When I tried to whip the cream it became flaky, dry, and looked waxy. I’m going to be making this to top cupcakes and wonder if piping it would be best freshly made or refrigerated over night. How long does it take to separate in the freezer vs. the fridge? As mentioned above, any brand that uses nothing but water & coconut (extract) is your best bet! whip the cream on high speed until you see soft peaks in the bowl. Put the bag over the can and then push your fingers down into the can and then put on the rubber band. This was a total FAIL for me. Notify me of followup comments via e-mail. But I do not have a mixer. Can we use coconut sugar or would that not work? Hope that helps! It’s very thick, comes out like thick cream. It’s been made in our home multiple times and we adore it. The brand from Trader Joes’s pictured in the write up, with the brown label, worked really well (except for the occasional dud can). Best of luck! My coffee shop offers lattes topped with whipped cream, but for the lactose intolerant, we use soy milk instead of real milk. The cream had guar gum in it, and that single additive prevents cream from taking on air. I’m in Australia so I’m not sure if you have icing mixture in the U.S). I buy the full-fat coconut cream from Trader Joe’s and it still separates in the fridge. So, shoul I attempt this recipe without chilling it? Use a good quality brand coconut cream and it should be OK! Mae Plao has a little more cream on top than Chaokoh. DON’T FREEZE IT! Perfect for topping vegan and non-dairy desserts. Could I spread it on the cake then keep the cake refrigerated until serving? Watch for sales. I’ve read that u can’t whip lite coconut cream only full fat, but I tried it anyway after refrigerating the tin overnight upside down & not using coconut water in tin only creamy part (Aldi lite coconut cream) with a manual hand whisk with 3Tbs of caster sugar & it turned out perfect! It is organic and is coconut cream . Thanks much. Expensive and worth it. No it should be fine! Its unbelievable in the 21st century there is no whole fat coconut milk can available in my country. ), being sure not to shake or tip the can to encourage separation of the cream and liquid. I tried this for Thanksgiving using Aroy-D. This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream. I’m new to making coconut whipped cream, and I tried to follow your directions using Trader Joe’s Organic Coconut Cream. It chilled really well. Thanks! If you give it a try, we would love to hear how it goes! (2006). easiest method…just put the whole can in the freezer. Love the coconut flavor too! Native Forest ‘Classic’ is the only way to go, according to moi. I don’t have a hand-held mixer. Good Luck! Does this have to be sweetened? I tried thai kitchen with guar in it, it’s congealed and in pieces. To ice a cake I would use less though…maybe 3/4 of a can. I opened a can of coconut milk and as always dumped the cream and milk in vitamix to blend It came out looking curdled Is it ok to use The date is good until july of 2019thanks. Thank you . But if anyone gives it a try, we would love to hear how it goes! Not sure if it’s because the cream was in the fridge for too long, it had a sour taste, couldn’t use it, maybe add it to coffee or a smoothie. Better luck next time! Hello, can I substitute maple syrup for powdered sugar? Hi, could this creme be used as filling between 3 layers of chocolate cake or will it be too thin and get all pushed out? Do you mind sharing what brand of coconut milk you used? Our goal today was to make the whoopie pies, but our Shop Rite did not have any full fat coconut milk… so we had to figure out a different way to make this whipped cream. Here is a good article about it: https://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php. When we mixed it with an electric hand whisk it became all crumbly and looked more like cottage cheese. I have made this a couple times and did use Thai Kitchen (before seeing your tip about it). Was great, it tasted great, was stiff enough to hold . Anyway, this does look interesting and perhaps worth a try. Hi Jennifer, you can certainly omit or use stevia instead. Because the liquid will freeze and the fat may not separate. I am always surprised Starbucks hasn’t discovered this yet, as far as I can tell. Best of luck! I don’t have an electric mixer…. Gave up and put in magimix. ), Whipping with a hand mixer or stand mixer until light peaks