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Whipped cream with coconut cream

Here is a recipe for whipped cream in a vegetable version, delicious!


  • 1 can of 400 ml of coconut cream
  • 1 tablespoon of coconut sugar ground to obtain an ‘icing sugar’ like consistency
  • ½ teaspoon of vanilla extract or 1 teaspoon of lemon zest (optional)

Before starting the whipped cream, about 20 minutes before, put the coconut cream (without the liquid) in a bowl, together with the whisk, in the freezer. Tip: the remaining liquid can be reserved for other uses like for a soup, sauce or cooking rice.

Preparation of the whipped cream

  1. Put the cold coconut cream in the bowl
  2. Start whipping the cream with an electric whisk
  3. When it starts to rise, slowly incorporate the sugar.
  4. Whip until it is thick and firm.
  5. If you wish, add lemon zest and/or vanilla for extra zest.
  6. Chill until ready to serve.

# Tip : Ideal to accompany an ice cream, a cake, or on its own.

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