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Coconut Whipped Cream

Yield2 Servings

This coconut whipped cream adds a festive touch to any dessert and dresses up berries for all occasions.


 1 (13.5 ounce) can coconut cream, refrigerated overnightNote: Sizes of cans vary by brand. A 15-ounce (444 ml) can will work!
 2 tablespoons sugar
 ¼ teaspoon cream of tarter

After chilling your coconut cream, half of the can will be coconut milk and the other half should be a thick, dense layer of coconut cream. Open the can and scoop out the thickest of the coconut cream.


Beat the coconut cream with the cream of tartar. When the coconut cream begins to whip up and increase in volume, add the sugar and continue beating until thick.


Chill until needed.

Serves 2

Nutrition Facts

Servings 0