form, Optionally sweetening with sifted powdered sugar or stevia to taste (liquid sweeteners can weigh it down. I make a frozen Peanut butter pie, and as an experiment turned that recipe into Coconut Cream Pie. I get Native Forest brand (none or few additives) easily through amazon prime….I live in Alaska. I should have read it first and then I would have bought a different brand. It tastes great so I’d hate for it to go to waste. This was amazing – I used refrigerated coconut cream to whip with sugar, then iced a two layer chocolate cake. Ah I’m going through this right now! I know it says this recipe is vegan but I know regular white sugar isn’t vegan and icing sugar just comes from regular white sugar. This video will show you how, it uses kitchenaid, but will work with all mixers. It's not often I write reviews but on this occasion I felt I had to. Can is blue, and source of coconuts is Sri Lanka. Thank you again for you wonderful recipes. If you give it a go, report back! I didn’t try piping it, but I assume it might be too soft to hold a “piped” shape. Thank you so much for this recipe. I’m a pretty decent baker and I’ve tried to make this 3 times now, with 6 different brands of coconut milk, going from organic to non organic. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. I have had the exact same problem with the TJs coconut milk lately! If you don’t have space in your kitchen or extra funds to stock cans, I also agree with Dana’s shake-the-can test at the store. I beat it with a mixer for quite a while, 5-10 minutes, and it turned out ok in consistency but tasted too coconut-y (not surprising but somehow it wasn’t what I was expecting). I use the brand Aroy-D and love it. How to whip coconut cream to make coconut whipped cream. Can I use this to frost a vegan vanilla cake? Best cool whip substitute ever. The only thing that is not my favorite is the density the final product has… does anyone have any tips on how to make it lighter and fluffier? I used the Aldi brand coconut milk they’ve been selling recently and it turned out perfectly. Good luck! If you pick it up at the store and it sloshes around, put it back and get another one that sounds solid! Has anyone tried using gelatin to stabilize this as you would with whipped cream? Both the cream and the milk don’t separate from the liquid. We tried this last week and loved it! Sometimes I prefer more coconutty and other times more pineapple-ey. You can adjust the height of your mixer so the attachment touches the bottom. Can I get this effect if I stir or whip by hand? It seems to be something about the coconut milk. I guess this’ll make it that much difficult to find a good way to make vegan whipped (coconut) cream. cream of coconut isn’t really suitable for whipped cream. WF 365 is great for coconut yogurt, but sometimes it can be a little thick and not whip quite as well. It is nice and thick. If I could make a brand suggestion for those of you having a hard time with their cans of coconut milk, I used to have that problem until I found the cans that are just pure coconut. My rating is based on my poor choice of coconut cream and in previous attempts inability to make soft peaks. It’s organic and doesn’t have any guar gum in it. If it’s not too overdone, you can make it into a mousse by adding frozen fruit (to the vitiamix). Mine usually keeps in the refrigerator for up to 1 week, sometimes more! The coconut cream will now be at the bottom - just pour out the liquid (you can save this to add to a smoothie or popsicles for the kids), and scoop out the coconut cream into a small mixing … Any thoughts on what I may be doing wrong? This was really good. I ‘m just about to go make it with my coconut milk I made yesterday. Or will that ruin the texture of the whipped cream? We tested 9 brands and these are the results! This is a breakthrough for us since we aren’t eating dairy or sugar. Just grate your coconut using the tiniest holes on your hand held great and squeeze to get the lightly thick cream. To make the cream, you just scoop the cream part from your coconut milk, add a touch of sweetener, and mix until soft peaks form. Like should it stay in the fridge until the last minute and should i whip it up again before serving… You mentioned it harden the longer it sits in the fridge. It unfortunately doesn’t do too well at room temperature, but chilling it does help it firm up. EXCELLENT! Have you switched to the Thai brand or