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Coconut Whipped Cream


Description

So excited to finally share how to make Coconut Whipped Cream! It’s only four simple ingredients, and the perfect dairy free, vegan, and paleo whipped topping!


Scale

Ingredients

  • 15 oz. can unsweetened coconut cream, chilled for 3+ hours
  • splash vanilla
  • 2 tablespoons agave nectar
  • 1/4 teaspoon pink Himalayan sea salt

Instructions

  1. Place the chilled coconut cream into a standing electric mixer. I prefer a standing electric mixer because you can just turn it on and forget about it.
  2. Turn on the electric mixer and whip it for 5 minutes.
  3. Add the vanilla, agave nectar (honey or maple syrup works too), and pink Himalayan sea salt.
  4. Continue to whip for another 5 minutes until it has firm peaks.
  5. You can either just dollop the whip with a spatula, or transfer it to a plastic bag, cut a corner off, and squeeze it and swirl it.