Coconut Whipped Cream Frosting


  • 1 14oz can full fat Coconut Milk
  • 1/4 tsp Vanilla extract
  • 1 tsp Truvia white sugar
  • 12 tsp Coconut Flour


  1. Refrigerate the can of coconut milk upside down the night before.
  2. On the day of, chill your mixing bowl in the fridge for at least 10 minutes. This will help keep the coconut milk from getting liquidy.
  3. When you open your can of coconut milk, only scoop out the thickened part on top.
  4. Save the liquid part for smoothies later.
  5. Add the thickened coconut milk, Truvia, and vanilla extract to your chilled mixing bowl.
  6. Mix on med-high for about 30 seconds.
  7. If you want it thicker add 1-2 tsp of Coconut Flour and mix again.
  8. Refrigerate any left over whipped cream right away.
  9. If you add it as a frosting to desserts, keep in refrigerator until ready to eat, otherwise it will become liquidy.