Tropical Coconut Whipped Cream

Tropical Coconut Whipped Cream

A no-sugar, no-sweetener, low-carb dessert?! It’s not as impossible as you might think, and tastier than you’ll believe! With just 3 wholesome ingredients, you can make a delicious, sweet-tooth-satisfying dessert. And it’s loaded with wholesome, fuel-filled fat! An easy healthy recipe to enjoy as a Whole30 dessert, or as a sweet treat on a Paleo or low-carb lifestyle!


  • banana slices
  • 15 oz canned coconut cream
  • toasted coconut flakes
  • Procedure

  • Let can of coconut cream rest upright in fridge for a few hours.
  • Remove from fridge, turn can over, and open can from bottom.
  • Scoop out thick coconut cream, leaving liquid behind, and place in a large mixing bowl.
  • Whip coconut cream with a hand mixer until light and fluffy.
  • Serve topped with banana slices and toasted coconut!
  • *To toast coconut flakes at home:
  • Preheat oven (or toaster oven) to 325°F (190°C).
  • Spread coconut flakes on a baking sheet, toast for 3 minutes, stir, and toast 2-3 more minutes.
  • Make sure to watch while they toast because they’ll brown and burn quickly!
  • Yields ~2 cups coconut whipped cream.
  • *Nutrition provided per ~1/2 cup of coconut whipped cream, topped with 1/4 banana and 2 Tbsp toasted coconut flakes.
  • 3g fiber | 5g sugars | 9g net carbs
  • Nutritional Info

    Serving: 1 serving
    8 servings
    Calories: 228

    • 12g Carbs

    • 20g Fat

    • 2g Protein

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