Chocolate Coconut Whipped Cream (dairy-free, paleo-friendly, and sweetened naturally)
Prep time
Total time
If your can of coconut milk doesn't seem very rich and creamy, you can always add an extra tablespoon of coconut oil! I list using a blender, as I've found it the best way to combine all of the ingredients, but you can also whisk well.
Recipe type: Dessert
Serves: 6
  • 1 14 oz can of full fat, unsweetened coconut milk
  • 2 tablespoons melted coconut oil
  • 1 teaspoon of vanilla extract (gluten-free, if needed)
  • ¼ cup of pure maple syrup or honey OR around 5 to 10 drops of stevia extract - to taste
  • 1 tablespoons cocoa powder
  1. In a blender, blend all ingredients together until well combined and smooth.
  2. Chill. If using an Isi canister, follow the instructions that came with it. I find that it works best to use it after chilling for just one or two hours when using coconut milk. Otherwise, you can simply whisk it well once thoroughly chilled. It won't be quite as fluffy, but will still be delicious (almost mousse-like).
Recipe by The Nourishing Gourmet at