Coconut Whipped Topping


Prep time
5 minutes
Cooking time
Total time
5 minutes


Coconut Whipped CreamWhipped topping was something that I always loved as a child, but it's so full of chemicals and oil and sugar, that there's no way I can make myself eat it! For years, I really tried to come up with a good replacement, but though a lot of the recipes were tasty, they didn't fit the picture of what I really wanted. Recently, I stumbled across the idea for this recipe on the internet and was SO excited with the results! It's the closest I've ever found to whipped topping, but there's no oil and it's totally healthy! Better watch it.... you'll never want store-bought stuff again! :)


2 can
coconut milk (not light -- you want the thick and creamy kind.)
2 t
vanilla flavor
2 T
honey (OR 4 T. organic powdered sugar OR any other sweetener, opt. )
1 pinch


You can adjust the sweetener as necessary. Some people like it without the sweetener at all, and others like  a small amount of stevia instead. Be careful about using more liquid sweeteners, as you can make your topping runny. Play around with it and see what works best for you!


REFRIGERATE coconut milk overnight. For best results, chill your mixing bowl and serving bowl ahead of time, too!

SCOOP the thick cream off the top of each can of coconut milk.

ADD the vanilla, sweetener, and salt.

MIX with a hand mixer, egg beater, or lots of man power on a whisk for about 2 minutes until peaks begin to form.

POUR into chilled serving bowl and refrigerate until ready to serve. 


NOTE: If you don't know what to do with the leftover "water" at the bottom of the can, add a pinch of salt and 1/2 t. vanilla flavor to it, and use it as milk for your cereal. It'll be a real treat!