have you found a way—maybe added another ingredient? :>)). Hi Lena! Super! I don’t know what all this fuss in on this thread about testing cans and separating them, either. What about coconut sugar? That does not happen often. It’s super helpful for us and other readers. I forgot to give it a star rating, definitely 5 out of 5 and I found it very easy to make and I am not normally a dessert/pie/cake maker. Hi, Ellie. Must use a handheld mixer as my whip attachment did not reach the bottom of the bowl sufficiently to whip the cream. Seriously AMAZING. STABILIZED WHIPPED CREAM: Gelatin gives whipping cream a firm, mousse-like texture giving it many uses. Hope that helps! Some did contain guar gum, but others did not. I sort of mickey-moused this recipe… I had opened a can of Aroy-D coconut milk for golden milk the day before (which I had stirred before using) then popped the half or so remaining in a mason jar in the fridge. Not an expensive or organic one, just less water. Hi Lynsi, we have updated the post with new brand recommendations and tips that should help for next time! Plus, we’ve recently updated the post with new information on what brands are best and which brands to avoid! I am having the exact same experience, i used the full fat Trader Joe’s organic coconut cream did everything as instructed and it comes out curdled like cottage cheese another time it just separated into small balls,the more I whipped, the more it separated. Thanks. Put a blob of peanut butter and then a blob of coconut cream on top of each slice. Room temp is hot here (~30 degrees) so I had to work fast. In organic powdered sugar, they do not use this process which means it is vegan! We think it would work! Walmart in Canada has the Savoy brand which is very good. Hi – I have tried several times to whip coconut cream. Sorry to hear that brand didn’t work out! Minimalist baker you are amazing and thank you for this recipe. Wonder what I am doing wrong?? BTW: Totally loving the coconut yogurt! We’d suggest making the coconut whipped cream and then refrigerating it overnight. You can, but it can deflate the coconut whip and weigh it down…I’d recommend stevia before liquid sweeteners. Oh, and if there are some little lumps, you can add in some of the leftover liquid from the bottom of the can to thin it out a little. If you really want to know what you are eating you seriously have to do some heavy research into what these ingredients really are. I’m using TJs. Blend for a few minutes until it separates into a cheese like substance and a watery substance. Tips For Making The Perfect Coconut Cream. But it doesn’t have the same light, fluffiness of coconut cream and wouldn’t work well in desserts such as mousse. Let us know if you figure it out! Is canned coconut milk the same as the carton coconut milk you would use for cereal. I am wasting an awful lot of coconut milk full cream in cans trying to make this recipe. They took out the guar gum emulsifier additive, and now it won’t blend at all, looks just like a watery cottage cheese. I am going to try this recipe for the topping on her Vegan, Gluten-free Chocolate Cheesecake for my Mom’s 80th birthday party on Sunday. Love your website btw. Happy baking! It’s an emulsifier, which keeps the cream and the water blended together – the coconut fat won’t separate out. I was just wondering how far in advance I can prepare the whipped “cream”? Then I would apply it between the cake layers and then chill until service. Cream settles to the bottom, while liquid sits on the top. I’d prefer brow sugar. Hi there! Could there be a reason for that? Didn’t work. Tips and Tricks. If you give it a try, we would love to hear how it goes! Hi , do you have any recommendation for a hand mixer? Hi Dana. This will be my new go-to whipped cream for dessert; even Daddy and Grandpa liked it! Perfect! (Added the pumpkin spice to better suit my cheesecake and lessen the coconut taste) Even so, it was still super yummy and easy! Scoop out the coconut cream for whipping, and you can use the coconut water in a smoothie. Ah good idea!! I kept adding a bit at a time, blending each time, and ended up using the WHOLE CAN of coconut cream! Hi! Hi Jenna, if you whip coconut cream too much, it actually becomes liquidy again. It really would be helpful to know what to avoid for those of us who don’t have easy access to the brands listed! Hello, I have a question about making coconut whipped cream. Thanks