pineapples with coconut cream and nuts on a plate
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open can of thai kitchen coconut milk
just the solids in the can of coconut milk
solid coconut milk in a bowl
solids from coconut milk, vanilla and coconut extracts and sugar in a bowl
whipped coconut milk on beaters

You can put the whipped coconut cream into a small bowl and keep in the refrigerator until you are ready to assemble your dessert.  It will hold well overnight.  When you are ready to assemble your dessert, prep the coconut and nuts.

whipped coconut milk in small bowl

In a small skillet over medium heat, add the coconut and gently shake the pan.  Watch carefully and shake often.  You just want the flakes lightly browned.  When toasted, remove to a bowl.

coconut toasting in a skillet

In the same skillet, add the nuts and heat the same way.  Shake the pan until they are lightly browned in spots.  Watch carefully as nuts can burn quickly if unattended.  Put them in a small bowl too.

macadamian nuts toasting in a skillet
pineapple, coconut cream, coconut and macadamia nuts on a plate
pineapples with coconut cream and nuts on a plate

Whipped Coconut Cream with Pineapple & Macadamia Nuts

For a fabulous tropical twist on whipped cream, whip up some coconut milk. It is the perfect topping for pineapple or other tropical fruits.
5 from 1 vote
Prep Time 8 hours 5 minutes
Cook Time 0 minutes
Total Time 8 hours 5 minutes
Course Dessert
Cuisine General
Servings 4 Served
Calories 2 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 14 Oz. Can of Coconut milk full fat only
  • 1 Tbsp. Sugar or sugar substitute.
  • ¼ Tsp. vanilla extract
  • 1/4 Tsp. Coconut extract
  • Fresh pineapple
  • 1/4 Cup Toasted unsweetened coconut chips
  • 1/4 Cup Toasted and chopped macadamia nuts


  • Make sure your mixing bowl and beaters from a hand mixer have been refrigerated for at least 30 minutes. Make sure that the can of coconut milk has been refrigerated OVERNIGHT. It must be very, very cold to work.
  • Add the sugar and vanilla to the chilled bowl.
  • Open the can of coconut milk and drain off the liquid. You just want to use the cold, chilled solids in this recipe.
  • Whip the mixture until light and fluffy. (You will not get stiff peaks.) Serve on your sliced pineapple. Garnish with toasted coconut chips and chopped macadamia nuts for a true tropical dessert.


Calories: 2kcalCarbohydrates: 0.1gSodium: 0.1mgPotassium: 1mgSugar: 0.1gCalcium: 0.1mg
Keyword coconut cream, whip, whip cream
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