Chia Seed Pudding with Coconut Whipped Cream

October 20, 2021

Chia Seed Pudding with Coconut Whipped Cream


Chia seed soak in water or oat milk 

Maple syrup

Coconut whipped cream

add some toasted coconut flakes 


Coconut whipped cream is a dairy-free version of whipped cream. It’s made from the hard coconut cream that separates from the water in a can of full-fat coconut milk. When it’s blended with a hand mixer, it fluffs up to form soft peaks, just like regular whipped cream. Yet it’s also vegan and paleo friendly (depending on which sweetener you use).

Native Forest Organic Coconut cream Premium

Let's go Organic Heavy Coconut Cream



With just 3 ingredients and a hand mixer, making coconut whipped cream couldn’t be any easier. Here’s how to do it, with a few additional notes. 

  1. Chill the coconut milk: Place your can of coconut milk in the refrigerator for 1-2 days before making this whipped cream. You want the cream to harden and separate from the coconut water. If you like lighter cream can add some water into the cream. 
  2. Chill your mixing bowl: Heat is the arch nemesis of coconut whipped cream. This isn’t always a requirement (if it’s winter and your home is cool).  it always helps to chill your mixing bowl for 30 minutes.
  3. Scoop out the coconut cream: Open your can of coconut milk and scoop out the hardened coconut cream with a spoon into your bowl. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
  4. Blend with a hand mixer: Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener of choice Maple syrup  or Blue Agave syrup and mix for an additional minute.
  5. Use or chill: Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

Leave a comment

Comments will be approved before showing up.



Sold Out