Easy Coconut Whipped Cream (Paleo, Whole30, Gluten Free, Vegan)

This is How to make paleo coconut whipped cream from a can of coconut milk. A quick and healthy vegan sweet treat to use on desserts or served with fresh fruit. Delicious dairy free whipped topping!


  • 1 (14 ounce) can Trader Joe’s Coconut Cream (or full fat Thai Kitchen Coconut Milk), chilled in the fridge overnight
  • 1 tablespoon (or more to taste) coconut sugar or honey, optional


Fancy Girl Version

  1. Chill your mixing bowl and whisk attachment in the freezer for 10 minutes before making the coconut whipped cream.
  2. When bowl is chilled, remove the thick and hardened coconut cream from the can and transfer to your mixing bowl, leaving any excess moisture/coconut water in the can. If your can of coconut cream did not harden up, unfortunately you got a dud can of coconut cream and it won’t whip into soft peaks. Use this can for cooking or baking instead, and try another can.
  3. Get full recipe==>>tasteslovely.com