Coconut Cinnamon Whipped Cream

Prep Time: 5 minutes (plus overnight chill prep)

Yield: 6 servings


1 can full-fat coconut milk, chilled in the fridge overnight

1 Tbsp. maple syrup (or honey)

1 tsp. vanilla

½ tsp. cinnamon


1. For best results, chill can of coconut milk in fridge overnight and chill mixing bowl and whisk attachment in freezer for 10 minutes before starting.

2. Carefully turn can of coconut milk upside down (do not shake!) and, using a can opener, open bottom of can. Milk should have separated into a clear watery liquid and a more solid white coconut cream. Pour out coconut water and reserve for another use, such as smoothies.

3. Scoop out coconut cream into bowl of stand mixer. Add maple syrup, vanilla, and cinnamon. Mix on medium-high speed until fluffy and smooth, about 30 seconds or so.

4. Serve with Mexican Hot Chocolate Cake, dairy free hot chocolate or even straight off the spoon! Whipped cream will keep in fridge for a week.

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