Coconut Whipped Cream by Mia Rigden

What if I told you that I had a recipe for a creamy decadent whipped cream that was 100% sugar, dairy free and RASA Challenge-approved? Well, hi. Here it is. This coconut cream has become a staple in my household. I put it on top of everything: fruit, coffee, a plain old spoon, you name it. This luscious blend also works great as a frosting for your favorite cake, and will stay thick and fresh in the fridge for about a week.



  1. Refrigerate the coconut milk overnight. When ready to whip, throw the bowl and beater from your Kitchen Aid or hand held beaters into the freezer for about 10 minutes to make sure everything is nice and cool.
  2. When you open your coconut milk, a thick cream should have formed separate from a clear(ish) liquid. The cream is what we want. Scoop into a bowl and reserve the liquid; you can drink it, or add to a smoothie – it’s essentially coconut water.
  3. Whip the cream and vanilla on high for a few minutes or until it gets nice and thick. Transfer to a bowl or Tupperware and store in the fridge until ready to consume.