Coconut Whipped Topping

Coconut Whipped Topping 1

Coconut Whipped Topping

Coconut Whipped Topping
Course: Dessert
Calories: 6kcal


  • 13.5 oz canned coconut milk (aka coconut cream) chilled
  • 1/4 tsp plain or SweetLeaf Vanilla Cream liquid Stevia
  • 1/2 tsp vanilla extract


  • Chill can of coconut milk in fridge overnight
  • Place mixing bowl & beaters or food processor bowl & blade in freezer for 5 minutes
  • Take coconut milk out of fridge and turn upside down to open can
  • Drain liquid
  • Spoon coconut cream into food processor
  • Add Stevia and vanilla
  • Process until Cool Whip-like consistency is reached
  • Store in refrigerator


Calories: 6kcal | Carbohydrates: 1g | Sodium: 1mg | Sugar: 1g
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