Video/Recipe: Coconut Whipped Cream Filling or Icing

September 30, 2011 · 29 comments

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coconut cream, whipped cream If you are following a dairy-free diet it can be challenging to find something creamy to use as filling or icing. Fear not! This coconut whipped cream recipe will solve that problem for sure. It may be used as a filling or as an icing. It comes out light, creamy and as smooth as diary cream.



Coconut Whipped Cream Filling


  • One or two cans of organic coconut milk (where to buy)
  • Put the cans of full fat coconut milk in the refrigerator to separate, and then collect the cream from the top
  • 2 tablespoon raw honey (where to buy raw honey)
  • 1 teaspoon vanilla
  • Note that the vanilla and honey amounts are based on approximately 1 cup of cream



  • Put whipping utensils and bowl in the refrigerator to chill for 20 minutes
  • Open the cans and take the hard cream off the top, keeping the liquid for shakes
  • Add the cream to the bowl
  • Add the vanilla and honey
  • With hand mixer whip the cream for a few minutes
  • Refrigerate for 30 minutes to one hour to thicken

This post is linked to: My Meatless Monday, Melt in Mouth Monday, Sugar-Free Sunday, Savory Sunday, Monday Mania, Meatless Monday, Mangia Monday, Homemaker Monday, Real Food 101, Tuesday Tasty Tidbits, Weekend Carnival, Made From Scratch Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Tasty Tuesday, Traditional Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Cast Party Wednesday, These Chicks Cooked, Gluten-Free Wednesday, Mommy Club, Full Plate Thursday, Turning the Table Thursday, Creative Juice Thursday, Pennywise Platter, Foodie Friday, Fresh Bites Friday, Friday Favorites, Fight Back Friday, Friday potluck, Friday Food. Living Well, Simple Lives Thursday



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