Homemade Coconut Whip


10 minutes

Serving size

4 people


1-13.5oz can coconut cream
1 tbsp coconut oil
1/2 tsp vanilla extract
sweetener to taste

Coconut whip is the perfect dairy-free alternative to traditional whipped cream! This smooth and creamy topper is vegan, keto friendly, and has the exact same texture as whipped cream! It’s the perfect addition to breakfast or desserts.


  1. Chill coconut milk overnight. Once chilled, scoop the cream into bowl discarding and water that has settled at the bottom.
  2. Using an electric mixer, whip on med-high until fluffy and smooth (about 3 minutes).
  3. Add coconut oil, vanilla and sweetener and whip until combined.
  4. Use or chill: Coconut whip can be used right away or stored in the refrigerator in a sealed container for up to a week.
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