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Summary
A bright, tropical cream that sits somewhere between a cold foam and whipped cream.
This lime-infused coconut whip is our go-to when we want a dairy-free, lightly sweet topping that brings brightness and a velvety texture to tropical desserts. The cream in the coconut milk create a light airy texture that pairs beautifully into mango sago, fresh fruit, or even atop a smoothie bowl. A quick mix and it’s done—it’s one of those effortless recipes that feels fancy.
4
servings5
minutes0
minutes60
kcal5
minutesThis lime-infused coconut whip is our go-to when we want a dairy-free, lightly sweet topping that brings brightness and a velvety texture to tropical desserts.
Ingredients
180 g ¾ cup coconut cream, unsweetened (cream only)
120 g ½ cup heavy cream
9 g 2 tsp fresh lime juice, about half a lime
20 g 2 tbsp allulose or sugar (see “Before We Start” notes)
Directions
Before We Start
Using Sugar Instead of Allulose: We love using allulose, since it is a natural alternative to sugar that doesn’t spike your glucose. You can substitute it with sugar by reducing the amount by roughly 1/3. So if you are needing 1 tsp of allulose, use just 2/3 tsp of sugar instead.Combine Ingredients
In a large bowl, combine the coconut milk, lime juice, and allulose/sugar.Whip it good
Using a hand mixer, whip the ingredients for 1–2 mins on low speed to combine. Then increase speed to medium for another 1–2 mins. If you can get it to high speed without making a mess, increase the speed, then go for another 1–2 mins, until it is light and fluffy.
When finished, it should be less structured than whipped cream but still have light and pillowy texture. This is great with our Mango Sago recipe or as a replacement for whipped cream in tropical drinks or desserts. Enjoy.
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Additional Details About This Recipe
How do I make coconut whip from scratch?
Start with full-fat, unsweetened coconut milk, add flavor (like lime juice), a sweetener, and whip using a hand mixer for 3–5 minutes.
Is this as fluffy as dairy whipped cream?
Not quite. It has an airy, pudding-like texture—not stiff peaks, but still beautifully smooth and spoonable.
Can I make it ahead of time?
Yes! It can be made ahead the morning of. Store it covered in the fridge until you’re ready to serve.
Where to buy allulose or coconut milk?
Most grocery stores carry canned coconut milk in the international or baking aisle. Allulose is often in the natural foods or sweetener section, or you can order it on Amazon.
Can I freeze coconut whip?
It’s not recommended. Freezing tends to break the emulsion, resulting in a watery or curdled texture.
Nutritional Facts
(per 50g serving)
Sodium: 5mg
Calories: 60
Fat: 5.5g
Saturated Fat: 4.8g
Carbohydrates: 3g
Sugar: 1g (or 0g if using allulose)
Protein: 0.5g