Maple Coconut Whipped Cream

2.24.17 / Comment


Top off your favorite sweet treat with our plant-based coconut whipped cream! This is an exquisite dairy free alternative to the traditional whipped cream, and the best part are the simple ingredients. The bright coconut flavor pairs well with the sweet maple syrup, creating a masterful combination that will satisfy even the sweetest of sweet teeth. To make preparation even easier, keep a can of coconut milk in the refrigerator throughout the week to make more as you see fit. Pair this whipped cream with fresh berries, Pina Colada Macaroons, Flourless Black Bean Brownie Bites, or Blueberry Cheesecake Smoothie for a decadent (yet healthy) topping.

Coconut milk is highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Along with these vitamins and minerals, coconut milk contains significant amounts of fat; but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs). One of the main MCFAs, lauric acid, is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. This may help protect the body from infections and viruses. Studies have also shown that coconut milk decreases low density lipoproteins (LDL) and increases high density lipoproteins (HDL) (1). All the more reason to include coconut milk into your diet! So go ahead and give this easy recipe a shot–we guarantee it will be love at first taste.


Maple Coconut Whipped Cream
Prep time
Cook time
Total time
Serves: 12 servings
  • 1 can full fat coconut milk, refrigerated for 24 hours
  • 1½ tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • Mixing bowl, chilled for 15 minutes
  • Whisk or beaters, chilled for 15 minutes
  1. Remove the coconut milk from the refrigerator, and place the cream into the chilled mixing bowl with a spoon. You can save the leftover coconut milk for smoothies, if desired.
  2. With the chilled whisk or beaters, whip the coconut milk for about 30 seconds, and then add the maple syrup and vanilla extract. Continue to whip until creamy and smooth.
  3. Serve immediately with berries, pie, mouse or pudding, French toast, or Macaccino hot chocolate hot macaccino.
*Keep a can of coconut milk in the refrigerator to easily make this delicious dairy free dessert.
*Coconut milk varies from company to company. We used Native Forest which worked well.
*Coconut whipped cream is a recipe we have seen on many blogger web-sites and decided to create one of our own.
*Disclaimer: Triad to Wellness is a consultant for Macaccino.
Nutrition Information
Serving size: 2 tablespoons Calories: 55 calories, Fat: 5 grams, Saturated fat: 4 grams, Carbohydrates: 2.5 grams, Sugar: 1.5 grams, Sodium: 4 milligrams, Fiber: 0 grams, Protein: 0.5 grams, Cholesterol: 0 milligrams

(1) Ekanayaka RA1et al. , Impact of a traditional dietary supplement with coconut milk and soya milk on the lipid profile in normal free living subjects. Journal of Nutrition Metabolism.

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