Coconut Whipped Cream

I like to keep a can of coconut milk in the refrigerator for this recipe. It’s super easy and great with fresh berries. It’s also pretty awesome in coffee.


  • 1 can full fat organic coconut milk, refrigerated (I prefer the Thai Kitchen brand)
  • 1 Tb maple syrup
  • 1 tsp vanilla extract


Open the coconut milk and scoop off the thick upper layer. Water will remain in the bottom of the can – you can discard that or save it for a smoothie. Use a hand held mixer to whip up the thick coconut layer into a light, creamy mixture that resembles whipped cream.  Add maple syrup and vanilla, and mix again to combine.


Note: this is best enjoyed immediately. If you return it to the refrigerator, use the blender to mix it again.

About Dr. Maren

Christine Maren D.O., IFMCP is a board-certified physician and the founder of a virtual functional medicine practice in Colorado, Michigan, and Texas. She is also the co-founder of Hey Mami, a platform dedicated to helping women navigate a healthy and happy motherhood. She is best know for her work in thyroid, gut and reproductive/ preconception health. Dr. Maren is board-certified by the American Board of Family Medicine and is an Institute for Functional Medicine Certified Practitioner (IFMCP). Read more

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