Coconut Whipped Cream -

Coconut Whipped Cream

whip creamCoconut Whipped Cream

This recipe is a slightly modified version from my friend Megan Kelly.  She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health.


Coconut Whipped Cream Ingredients

2 cans of full-fat organic coconut milk

1/8 tsp of vanilla extract

5-10 drops of liquid stevia

Optional Ingredients:

½ tsp of cinnamon

3 tbsps of raw honey or another alternative natural sweetener

Coconut Whipped Cream Instructions

  1. Put the coconut milk can in the refrigerator for at least 24 hours to chill. If you enjoy this recipe, then it is a good idea to keep a few cans in the fridge at all times so you always have it available.
  2. Put a mixing bowl in the freezer to chill it for about 1 hour before making this recipe.
  3. Open the can and scoop out the solid white coconut cream, you can discarb the leftover water or use it for something else.
  4. Beat the cream with an electrical hand mixer until it is fully smooth. Add in vanilla and your preferred sweetener to your desired taste.
  5. Put the whipped cream in the refrigerator until you are ready to use it. It will firm when chilled but will soften at room temperature.

whip cream2

Additional Notes

This recipe can stay good in the refrigerator for 5-7 days.  You can also freeze it in an airtight freezer-safe bag for 4-6 weeks.

Feel free to personalize this recipe however you like.  This includes using different sweeteners such as raw honey, coconut sugar, or maple syrup.  These all do contain sugar, so it will no longer be low-carb and ketogenic if you use these.

You can add raw cacao powder to make a healthy chocolate flavor.  You can also add in a variety of herbs such as cinnamon and nutmeg and you can enjoy this with berries or a healthy cookie, cinnamon bun, cake or brownie recipe.

Dr Jockers Comments

This recipe is super simple and tastes amazing!  You can use this on a wide variety of ways and it has no sugar and helps us burn fat and improve brain function.

Full fat coconut milk is full of medium chain fats that help improve your metabolism and stimulate fat burning.  Additionally, these fats help to reduce inflammation, balance hormones and support healthy brain function.

I recommend using stevia as your sweetener so that the recipe is ketogenic and fat burning.  If you use another sweetener such as honey, maple syrup or coconut sugar it is still healthy but will not put you in fat burning mode as there would be too much sugar.

Try this recipe out and let us know how it came out in the comments box below!


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12 Responses to Coconut Whipped Cream

  1. Anne-Marie January 14, 2017 at 8:07 pm #

    Can I use dextrose as a sweetener in this recipe, please?

    • Dr. Jockers January 16, 2017 at 7:44 am #

      I wouldn’t recommend dextrose as it is typically a corn derived product. If you do use it…be sure to get organic in order to avoid GMO’s.

  2. Christine January 17, 2017 at 6:42 pm #

    I track my calories and nutrition. What are the calories, etc for this recipe and the cookie recipe?

  3. Anne January 26, 2017 at 6:49 am #

    yes, what is the nutritional analysis for this?

  4. Outi February 10, 2017 at 5:04 pm #

    I am interested in the nutritional info also.

  5. Lori March 23, 2017 at 8:25 pm #

    Do you mean a licensed dietitian?? It seems being a licensed esthetician would be irrelevant…

    • Dr. Jockers March 24, 2017 at 5:47 am #

      She is an esthetician who loves nutrition. Just a little background info on Megan, that is all!

  6. Lisa April 14, 2017 at 11:04 am #

    Do you mean coconut cream and not coconut milk? This would be great in coffee.

    • Dr. Jockers April 18, 2017 at 9:53 am #

      Hey Lisa, Full-fat coconut milk in the can will naturally have a layer of coconut cream on the top that you can use for this recipe. You can use pure coconut cream as well if you can find it in your grocery store!

  7. Patti June 16, 2017 at 10:02 pm #

    I know of something good to do with the leftover coconut water. Pour it into a crock and give it 2 or 3 days to ferment. The live bacteria will eat the sugar and it can be used in veggie drive me or smoothies as a probiotic.

    • RC August 8, 2017 at 1:13 pm #

      DO you heat it? Could you leave it out room temp in a glass jar? Do you need a SCOBY? A little more guidance please. And thanks for sharing the tip!!

  8. Rhonda July 18, 2017 at 10:52 pm #

    Why no nutritional values!!!!!!! I don’t prepare anything without knowing those.

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