Coconut Whipped Cream

Picture of Coconut Whipped Cream

Nutritional Information

  • Servings Per Batch: 24
  • Calories NA
  • Fat NA
  • Carbohydrate NA
  • Dietary FiberNA
  • SugarsNA
  • Protein NA
Total Time
Cook Time
Prep Time


  • 14 ounces coconut milk
  • a dash of vanilla extract (optional)
  • a dash of confectioners sugar (optional)


Place a can of coconut milk upside down in your fridge (leave it there over night to have a slumber party with your kale). When you open the can, there will be a firm, waxy layer on top. Scoop this out. (There will be water under it, discard or save for another use later -- you only want the solid cream part.) Beat the cream with electric beaters at high speed for a few minutes until it becomes light and fluffy (you can also beat in a touch of sugar and vanilla extract if desired).

Chef's Note: For a lower fat version, try tofu whipped cream (using lite tofu). You can also find commercial vegan whipped cream (soy and rice-based) at health food stores by Soyatoo.

This recipe on page 98.

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