While I’m not opposed to real, grass-fed cream, coconut whipped cream is an excellent alternative for those who are sensitive or allergic to dairy. Coconuts are hypoallergenic and high in healthy medium chain fatty acids that are touted for their ability to be used as a fuel source by the body. Canned coconut milk that has guar gum (such as Thai Kitchens) added will help your cream have an even, lump-free texture.


2 cans coconut milk, chilled for 8 hours

2 tablespoons real maple syrup, plus more to taste

Pinch sea salt

1 teaspoon real vanilla extract


Remove the coconut cans from the fridge. If the weather is colder out, you often can skip refrigeration. Open cans and scoop out only the hard fat/cream on the top of the cans. Leave the remaining coconut water at the bottom of the can and freeze in ice cube trays for smoothies or add it to a jar and refrigerate for later use.


Add cream to a deep bowl with sweetener, salt and vanilla. Using a hand-held electric beater or balloon whisk, whip cream mixture until soft peaks begin to form. Taste to adjust vanilla and maple syrup. Finish whipping until soft to firm peaks form. Be careful not to over mix as coconut cream does NOT get as voluminous as real whipped cream.  Serve with fresh fruit, use it in your morning matcha or make my Pumpkin Pie Parfaits. Enjoy!