This simple and easy to whip up coconut cream is a great recipe to have up your sleeve. You can either use at as an alternative to whipped cream for desserts, fruits and more or as an icing substitute for cupcakes or a cake (which is what I’ve done here). Better yet, keep a can or two of coconut milk in the back of the fridge and you’ll always be ready to whip up a batch. It’s dairy free, a healthy fat and contains plenty vitamins and minerals.

Some helpful hints before you get started:

* Coconut milks can vary drastically.
* If you’re buying coconut milk make sure it’s full-fat and not lite as it won’t separate. Alternatively buy coconut cream. But always try buy organic.
* If you’re working in a hot climate pre-freeze or cool the bowl you will be whipping your coconut cream in.


2 cans coconut cream or full fat coconut milk.
2 tablespoons Honey/ maple syrup/ agave.
1 teaspoon of vanilla extract or Vanilla paste.
Optional add-ins: coffee, citrus, cocoa, alcohol. Get creative with your flavouring.


Refrigerate the coconut milk overnight.
Carefully open up the can keeping it level. There will be a layer of firm, almost waxy thick white cream on the top, this is what you want.
Scoop the thick creamy layer off the top separating it from the coconut water, place in a bowl. (I like to keep the coconut water for smoothies or for adding to juices.)
Using a mixer or hand held beater whip the cream on full speed for 3-5 minutes until soft peaks form.
Mix in your sweetener and vanilla extract and beat further until light and fluffy.
Voila! It’s that simple.

If you find you have extra you can store it in the fridge for at least 10 days, if not longer in a sealed container. It will firm up a bit more in the fridge. Simply scoop it into a bowl and re-whip it when you need it.

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