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    Home » Snacks » Coconut Almond Whip

    Coconut Almond Whip

    March 18, 2022 By lovecheflaura Leave a Comment

    Jump to Recipe Print Recipe

    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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    coconut almond whip on bread with a bite taken out
    Jump to:
    • How to make this recipe
    • Equipment you will need
    • Substitutes
    • How to store leftovers
    • Coconut Almond Whip

    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.
    coconut almond whip ingredients in a bowl with a spoon

    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.

    Coconut almond whip in a bowl with a spoon

    Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!

    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.

    Love Chef Laura signature
    Coconut almond whip in a bowl with a spoon
    Print Recipe
    5 from 2 votes

    Coconut Almond Whip

    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Snack
    Cuisine: American
    Keyword: dairy-free, gluten-free, snack, vegan, vegetarian
    Servings: 6 servings
    Calories: 168.3kcal

    Ingredients

    • 1 can full-fat coconut milk
    • 2 tbsp smooth almond butter (or your favorite nut/seed butter)
    • 1 tbsp maple syrup
    • ¾ tsp ground cinnamon
    • ¼ 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!

    Nutrition

    Serving: 2tbsp | Calories: 168.3kcal | Carbohydrates: 5.3g | Protein: 2.4g | Fat: 16.5g | Saturated Fat: 12.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.3g | Sodium: 9mg | Potassium: 188.8mg | Fiber: 0.7g | Sugar: 2.3g | Vitamin A: 0.8IU | Vitamin C: 0.6mg | Calcium: 36.1mg | Iron: 2.3mg
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    5 from 2 votes (2 ratings without comment)

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