Are you ready for the easiest and tastiest whip ever?? Totally refined sugar and dairy free, vegan and paleo compliant. Need I say more? Let me introduce you to your new best friend, the salted almond butter coconut whip. I am always on team salty sweet. I love salty sweet foods and think that you should too. Of course, if you aren’t on board, feel free to not use any salt in this recipe. Are you ready to give it a go?
This recipe couldn’t be simpler. Seriously. You are only 4 ingredients away from the tastiest icing/spread/topping ever (try it on this paleo chocolate cake or on this Hazelnut Hot chocolate). The key is using a good coconut cream. I really like this one and found that I get really good results when I make a whip out of it. Make sure to get the coconut cream and not the milk. Full fat coconut milk will still work but just won’t yield as much so you would probably need at least two cans. You could use any nut butter you want here but almond butter goes so well with this. I used a roasted almond butter from Costco that has no salt added. If your nut butter already has salt or a sweetener be careful about adding salt and the maple syrup.
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PrintSalted Almond Butter Coconut Whip
The perfect salty/sweet balance in this vegan whip. Use it as an icing, on top of hot chocolate, served over fresh berries or just lick it off the spoon!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Category: Dessert
- Cuisine: vegan, dairy free, paleo
Ingredients
1 400mL can coconut cream (I use this one and I really like it!) stored in the fridge overnight
2 tbsp almond butter
1 tbsp maple syrup
pinch of sea salt
Instructions
After letting your coconut cream sit overnight in the fridge the solids and liquids should have separated. Scoop the solid cream into a bowl. Add the rest of the ingredients and beat until well incorporated using a hand mixer. Store in the fridge until it is ready to be used!
Notes
-if you are using this to ice a whole cake I might triple(or more?) the recipe.
-the type of coconut milk or cream you use makes a difference! I have used some that don’t make a whip at all so try to get the same brand!
What size is your coconut cream can, 400ml or 150ml? Excited to try this recipe! Thanks for sharing.
Hi Tara! I used the 400ml size can from Earth’s choice. I hope you enjoy it!
Any ideas on the calories for this? Ta
This would be so good on a bazillion things, but I bet the best would be eaten straight up with a spoon 😉 YUM!
haha Yes Dawn! I definitely consume most of this via spoon 😉
This looks so creamy and dreamy! I can just imagine how delicious this would be slathered over toasty toast, melting into every crack. And it seems so easy! Maple syrup is my go-to for natural sweeteners. More so since moving to the South. It’s like adding a little piece of home/Canada to my food. (My Ma brings my the good stuff from Quebec when she visits!)
★★★★★
oh yes it would be so good on toast! Isn’t maple syrup the best? We send it to family in Lithuania!
Liz, I love this idea. I have coconut milk every day with my “seed cereal” – and am happy to add coconut to my life in other ways. The tips are helpful – must say that it is not always easy to find the “cream” vs. the milk. Looking forward to trying this! Great idea! Diane from Kitchen Bliss / FBC
Ah you’re right- it can be tough to find the cream. You can still use full fat coconut milk but you might need two cans (and not all types will whip easily)! Also, I am liking the sounds of your seed cereal!
This looks so amazing I can’t believe it’s only four ingredients. But I guess the key here is to make sure you buy really quality ingredients.
Thanks Ayngelina! For sure the quality of ingredients always makes a huge difference.
Yes!!! I want this right now. On everything… I think I might put it on my pancakes… with additional maple syrup drizzle… 🙂
★★★★★
oh yes… it would be divine on pancakes!!!
Lizzy, Earth’s Choice cream is not available in my area. Can you recommend another brand, or which one to avoid? Thanks.
Hi Sandy! Others have said that the Trader Joes coconut cream and the full fat Thai Kitchen Coconut milk work although I haven’t tried them myself. I did try it with Cha’s Organic coconut milk which was a melty mess. I ended up just heating it up instead and using it as a warm sauce for fruit which is a great fall back.
Do you refrigerate overnight directly in the can or you transfer it to a bowl first?
Hi Christine! Refrigerate the coconut milk in the can overnight. Then, it will be easy to scoop the cream off the top after.
Looks yummy!
Thanks Adrienne! It really is!
I am on Keto right now, do you think I could substitute xylitol for the maple syrup?
Hi Carla! I haven’t tried but I feel like most other sweeteners should work! If you do try it let me know how it goes!
Looks soo yummy and delicious. I want this right now 🙁
Gonna try making this in the same way you made it.
yay! I hope you love it!!
How long will this last in the fridge?
Hi Jennifer! Sorry for the late response. It should last about 3 days in the fridge. I’m not sure about any longer than that as we have always finished it off!
Hi Liz! I’m not sure what I did/didn’t do but mine didn’t whip at all! I even used Earth’s Choice coconut cream and refrigerated the cans. Oh, but I did add a little extra syrup. Oops! Maybe that’s it. 🙄 It’s actually kind of a wet lumpy consistency. The taste, however, is quite yum! 😉
Oh no! Did the cans of coconut milk solidify? The liquid should have separated in the can and you don’t use that part. Otherwise if it is over-whipped it might melt a bit but you can throw it back in the fridge and it will solidify again and then you can try whipping it again. I hope that helps! I am in the works of doing a step by step guide and video for this recipe to make it easier!
Hey, thanks for your reply!! Ohhh, wait! Was it coconut “milk” or coconut “cream”? Yikes 😳 I read “cream” and bought that. Yes – the cream solidified and separated upon refrigeration. I didn’t use the liquid part. And, yes, there was quite a bit of in and out of the fridge followed by rewhipping attempts! 😆😂 Well, we had fun with it, regardless, and it was really great on the cake! 😋
Looking forward to your vid tutorial! Thanks 😃☕️🥣
What should I do with the left over liquid in the can of coconut cream?
I save it and use it in smoothies!
I made this today and enjoyed a big scoop on a cup of delicious vegan hot chocolate. It was serious goodness . Thank you 😊
★★★★★