Coconut Whipped Cream

By Lise-Anne Michel {Plum Planted}

Makes 3/4 - 1 cup

Plant Based, Vegan, Paleo, Gluten-free, Dairy-free, Refined Sugar-free, Oil-free, Nut-free option


3/4 c. - 1 c. coconut cream*

1 T plant based milk (optional)**

2 T Powdered Coconut Sugar (see my other recipes)

1/4 t. cinnamon


1. Using a hand mixer, whip the coconut cream.  If it turns out too lumpy, add in about 1 T of plant based milk and mix.

2. Add in Powdered Coconut Sugar and cinnamon, and mix until well combined.

3. Serve as a topping or incorporate into a recipe as needed.

*Coconut cream is the cream found at the top of a full fat can of coconut milk (I use Thai Kitchen brand).

**If the coconut cream is too cold, it my not mix well, in which case it may be necessary to add in a small amount of plant based milk.  I use unsweetened almond milk.