Coconut Whipped Cream


Going dairy free doesn't have to mean missing out on all your favourite desserts!

I am lactose intolerant and really enjoy creating dairy versions of the desserts that I used to eat. 

Coconut Whipped Cream is a great replacement for traditional whipped cream. It is super easy to make and I recommend that you refrigerate the can of coconut cream for preferably 24 hours prior to making the recipe. It really makes a difference in the consistency of the cream.


I have used coconut whipped cream in my Berry Trifle and also my Blueberry Crumble

It is definitely a regular addition when I make special desserts.


Ness xx


Coconut Whipped Cream


  • 1 x 270ml can coconut cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup


To make the coconut whipped cream, place the coconut cream in the fridge overnight (or minimum 6 hours). 

Remove the cream from the can and add to blender with the vanilla extract and maple syrup. Alternatively, you can use a mixer or hand beater

Blend until combined well and refrigerate until needed. 

More from Becomingness