really wanted to share this recipe on the blog but I had a hard time finding a coconut milk that would work perfectly. Coconut whipped cream is the healthiest alternative I have found to traditional whipped cream and you only need 2 ingredients to make it: coconut milk and your favorite sweetener. Until now I had used soy cream, but the ingredients were not exactly healthy. I had also tried using coconut cream (as in this recipe from homemade oreo cookies< /a>) but the result did not convince me.

The problem is that in Spain the coconut milks that they usually sell are not of very good quality and generally have a low coconut content and therefore a low fat content since they are usually mixed with water to make them cheaper. The percentage of coconut milk has to be at least 50 or 60%. I have read in other blogs that it is important that milk does not have guar gum among its ingredients, but I have not been able to find any that meets both requirements. Anyway, it worked for me without any problem.


  1. Put the coconut milk can into the fridge the night before.
  2. Also put a large bowl and the whisks in the fridge for at least 15 minutes before whipping the coconut milk.
  3. Take the can out of the fridge carefully, without shaking or tilting it. Open it. At the top there will be a solid layer and at the bottom a kind of water or watered coconut milk. Put the solid part in the bowl and save the liquid to make smoothies, sweets or whatever you can think of.
  4. Beat with a stick blender until you get a similar consistency to the whipped cream.
  5. Add the sweetener and beat again for at least 1-2 minutes to mix the ingredients well.
  6. Use it immediately or store it in the fridge (it lasts 1-2 weeks). If you keep the cream in the fridge it will have a harder consistency. If it gets too hard, shake it before serving.


* If you use another sweetener you may need to add more or less.

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