Whipped Coconut Cream


It's very important that you choose a full-fat coconut milk for this recipe.

Make sure as well to chill the sealed can of coconut milk in the refrigerator for at least overnight so you can a solidified coconut cream.   You can save the liquid part behind as coconut water but don't whip that.

Here's the recipe:


  • 1 (14-ounce) can full-fat coconut milk or coconut cream, chilled overnight in the refrigerator
  • Coconut sugar, to taste (optional)


  • Whipped Cream Dispenser
  • 1 N20 Charger



  1. Remove the lid and carefully pour away the clear coconut water.  Then spoon out the thick layer of solidified coconut cream into the whipped cream canister.  OPTIONAL: Add coconut sugar if you’re using it
  2. Close lid tightly to seal canister. Charge with one N20 cartridge.  Shake 6-7 times.
  3. If using right away, turn the dispenser upside down and dispense fresh whipped coconut cream. If saving for later, you can refrigerate it. It will keep for up to 1 week in the fridge!