Coconut Almond Whip

Love Chef Laura
by Love Chef Laura
6 servings
5 min

Coconut Almond Whip has been one of my favorites for spreading on grain-free bread, using it as a dip for fruit, and even adding a dollop on a cup of freshly brewed coffee. It only has a couple of ingredients and is dairy-free and refined sugar-free!


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This coconut almond whip has been a household favorite lately. As I said, we have been spreading it on toasted grain-free bread, dipping fresh strawberries in it, and even adding a spoonful on top of freshly brewed coffee. It slowly melts and acts as a creamer. So yummy!


How to make this recipe

  1. The first step to making Coconut Almond Whip is to place a can of full-fat coconut milk in the refrigerator and allow it to chill over night. Once chilled, remove from the fridge and turn the can upside down. Open the bottom of the can and remove any liquid. Place the thick part, or the coconut cream in a small bowl.
  2. Next, to the same bowl, add the almond butter, ground cinnamon, maple syrup, vanilla extract, and a pinch of salt. Stir to combine.

Equipment you will need

  • Full-fat canned coconut milk
  • Almond butter or your favorite nut or seed butter
  • Ground cinnamon
  • Vanilla extract
  • Maple syrup


Substitutes


This recipe calls for smooth almond butter, but any nut and seed butter will work well. Some of my other favorites include cashew butter and even peanut butter!


How to store leftovers

Leftovers can be stored in an airtight container in the refrigerator for one week. Do not allow it to come to room temperature it will weep and become soft.

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Are you looking for more easy snack recipes? Make sure to check out these Chocolate Figgy Bars, No-bake Cookie Dough Bars, and Frozen Yogurt Bars.

Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Ingredients

  • 1 can full-fat coconut milk
  • 2 tbsp smooth almond butter (or your favorite nut/seed butter)
  • 1 tbsp maple syrup
  • 3/4 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • pinch of sea salt
Instructions

Place the can of full-fat coconut milk in the refrigerator and allow it to chill overnight. Once chilled, remove from the fridge and turn the can upside down. Open the bottom of the can and remove any liquid. Place the thick part, or the coconut cream in a small bowl.
Next, to the same bowl, add the smooth almond butter (or your favorite nut/seed butter), ground cinnamon, maple syrup, vanilla extract, and a pinch of salt. Stir to combine. Spread on toast or use as a dip for fresh fruit. Enjoy!
Love Chef Laura
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