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GlutenFreegan Tropical Whipped Cream

Preparation time:  3 minutes in a mixer, 15 minutes by hand

Makes:  Enough to cover two 23cm/9in cakes or 24 cupcakes


  • 750ml cold coconut cream

  • 100g icing sugar

  • 260g crushed pineapple, well-drained

1) Whip the cream on high speed in a mixer until it thickens and forms soft peaks

2) Lower the speed on the mixer and add the icing sugar one spoonful at a time

3) Return the mixer to high speed until it forms stiff peaks

4) Strain the crushed pineapple and then remove as much of the liquid as possible by pushing it through the strainer with the back of a spoon and then spreading the remaining pulp between two paper towels and squeezing out remaining moisture.  You want the pineapple as dry as possible or it will water down the cream so you may need to change out your paper towels and repeat this step. This is fiddly but worth it!

5) Fold the crushed pineapple through the cream

6) The whipped cream can be used immediately or saved in the refrigerator in a sealed container for four days