Coconut Dessert Cream

The wonderful thing about the coconut fat that collects at the top of the can of coconut milk is that it tastes almost identical to whipped cream. Just treat it with some love and respect and it will love you right back!

I whipped this up for the blackberry pie and used it in my coffee too (mmmmm!!). What’s neat is taking this as a base recipe and adding a few different things and making it totally custom to whatever you want it to be served with.

Here’s what you need:

2 cans worth of coconut milk (cream only)

1 Tbsp honey

1 Tbsp vanilla extract (even more decadent would be a vanilla bean)

I recommend refrigerating the cream leading up to making this, but it will firm in the fridge after, so no worries. Add all ingredients into the mixer and whip on medium-high until well incorporated, then the variation suggestions are below.


1 tsp Cinnamon (cinna cream) or…

2 tbsp strawberry jam (instead of honey, makes a delish strawberry cream)

1 1/2 tsp cocoa powder (chocolate cream)

1tsp lemon zest +1tsp juice (lemon cream)

Cinnamon vanilla cream

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