Coconut Peanut Butter Whipped Cream

  • Difficulty: Easy

    Ingredients Print Recipe

  • 2 cans coconut milk, full fat (must be canned, not the kind you drink, this will be found in the baking aisle)
  • 1/4 cup peanut butter, creamy
  • 2-3 tbsp maple syrup


Place cans of coconut milk in the fridge overnight to allow for separation of coconut cream and coconut water. When ready for use, remove cans carefully from fridge and gently tip them upside down and open the bottom of each; this will make it easier to pour off the coconut water. Once bottom of can is removed, gently pour off the coconut water; coconut cream should easily stick to the inside of the can. Scoop all the cream out of the cans, directly into a stand up mixer (or large bowl for use with a handheld mixture).

Turn standup mixer on medium speed to whip cream into a fluffy whipped CREAM. This should take about 1-2 minutes.

In a small bowl, stir together peanut butter and maple syrup to make a thin, sweet, peanut butter mixture. Turn mixer on low speed, and slowly add peanut butter mixture, one tablespoon at a time until well combined.

Serve immediately or place in fridge for up to one week. Whipped cream will stiffen once chilled.

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben