Coconut Spiced Whipped Cream

Coconut Spiced Whipped Cream

By: Julia Gartland

Posted on: September 22, 2014

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1 (15oz) can of coconut cream, 1 teaspoon maple sugar, ½ teaspoon freshly grated nutmeg,


Put can of coconut in the fridge overnight OR if you're crunched for time, put in the freezer for 45 minutes.

Once chilled well, scoop off the thick coconut cream on the top of the can (discard thick clear syrup at the bottom).

Add to a bowl and whisk together with nutmeg and maple sugar.

Add to top waffles, pancakes or any other delicious dessert -- it's great with fruit and granola as a healthy dessert.