for everyone’s comments. My father’s favorite “ice cream” was made from coconut milk, no dairy. Dana, thank you SO MUCH for posting all of your incredible recipes, I use them as a guide almost every single day and this one is definitely in my top 10! Hi Natalie, it does retain a coconut taste. Even refrigerated, you’ll find that it still maintains a soft consistency. Finally don’t have to worry much about sugar,sodium or the total calories and also other ingredients which will be way higher in processed food. I’m guessing it wouldn’t melt fast enough and then a person would have runny cream instead of whipped cream. I stumbled upon how good it is for whipping accidently. If not, the coconut cream will not harden and it might not get the fluffy texture we’re looking for, as it will be too soft. You have to find coconut cream which contains much more fat about 34.68 grams to 100 gram content in order to do so. We have included updated brand recommendations in the post. I thought it might be the confectioners sugar but I only used 1 1/2 tbs. I followed your tip about putting the reserved water a little at a time but I’m not sure if it was too much or if maybe I over whipped it? I do when I want the whipped cream to be stabilized. Should I just cover it and leave it out on the counter? stay away from cheap and popular brands and Carrageenan stuff. Hahahaha. I accidentally shook my can….is all lost? HELP! I added cocoa powder and it was delicious. I don’t want to use powdered sugar or Stevia as I want to use this as a topping for my daughter’s first birthday cake. I make mine from homemade coconut milk. How did it stay out at room temp? We would really appreciate any advice. Love this recipe. Still didn’t exactly turn out as I’d hoped as I think the brand of coconut milk wasn’t particularly good. I just do not want anybody to assume that powdered sugar us automatically vegan, which it may not be. Family owned and genuinely good peeps. Candy- I tried throwing it in the refrigerator for a day to see if I could bring it back, and it is still liquified. Hi Sue, yes, we have found several! I was hoping to use it as a filling to a vegan cake recipe that I have. Or can it be made without sugar for creamy, non-sweetened topping? Sitting overnight in the fridge the “whipped cream” took on more of a frozen Cool Whip consistency. My goal was more of a vanilla flavor overall. THIS Has changed my life :) also I always have been buying coconut cream and just diluting it if I want something thinner. It will melt once it begins to heat from the whipping. the vegan butter (used in your other frosting recipes). You can take cane sugar and whirl it into powder in a spice or coffee grinder. Hello! I am in the same situation! The whipped cream tastes like absolute heaven. Maybe that gave it tons of time to separate. If you do use it, watch carefully. Hi I am trying to make coconut whipped cream using full fat Native Forest brand coconut milk. Use immediately, OR (our preferred) make ahead and chill for 4 hours + where it will firm up even more! We had coconut trees in our yard in Hawaii!!! It is natural to wonder just how compatible coconut whipped cream is as a heavy whipping cream substitute. Sometimes barely any whipping is necessary to make light, fluffy whipped cream. I used the brand Trident if that can help someone. I wanted to use this to frost a watermelon “cake” on Christmas so I did a trial run the other day. The pie was still delicious, just too sweet. It will only hold up for 1-2 hours at room temperature. Very disappointing results – more like an icing than whipped cream, and so, it will be used as icing. It worked wonderfully I’ve tried it in the fridge and room temp with the same result. Hi Tiffany, we haven’t tried Thai Kitchen coconut cream and aren’t sure how it would work. I imagine I would have to scrape the blender and mix by hand, then start again; or do you think a handheld is the only, or best, way to create the whipped texture? Hi Melissa, sorry to hear that! I did try to salvage this by using tapioca starch and gelatin, nothing helped make it more “robust”. I never realised that I could substitute coconut cream for dairy cream and I had my grandsons 3rd birthday to go to yesterday so I used coconut cream instead of dairy cream in a potato dish that I normally make, well that went down well too with everyone wanting the recipe. Even if it did, what is more tropical than coconuts and