Whipped Coconut Frosting

Serves: Makes about 1½ cups (350ml)

Time: 5 minutes

Open the can the right way up without shaking it. Spoon out the top lately of liquid and freeze it for smoothies or other recipes requiring coconut milk or coconut water.

Leave the rest of the firm cream in the can, add the syrup or stevia and then blend with a stick blender until creamy. (If you don't have a stick blender, remove the cream from the can and place in a blender.)


Make it supercharged coconut frosting:

Make as above, but blend in a small bowl, adding 3 tablespoons of powdered gelatine in a thin, steady stream before you add the sweetener. Continue mixing until soft peaks form. Use immediately or store in the fridge and use within 4-5 days.


From Wilson, Sarah. “I Quit Sugar: Simplicious.” I Quit Sugar: Simplicious, Macmillan, 2016, p. 56.

  • 400 ml can full-fat coconut cream refrigerated upside down
  • 2 tablespoons rice malt syrup or ½-1 teaspoon granulated stevia

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