Coconut Whipped Topping

Coconut Whipped Topping

Yield: 1 1/2 cups

Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 164 kcal


  • 14 oz coconut milk Thai Kitchen full fat
  • 1/2 tsp vanilla (powder works best)
  • 2 Tbsp organic powdered sugar OR 1 Tbsp raw honey OR any other sweetener
  • 1 pinch salt


  1. REFRIGERATE coconut milk overnight. For best results, chill your mixing bowl and serving bowl ahead of time, too!
  2. SCOOP the thick cream off the top of the can.

  3. ADD the vanilla, sweetener, and salt.
  4. MIX with a hand mixer, egg beater, or lots of man power on a whisk for about 2 minutes until peaks begin to form.
  5. DRIBBLE a little of the water from the can if it's too thick.

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

Recipe Notes

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

Nutrition Facts
Coconut Whipped Topping
Amount Per Serving (0.25 cup)
Calories 164 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 14g88%
Sodium 16mg1%
Potassium 174mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin C 2mg2%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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