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Frozen hot chocolate made with reishi mushrooms in a mason jar topped with coconut whip cream and chocolate with red straws in the background

Homemade Coconut Whip Cream

The perfect topping to the frozen hot chocolate!
Prep Time 5 minutes
Servings 4 Serving
Calories 188kcal



  • Open the can (upside down) and drain the water. The more water you leave in there the less “whip cream texture” it’ll have.
  • Scoop out the coconut cream into a bowl and whip it with a handheld mixer. It fluffs up and makes coconut whip cream!


Note: the can of coconut milk must be chilled in the fridge upside down overnight. This allows the milk to harden into a cream you can whip.


Calories: 188kcal | Carbohydrates: 3g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 12mg | Potassium: 210mg | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg