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 chilled *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!
Delicious with my Paleo Chocolate Pancakes, Buttermilk Pancakes, Crispy Waffles, Chocolate Pudding, and PB Cheesecake Brownie...or just fruit!
*TIPS: Coconut cream must be chilled for it to separate and make this whipped topping thick. You will open the can and literally see a thick almost solid chunk of coconut cream and then a layer of opaque liquid. You can set aside the liquid and use in smoothies. I keep mine canned coconut cream in the fridge and prefer Thai Kitchen brand from Walmart, as for some reason some canned coconut cream does not separate even when fully chilled.