Sunday, January 13, 2013

Coconut Whipped Cream

Hint of coconut
Fluffy, creamy, delicious
Watch it disappear

Coconut Whipped Cream
Katie Christy

13.5/14 oz can coconut milk*
1/2 cup heavy cream (cold)**
1/2 tsp vanilla extract
1/2 cup marshmallow creme

*Chill the can of coconut milk until cold (3 or more hours).  Do not shake the can - you want to keep the cream separate from the water.

**If you do not want dairy, simply double up on the coconut milk/cream and omit the heavy cream.  It will be just as creamy, but the coconut flavor will be more assertive.

1.  Use a spoon to scoop the coconut cream from the top half of the can of coconut milk.  Leave the coconut water, it will not be used in this recipe (but can be saved for use in sauces, smoothies, etc).

2.  Combine the coconut cream and the remaining ingredients in the bowl of an electric mixer (alternately, you can use a handheld electric mixer).  Whip the ingredients with the whisk attachment until fluffy and creamy.  Serve!

Because of the marshmallow, this whipped topping stays fluffy in the refrigerator!  It is fabulous on cakes, pies, custards...or by the spoonful!


  1. This sounds like it would go perfectly with the Pina Colada cupcakes I just made!

    Erica xo

    1. Those sound great! I do think this would be a good match, too :)


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