with Lisa Farrar, The Plant Based Health Coach

Coconut Whipped Cream

Prep Time

5 minutes

Prep Notes

Place full fat can of coconut milk in refrigerator overnight. 


1 Full-Fat can Coconut Milk (refrigerated)

1 Tbsp Local Honey or Pure Maple Syrup

1-2 tsp vanilla


Once coconut milk has been chilled, open can and pour off excess coconut water (can be kept and used later, i.e. in smoothies). Place solid coconut milk in bowl along with maple syrup and vanilla. Blend until whipped together. Enjoy immediately or store in air-tight container in the fridge.


Flavoring in the form of juice and or fresh fruit may be added for taste. This recipe works well as a healthier alternative for icing or dessert topping.