Ever thought about how to make a healthy version of whipped cream? I have!

There is nothing more delicious than a little whipped cream in your maca latte or as decoration on your favorite cake.

Btw - you should try my Blueberry Dream with coconut whipped cream when you are done here ;)

Anyway, that's why I will give you my own recipe for coconut whipped cream, which is from my book: Raw Cakes that you can buy here.

Now let's get to the fun part - The recipe!


  • 1 can of cold * coconut milk, possibly organic.
  • A pinch of vanilla powder
  • Maybe a teaspoon Sukrin, honing or coconut palm sugar

A can of coconut milk provides about 200 g of whipped cream.

Do not use light coconut milk!

Light coconut milk always contains stabilizers, so that the coconut water and oil do not part. You need one where coconut cream and coconut water are separated. You can hear whether it is solid or liquid when you shake it.

It's a good idea to put the can in the fridge before you make the whipped cream if necessary use a metal bowl that also has been in the fridge and don’t whip the coconut whipped cream for a long time.


Open the can of coconut milk and throw away the water in the can. Then scrape off the solid coconut cream out in a bowl and whip the cream. You might want to add vanilla, Sukrin, honey or coconut palm sugar and whip it further for a few seconds. Put it in the refrigerator, if you are not using it right away.

Photo by cophianirrvana.dk