• Michelle Braakhuis


When making coconut whipped cream, make sure you use an organic brand.

Organic brands have thicker coconut milk (less e-numbers added), which makes it easier to whisk.

Also, organic brands usually are perfectly fine to use straight away instead of refrigerating overnight to makes sure the fat and water separate before you can make the whipped cream.

Below the easiest and quickest version you can find everywhere on the internet.


  • 1 can full fat coconut milk

  • 1 package cream stiffener

  • 2 tbsp white sugar

  • 1/2 tsp pure vanilla extract/powder

extra needed: mixer, measuring spoons, bowl

serves: multiple portions


Place a mixing bowl 10 minutes before using in the refrigerator. Open the can of coconut milk, do not shake it!

Scoop coconut cream solids into cold mixing bowl.

You can use the water that’s left for smoothies, açai bowls or whatever you prefer.

Beat the coconut cream with a electric mixer on medium speed for about 3-4 minutes.

Add the cream stiffener, turn the mixer to high speed and beat for another 7-8 minutes.

Lastly add the white sugar and vanilla extract and beat 1 minute more.

Taste and add more sugar or vanilla if needed. Serve immediately.

If you want to store the whipped cream, refrigerate in a glass container for up to 3 days.

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