Coconut Whipped Topping

[center]Coconut Whipped Topping[/center]
Many of the recipes in this section use whipped topping. Store-bought “lite” whipped toppings such as Cool Whip will work in a pinch, but I’ve never been happy with the ingredients. Some are pretty questionable. Here’s a healthier way to make it yourself. Just replace all the Cool Whip in recipes with this and you’ll be good to go.


1 can of full-fat coconut milk

3 tablespoons of Splenda or sweetener of choice


  1. Place coconut milk in the fridge and leave overnight.

  2. Without shaking the can, open it and spoon out the thick cream, leaving the watery liquid in the can.

  3. In a bowl, add the coconut cream and sweetener of choice. Mix with an electric mixer until creamy. Move the mixer up and down to aerate and add fluff.


Gently fold in cinnamon, nutmeg, cloves, ginger or any spice you’d like.

Now go make this with it!

Can’t wait to try the coconut version, I’ve done it with real whipped cream. Woo!!

If you scroll down in this discussion thread you’ll see a Cottage Cheese Cheesecake recipe:

That one would also work with the coconut whipped topping as a replacement for Cool Whip.

Mind blown… cannot wait to try this one out.

Have you ever tried xylitol as sweetener?

Rhod, I’ve used it a little. Dr. Jonny Bowden is a fan of it. It’s okay, but Splenda and Truvia seem to work better in most recipes.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Disclaimer: Individual results may vary.