Coconut Whipped Cream Recipe From Scratch
This coconut whipped cream recipe is made from scratch in only 35 minutes! With simple steps and a quick cooling process, my recipe eliminates wasted time. It's the perfect topping for pies, chocolate chia pudding, and even cobblers.
Ingredients
- 1 13.5 FL oz can full fat coconut milk
- 2 tsp raw honey
Instructions
- Empty a can of full-fat coconut milk into a freezer-safe bowl
- Place bowl in the freezer for 30 minutes (or in the fridge overnight).
- After chilling the milk should feel cold to the touch.
- Add honey and use an electric mixer with a whisk attachment on medium-high speed to whip the ingredients until soft peaks form (about 5 minutes).