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Whipped Coconut Cream



  • 1 medium/medium large zucchini peeled & diced into small cubes (approx 2 1/4 cups)
  • 1/3 c cashews, soaked for a few hours and drained
  • 1 -2 medjool dates, pitted, soaked and chopped
  • 2 - 2 1/2 tbsp meyer lemon juice
  • 1 tbsp. nutritional yeast *optional for flavor
  • 1 -2 small cloves of garlic, chopped
  • 1 tbsp. diced sweet onion (or 1 tsp of onion powder)
  • 1 tbsp. chopped curly leaf parsley
  • 1 green onion/scallion, sliced (green top portion only)
  • 1/4 tsp. Herbamare or salt or to taste
  • Fresh ground pepper to taste
  • Splash or two of unsweetened almond milk (if using a regular blender)


  1. Place the coconut milk in the fridge and allow it to sit overnight. Take it out the following day and resume to the second step.
  2. Open the can and scoop out the hardened coconut mass that has gathered on the top into a bowl. The coconut water that remains can be used in any recipe that calls for plant-based milk so there is no need to throw this out.
  3. Grab either an electric or manual hand mixer and start whisking the mass until you have a smooth cream. I used an electric hand mixer and it took less than 1 minute from start to finish. It will probably take slightly longer if you use a manual hand mixer but it is far from undoable. Serve immediately


Any left-overs can be stored in the fridge for up to 1 – 2 weeks. It will firm up a bit yet all you need to do is re-whisk it before serving. It hardly gets any easier than that!

If you are serving this as a condiment next to spicy Indian food, do not add in the vanilla. Skipping that and you will have a more savory cream.