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5 from 1 vote

Method 2: Coconut Whipped Cream with an iSi Whipped Cream Dispenser


  • 1 can full fat Thai Kitchen coconut milk*
  • 2-3 Tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 1 Tbsp maple or honey**


  • Blend coconut milk with 2-3 Tbsp coconut oil (depending on fat content of coconut milk).
  • Add 1 tsp vanilla and 1 Tbsp sweetener of choice.
  • Place the mixture into the dispenser.
  • Refrigerate for at least 3-4 hours, shake well, and enjoy! Keep in your refrigerator for up to one week.


*Don't be tempted to use light coconut milk or coconut milk from a carton - the fat is crucial here!
**You can substitute a few drops of liquid stevia here if desired