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Coconut Whip
5 hr + 5 min
Dessert
One-bowl / one-pot
10 ingredients or less
No cook
Budget-friendly
Servings
(2 Tbsp per serving)
Total
5 hr + 5 minPrep
5 minCool
5 hrFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
1⅓ cups (320g)coconut cream†
-
2 Tbsp (16g)powdered sugar
Make your own
Directions
- Place the coconut milk can upside-down in the refrigerator for at least 5 hours, but best if left in the fridge overnight to allow the liquid to separate from the fat. Refrigerate a large bowl together with the whisks of your electric hand mixer for at least 10 minutes to cool.
- Gently turn the can back right-side-up, and open the can. Pour out the liquid layer on the top, and save this for a future smoothie or curry. Using a spoon, scoop out the solid white coconut fat into a large bowl.
- Whip the coconut cream for 3 - 4 minutes.
- Then add in the icing sugar and vanilla, and whip again for an additional minute.
- Use the coconut whip to top brownies, fruit crumbles, watermelon pizza, or as a topping on your favourite hot chocolate*.
Notes
- †Coconut cream is the thick part from the top of a can of full-fat coconut milk (of at least 18% fat) refrigerated overnight. The amount of coconut fat separation can vary vastly from brand to brand. If there isn’t much coconut fat in your can, consider trying again with a different brand. 2 cans of milk are generally needed to yield 1 cup of cream.
- * Note, when added to hot desserts or drinks, the coconut whip will quickly deflate - but the taste is still delicious!
Storage
- Best if enjoyed immediately. The whip can be stored in the fridge in an airtight container or glass jar for up to 2 days.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Hi PUL team! Thank you for the great recipe! really enjoying it. Do you have any ideas to use up the rest of the coconut cream (thinner part) of this recipe? I feel a bit guilty throwing away something looks still edible. Btw your recipes are always so helpful to me. So much love from Japan
Thanks for sharing step-by-step instructions. Your photos make it so easy to follow even for beginners like me.
Could you maybe share what brand of coconut milk you are using? I tried it today and it tasted almost rancid (freshly opened can) but it must be the brand because this receipe is so simple that not even I could mess it up 😅
Hi PUL team! Thank you for the great recipe! really enjoying it. Do you have any ideas to use up the rest of the coconut cream (thinner part) of this recipe? I feel a bit guilty throwing away something looks still edible. Btw your recipes are always so helpful to me. So much love from Japan💞
you were asked a question about Coco Whip, a specific product. You answered incorrectly giving an answer not related to this product. Pay attention! duh
This whip is SO good!! Used it on a tart and it was lovely!
Amazing!
really simple to make and really tasty too, but it melts super quickly when put on hot drinks. i suppose this has to do with it just being cold coconut milk, but it’s still a good recipe.