablespoon of honey

  • 1 teaspoon of vanilla extract

  • 5 drops of vanilla stevia

  • pinch of celtic sea salt


  • Place the can of coconut milk in the refrigerator for at least 24 hours before making the whipped cream, so that it is well chilled

  • Chill a bowl in the freezer for 15 minutes

  • Take the coconut milk out of the refrigerator and remove the lid

  • gently scoop out the coconut fat, placing in the chilled bowl

  • pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use

  • Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 to 2 minutes

  • Whip in the honey, vanilla extract, stevia and salt

  • Use right away or store in a glass jar in the refrigerator for up to 24 hours

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