A dairy-free topping that can be used for all your favorite desserts such as our pumpkin tart or your favorite cupcake.



1 (400 ml) can full-fat coconut milk*, chilled
1-2 tbsp. maple syrup syrup
1 tsp. vanilla extract
1/4 tsp. guar gum (optional)*



Turn the chilled can of coconut milk upside down. Puncture holes in the bottom of the can and drain any liquid into a cup.

Discard the liquid or reserve for other recipes that call for milk.

Once liquid has been drained, scoop the solidified coconut cream into a  bowl.
Add maple syrup and vanilla extract.
Beat with a hand mixer until light and fluffy.

To keep whipped topping firm, refrigerate until ready to use.

NOTE: Coconut milk can differ from one company to another. When choosing a coconut milk from the store, give the can a shake. For best results choose
a can in which a minimal amount of liquid can be heard.

  • if coconut cream is not firm enough or will not whip up, then i recommend adding in a small amount of guar gum.