Coconut Whipped Cream with Fresh Fruit Puree

coconut whipped cream

Coconut is naturally sweet, and it’s full of good fats, perfect for a growing baby. This is a great little treat for both mom and baby. You can use whatever fruits you have, but I went with strawberries. 

Instead of layering, you can put a dollop of the whipped cream on top of a bowl of mixed fruits. 

Instead of that, you can whirl some fruit puree into a small scoop of the whipped cream as well.

This whipped cream is great as a substitute, anywhere you would use regular whipped cream. For example, if you make banana ice cream (just peel and freeze a few bananas, then puree them!), then scoop some whipped cream on top. Delicious!

coconut whipand strawberries


1. First, stick a can of coconut milk into the refrigerator. Leave it at least 8 hours.

2. Take the can out of the fridge, flip it upside down, and open it. The top will be liquid. Drain it into a cup (you can drink that if you want!). 

3. Scoop the cream out of the bottom of the can and into a bowl.

4. Using a hand mixer or whisk, stir the cream until stiff peaks form. It takes about 60 seconds with an electric mixer.

NOTE: Add 1/2 teaspoon of vanilla extract to the cream for a touch of sweetness.

5. The Puree: Cut the greens off the strawberries. Steam them for around 10 minutes.

6. Puree the strawberries. Place the puree into the refrigerator, until it cools.


Once it’s cooled, you can swirl the puree into the whipped cream. You could layer it like I did in the picture, but it’s tough! If you’re doing it for looks, then go slowly and carefully. If you’re just doing it for you and your baby, skip the looks and just mix it all together!