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Paleo Whipped Cream


  • 1 can full-fat coconut milk, stored in the fridge for 1-2 days

  • 1 tbsp raw honey or maple syrup (can substitute a few drops of Stevia)

  • 1 tsp vanilla extract


  1. Store the unopened coconut milk in the fridge, for 1-2 days, prior to using it

  2. Chill the mixing bowl for 15 minutes in the fridge

  3. When ready to make the recipe, open the can of coconut milk and scoop out the hardened coconut cream. Store the water portion in a separate container and save for future smoothies

  4. Using a mixer, whip the coconut cream for one minute. Add the rest of the ingredients and whip for an additional minute, until smooth and cream

  5. Use the whipped cream right away or store in the fridge, in a sealed container, for a few days

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