This 3-ingredient cream is the perfect topping for pancakes, waffles, pudding, cheesecake and delicious with berries.
We had bought various coconut whipped toppings from the store, but I didn’t love how most of them had 10-15 ingredients including refined sugar. Homemade whipped coconut cream takes 5 minutes to prep, is only sweetened by honey, and full of healthy fats to help keep you satiated.
This has been a regular at our house and we know it will be at yours too!
Paleo Whipped Coconut Cream
- 1 15 oz can coconut cream
- 3 tablespoons honey*
- 1 teaspoon vanilla
Open the can of coconut cream and drain out the non-solid liquid. I usually open it from the bottom of the can, so the liquid is right there and easy to discard. I love Thai Kitchen Coconut cream, found at Walmart. Make sure to only use the solid part of the canned coconut cream, or it will be a soupy mess!
Combine all three ingredients in a medium bowl. Blend on high speed with a hand or standing mixer for 30 seconds until combined. (Don't overmix or it will get chunky and can't be fixed.) It will be drippy and not "fluffy" at this piont, that comes from chilling it.
Chill in fridge for at least 30 minutes to thicken. Keep chilled in fridge for up to 2 weeks. Delicious on pancakes, waffles, my pudding, desserts, and fruit!