Whipped Coconut Milk

3 Reviews
100% would make this recipe again

A vegan alternative to whipped cream.

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1 2/3 cup unsweetened coconut milk 420 mL
1/2 tsp vanilla extract 2.5 mL

Before you start

To obtain a whipped cream, only the fatty part of the coconut milk is used. Hence put the can of coconut milk in the refrigerator overnight so that the fat hardens and separates from the milk.

Pay attention: Use coconut milk that does not contain emulsifiers, otherwise the separation will not occur.

A hand-held mixer will make things easier for this recipe.


  1. Put a bowl in the freezer for about 5 min.
  2. Meanwhile, remove the coconut milk can from the refrigerator and place it upside down to ease to extraction of the milk from the top. Open the can then pour the milk into a glass jar with lid to be kept in the refrigerator or freezer for future use in other recipes. Place the fat in the cooled bowl.
  3. Using an electric mixer, whisk the coconut faut until creamy and light, about 2 min. Add the vanilla and, if desired, the sweetener of your choice, then whisk to combine.


The whipped cream can be kept in the refrigerator up to 10 days. It must be whipped again before serving.

Nutrition Facts Table

per 1 serving (30 g)


% Daily Value




8 g

12 %

Saturated 7.2 g
+ Trans 0 g

36 %


0 mg


10 mg

0 %


2 g

1 %


0 g

1 %


1 g

Net Carbs

2 g


1 g

Vitamin A

0 %

Vitamin C

2 %


0 %


4 %


This recipe is :
Free  :
Added Sugar
Good source of  :
Source of  :
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fats 1 ½

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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Low Sodium | Halal | Kosher | Vegan | Vegetarian

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