Coconut Milk Whipped Cream with Honey
55kcal
Ingredients
- 1 can 400ml full-fat coconut milk, chilled overnight
- 2 –3 tablespoons raw honey adjust to taste
- 1 teaspoon pure vanilla extract
- Optional: pinch of sea salt cinnamon, or cocoa powder
Equipment
- Electric mixer or hand whisk
- Measuring cups and spoons
- Fine mesh strainer (optional)
Method
- Chill the coconut milk overnight to allow the cream to solidify.
- Separate the cream from the liquid. Scoop the thick coconut cream into a chilled mixing bowl. Reserve the liquid for smoothies or cooking.
- Add honey and vanilla extract to the coconut cream.
- Whip the mixture using an electric mixer or hand whisk until soft peaks form (3–5 minutes).
- Taste and adjust sweetness as desired.
- Serve immediately on desserts or drinks, or store in an airtight container in the fridge for up to 3 days. Re-whip lightly if it softens.
Nutrition
Serving30gCalories55kcalCarbohydrates3gProtein0.5gFat5gSaturated Fat5gPolyunsaturated Fat0.1gMonounsaturated Fat0.3gSodium8mgPotassium70mgSugar2gCalcium8mgIron0.4mg
Notes
Always use full-fat coconut milk for a stable whipped cream.
Chill the bowl and utensils before whipping for best results.
Avoid low-fat or light coconut milk—they won’t whip properly.
Flavor variations: cinnamon, cocoa powder, lemon zest, or berries.
Can also be used for coconut frosting or as a topping for coconut ice cream.