Paleo Coconut Whipped Cream and Strawberry Shortcake Stack

Thursday, March 20, 2014 Alanna Figueira 2 Comments

I wanted to write a post about whipped cream, because it is so easy and so delicious.  Here are some of the ground rules.  You need to use the right coconut milk.  Coconut milk is the base.  I use  I've mentioned this in other posts, I think it is the most flavorful, easiest to use, and I love that it is organic and BPA free.   I order cases on amazon.

Before making coconut whipped cream, refrigerate your coconut milk.  Keep a couple cans in the fridge for this.  You want the fat to be separated and rock solid.  In the winter months, or in colder climates, the fat will separate on its own in the cupboard.  In the summer months, or in warmer climates, the fat will mix with the liquid and refrigeration will be necessary to separate.  You cannot make coconut whipped cream when the fat and liquid is combined into a liquid.  Hope that makes sense!  When it's time to get whipping, open the can upside down so that the liquid is at the top.  Pour that liquid into a jar and save it for smoothies and coffee creamer. Put the cold, solid coconut fat in a large mixing bowl.  This is the stuff I'm talking about.

Solid coconut fat

Your freshly whipped coconut cream is going to be like cool whip.  So don't expect the stuff that comes shooting out of the can.  It will be smooth and creamy like the photo below.  It will harden over time in the refrigerator.  So, if you are frosting a cake it is best to first refrigerate it a bit to harden.  Coconut milk spoils easily and in turn so does whipped coconut cream.  I trust it 4 days in the fridge, tops.  It will spoil and taste like spoiled milk.  Trust me, I've been there and it's gross.  It will also spoil at room temperature.  I would recommend 1 hour at room temp, max.  So you can either frost your cake just before serving, or frost and refrigerate the whole cake.  It's not going to melt off- the arrowroot binds it and keeps it firm, but it can and will spoil.  So be careful.  You can keep whipped coconut cream in the fridge and pull it out to top on pancakes or fruit or anything.  It will stay emulsified and firm. 1 can makes 1 cup of whipped cream. 
Freshly whipped coconut cream
Here are some uses for whipped coconut cream.  It's great for frosting a cake; it is a light whipped topping, great for kids, and it stays white.  It works great as a filling- in a layered cake or injected into a cupcake or donut, or any baked good for that matter.  

Cupcake with whipped coconut cream topping
So let's whip!


1 can of cold full fat coconut milk, the solid fat ONLY
2 Tbsp honey
1 tsp arrowroot starch


1.  Combine cold, solid coconut fat, honey and arrowroot in a large mixing bowl.

2.  Beat with hand mixer at high speed for 2-3 minutes.

3.  Use or refrigerate.  Enjoy refrigerated for up to 4 days.  Makes 1 cup whipped cream.

Here is a recipe for Strawberry Shortcake pancakes.  They are so light and fluffy an you'll feel like you're eating strawberry shortcake!

Strawberry Shortcake Stack


1/3 cup tapioca flour
1/4 cup almond flour
1/4 cup coconut flour
3 large eggs
1/4 cup full fat coconut milk, blended then measured if fat has separated from liquid
1 Tbsp raw honey
1 tsp vanilla
1 tsp baking powder
1/4 tsp sea salt


1.  Heat your skillet to medium.

2.  Dump eggs in the blender.

3.  Dump everything else in the blender and blend until smooth.

3.  Let it sit for about 5 minutes, allowing the baking powder to do it's thing. 

4.  Pan fry in butter, ghee or coconut oil.  Makes about 9 medium sized (1-2tbsp batter per cake) pancakes. Enjoy!

Tips for great pancakes:
*Make sure your pan is hot before dropping batter on it.  Start heating pan when you start mixing ingredients.
*Let the batter sit for a few minutes before using it, allowing the baking powder to do it's thing.
*Flip when you dart to see bubbles forming.
*Make pancakes about 1 Tbsp
*I like butter or ghee best for frying pancakes

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