This Coconut whip cream recipe is super quick. I try to find a coconut milk or a coconut cream that is 100% coconut milk, with no preservatives. It is common to find guar gum in a lot of coconut milks and creams.  Guar gum is natural, it comes from the guar bean, but has been known to give some people digestive issues. It has also been said that the guar gum will prevent cream or milk from whipping. I have yet to encounter this issue. I use coconut cream or milk to make the coconut whip cream. They are both great!  I like these two brands of coconut milk and cream: Savoy coconut cream and Aroy-D coconut milk. Make sure to get unsweetened and do not use lite coconut milk. My preference is to use the coconut cream.


1 14 oz. can of coconut milk or cream

1 teaspoon of maple syrup or any other flavoring you would like (vanilla, honey, bourbon!)


Put can of milk in refrigerator. I leave about 4 cans in my refrigerator always, so I have them ready. Put a metal bowl in the freezer about 30 minutes before you make whip cream.

Open can of coconut milk, be careful not to shake it. Your can should have separated from liquid to solids because of the refrigeration. Once can is open, scoop out solids into your chilled metal bowl and whip.  You can save the liquid to use in smoothies later. An electric mixer is obviously easier to use, if you do use this, just mix on medium, then high until stiff peaks form. Do not over mix.

I use just a hand whip and try and get a mini workout while doing it. You can refrigerate left overs in a glass container. It keeps well for about 3 days.