Autumn, Sweets
Comments 4

Whipped Coconut Cream

Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

See it used here in our Pumpkin Spice Lattes and Coconut Slices, and as a glaze on these Pumpkin Scones.

IMG_7157Yield: 1/2 cup


  • 1 14-oz can coconut cream (If you cannot mind coconut milk, a can of Thai Kitchen full fat coconut milk works well too.)
  • 1/4 – 3/4 C powdered icing sugar
  • 1/2 tsp vanilla


  1. Chill your coconut cream in the fridge overnight. Don’t touch the can.
  2. The next day, chill a large mixing bowl in the freezer for 10 minutes.
  3. Remove the coconut cream from the fridge without shaking, and remove the lid. Scrape out the top thickened cream with a spoon, and leave the liquid behind (I save this liquid for breakfast smoothies).
  4. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds in a stand mixer until creamy.
  5. Add vanilla and powdered sugar and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
  6. Use immediately or refrigerate. It will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
This entry was posted in: Autumn, Sweets
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Two food lovers unite to share our current concoctions and latest obsessions. A flavourful savourist vs. the dessert loving vegetarian. Follow us along on our food journey.


  1. Pingback: Incredibly Easy Pumpkin Scones | Mind Over Marmalade

  2. Pingback: Better than Starbucks – Pumpkin Spice Latte | Mind Over Marmalade

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