Tropical Coconut Whipped Cream

A no-sugar, no-sweetener, low-carb dessert?! It’s not as impossible as you might think, and tastier than you’ll believe! With just 3 wholesome ingredients, you can make a delicious, sweet-tooth-satisfying dessert. And it’s loaded with wholesome, fuel-filled fat! An easy healthy recipe to enjoy as a Whole30 dessert, or as a sweet treat on a Paleo or low-carb lifestyle!

  • Author: Sal Mendoza
  • Yield: 8 Servings


  • banana slices
  • 15 oz canned coconut cream
  • toasted coconut flakes


  1. Let can of coconut cream rest upright in fridge for a few hours.
  2. Remove from fridge, turn can over, and open can from bottom.
  3. Scoop out thick coconut cream, leaving liquid behind, and place in a large mixing bowl.
  4. Whip coconut cream with a hand mixer until light and fluffy.
  5. Serve topped with banana slices and toasted coconut!
  6. *To toast coconut flakes at home:
  7. Preheat oven (or toaster oven) to 325°F (190°C).
  8. Spread coconut flakes on a baking sheet, toast for 3 minutes, stir, and toast 2-3 more minutes.
  9. Make sure to watch while they toast because they’ll brown and burn quickly!
  10. Yields ~2 cups coconut whipped cream.
  11. *Nutrition provided per ~1/2 cup of coconut whipped cream, topped with 1/4 banana and 2 Tbsp toasted coconut flakes.
  12. 3g fiber | 5g sugars | 9g net carbs


  • Serving Size: 1
  • Calories: 228
  • Fat: 20g
  • Carbohydrates: 12g
  • Protein: 2g
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