Maple Coconut Whipped Cream

A deliciously sweet and light Dairy-Free alternative to traditional whipped toppings. Plan ahead as the coconut milk must be refrigerated over night!



We reserve this for use in special holiday treats in very small doses. Perfect atop my Pumpkin Chocolate Pie, hot chocolate or as a subtle coconut addition to other warm, wintry beverages.

I'm working on an alternative without powdered sugar as that's one of my least favorite ingredients...but again, everything in moderation, including moderation.




Maple Coconut Whipped Cream


2 cans Coconut Milk (13.5 oz each)

1/3 cup powdered sugar

Up to 4 tablespoons Tapioca Flour

1 tablespoon Maple Syrup

1-2 teaspoons Cinnamon (optional)


  1. Overnight, chill the cans of coconut milk in the fridge.
  2. Once opened, drain the clear liquid from the top of coconut milk can.
  3. Using a rubber spatula, transfer the cream to a chilled bowl.
  4. Beat the coconut cream with a mixer until thick and fluffy.
  5. Add the maple syrup. Gradually beat in the powdered sugar and cinnamon.
  6. Slowly add the tapioca flour, 1 tablespoon at a time, until thick and smooth.
  7. Transfer to a covered container and chill for 2 hours until the mixture sets.
  8. Serve chilled. Shown atop my Pumpkin Chocolate Pie.
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