Sweet Tooth Craving Grabber



Whipped Coconut Dream

This dessert has no words.  Creamy richness, smooth in all the right ways.  You can find many recipes similar to this to make paleo and dairy-free whipping cream.  This basic portion of the “cream” base is found online in a plethora of locations.  Paying close attention to the detail and process is what sets each version apart from the next.  Lots of recipes convert this same basic foundation to dairy-free ice cream.  Personally, I store it in the fridge, in the same glass jar I make it in, and eat it by the spoonful when I need that sweet creamy pick me up.

Standard whipping coconut cream base


1 can coconut milk – chilled overnight or most of the day, you will use all the white cream plus 1-2 teaspoons of the clear liquid, set the clear liquid aside for my mocha cocoa “coffee creamer” or for smoothies.  Everyone has their preferences for canned coconut milks.  I prefer the Organic Thai Kitchen brand of coconut milk.  It delivers a creamy base every time.  Native Forest is another popular brand that comes in only organic coconut cream.  That makes it nice when you don’t use the clear liquid portion.

½ teaspoon vanilla.  Use a full teaspoon if you are looking to only make this base recipe

1 tablespoon of honey–omit if doing Keto/Whole30/sugarfree


  1. Chill the can of coconut milk over night or at least 6 hours. **This is super important** Use the whisk attachment on the immersion blender and a standard wide mouth jar.  (This will help keep the cream contained together and helps develop a super creamy texture.  Hold on to the jar tightly or the jar will go zipping across the kitchen! )
  2. Separate the thick white cream from the liquid, putting the white cream in the jar along with 1-2 teaspoons of the clear coconut milk liquid. Set aside the remainder of the clear liquid using it in smoothies or my cocao mocha creamer recipe also included.
  3. Whip until thick and creamy about 1-2 minutes.
  4. Add in vanilla and optional honey continue to whip for 1 minute, scraping sides occasionally.
  5. Chill or serve immediately. It will stay thick and creamy for a few days and holds well in the refrigerator.



Using the base recipe above, here are some tasty variations.   Add these following variations just after step 4 in recipe above.



I am fortunate to have Mulberry trees growing wild around me so harvesting them is a breeze.  Juice them in a juicer or puree machine, bring the juice to a boil allowing the foamy impurities to rise to the top of the juice.  As it cools down skim off the foam and the juice is ready!


100 ml Mulberry juice

1.5 tablespoons of coconut sugar

2 tablespoons orange juice, freshly squeezed


  1. Follow steps 1-4 as above
  2. Mix the mulberry juice, coconut sugar, and orange juice together
  3. Combine premade coconut cream mix and mulberry mix in a wide mouth glass jar using the immersion blender for about 45 seconds
  4. Refrigerate about an hour before serving. This is best made the night before.  It makes for a simple make ahead mousse or cake layer filling.


Cherry nut


10-12 ounce bag of frozen dark sweet cherries.  If you use other berries be sure to strain out the seeds. Thawed or partially thawed.

¼ cup of pecans, coarsely chopped


  1. Using a standard size wide mouth jar place half the bag of cherries in it, puree until smooth. Put in a small sauce pan and repeat with second half of cherries.
  2. Over medium heat reduce the cherries down to thick pudding consistency. Be patient with this process as the cherries can burn quite easily if left unattended for any amount of time.  Using a spatula, scrape the bottom of the pan ensuring the cherries are not scalding or burning.  Takes roughly 20-25 minutes.  Once the cherries are thick pudding like consistency, take off heat, and let cool for about 10 minutes.
  3. Using the whisk portion of the immersion blender combine the premade coconut cream mix, (following steps 1-4) and the cherries for about a minute.
  4. Add in pecans and stir in with a spoon.
  5. Refrigerate about an hour before serving. This is best made the night before.  It makes for a simple make ahead mousse or cake layer filling.


Mocha cocoa creamer


Remaining clear white portion of 1 can of coconut milk

1 tablespoon pure maple syrup

1 teaspoon vanilla

3 tablespoon of cocoa powder

¼ teaspoon of cinnamon, ground


  1. Combine all ingredients in a bowl with a whisk until well combined. Be patient it can take a minute or two.
  2. Cover and keep in fridge and use as much as you want in your coffee

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