Paleo Coconut Whipped Cream

Paleo Coconut Whipped Cream

In this super short video, I go through the steps to making a paleo coconut whipped cream. It’s the perfect cream to use on paleo friendly cakes or with other desserts. Recipe:

You can have this whipped cream on its own with some fresh summer berries and fruits. Some blueberries, strawberries and even raspberries go great mixed in with this cream. It’s a perfect light dessert.

There are many other uses for this coconut whipped cream such as using it as a topping on muffins or cakes.

The full list of ingredients for this whipped cream is right below. You can leave the honey and vanilla out of the recipe, but I highly recommend that you do include it.

400ml (13 fl oz.) coconut cream, chilled
1 Tbsp. honey
½ tsp. vanilla bean paste

One thing I noticed while making this recipe is that the brand of coconut cream can profoundly impact the outcome of this recipe. Some brands have agents to stop the cream from solidifying making this dish almost impossible. Try to find a brand that is full fat and no additives.

You can use coconut milk, but I highly recommend that you use coconut cream. Milk might not have enough fat in it to make a decent amount of whipped cream.

This coconut whipped cream can be kept in the fridge for a few days so if you want to prepare ahead of time then go ahead. However, like most recipes, this cream is best when it’s made fresh.

I hope that this video has shown you all the steps to making this tasty paleo coconut whipped cream. If you have any tips, variations or anything else, then please don’t hesitate to leave a comment below or over at

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