lime! Enjoy and leave a can or two of coconut cream on the shelf at Walmart for me. I’ve enjoyed the recipes from this site and tastes are varying. The best brands for full fat coconut milk that I know of are Thai Kitchen and the 365 brand at Whole Foods. I have a professional Kitcenhaide, so it it not a problem with not having a powerful mixer. Used 3 cans of WF full fat coconut milk. About how much cream do you get from one can of chilled coconut milk? Feel free to sweeten to taste! In summary – look for a full-fat can of coconut milk that does not have guar gum listed on the ingredient list. Lots of these comments are referring to coconut milk. If you try it, we’d suggest pulsing on low and making sure not to whip too much. I’m from the UK and our whipped cream is not sweet. Is it coconut cream or milk that is meant to be used ? Need to get the Arroy D to try. Lol just can’t wait to try it out!!!!! There will be a slight coconut taste, but as long as that doesn’t both you, we’d say go for it! I’ve made this several times without issue, but last night I had an epic failure. Any suggestions if i wanted to use these to frost cupcakes? I’m sorry but this comment is very mean spirited. Makes 400g of delicious coconut whipped cream Ingredients: Nature's Charm Coconut Whipped Cream 1 can Natural Vanilla Extract (optional) 2-3 drops Coconut Sugar or Maple Syrup (optional) 1 Teaspoon Directions: 1. Powdered sugar has cornstarch which helps the peaks stay stiff in milk-made whipped cream, I wonder if it is useful with coconut whipped, since it seems to naturally hold peaks for a long while ? I’ll let you know how it goes and post photo if I can. It whipped up beautifully and tasted fabulous. I’d like to try and make a butter cream frosting with it. Ugh :(. The authentic recipe for Pina Colada contains no dairy at all. Sorry :/ I’m crazy. Every time I did this, it thickened to the consistency of butter. and how you sweetened & whipped it & then used it, day by day, in so many various ways, ending up with freezing the leftover coconut water to use later for smoothies. I had Aroy-D and Nature’s Forest in the cupboard and saw the score each got. I kept the coconut cream in the fridge for well over a month, it whipped up thick and creamy but I did not like the flavour at all. Perhaps sweetened with date sugar, stevia, honey powder, etc.? So odd about the sour taste- it does sound like maybe it was spoiled? I have made it three times now and my family absolutely loves it. Hi Blu, You may want to check out our updated brand recommendations in the post. Great price too. You want to make sure your coconut milk brand is cruelty free. Hi Kimberly, It sounds like the brand of coconut milk may have been the issue. Tracked with gps the coconuts get washed out to sea and float on the current and when they make landfall, detect temperature and fresh water access, and sunshine, they sprout! They spread to the the Americas and Peru where the Europeans picked them up. This will help the coconut cream stay cold and thick! I refrig I’m making this with the Carrot Cake recipe for my boyfriends 30th Let us know how it goes! I have the Thai Kitchen coconut milk but have noticed that it has guar gum in it. I cannot be doing something wrong I don’t feel like. Yes, it does still need refrigeration. It’s my go to coconut milk so I guess I’ll give it a try. Didn’t whip quite at stiff as I’d envisioned at first, probably caught too much liquid from the can, but a night in the fridge really firmed it up. They’re my go-to! Next time, would you mind leaving a rating with your review? I’ve been having a lot of trouble with coconut milk lately. look for coconut milk brands that don’t have any emulsifiers, chill the coconut milk for around eight hours or overnight, chilling the coconut cream for around eight hours. I got mad and we just ate it like that, but the weird thing was that it was gritty! Hi Victoria, we’re so glad you enjoy our cookbook =) Unfortunately, coconut whip doesn’t hold up well at room temperature. I’m looking for a good whipped cream recipe to frost and decorate a birthday cake. It separates and gets all clumped up and is a yucky texture. However, I tried it anyway, carefully scooping out the fatty liquid the top third of the can and it worked out just fine. Ug – how disappointing. I forgot about it for 24 hours and when I took it out and opened the can it was really white and firm. Now they have only organic cream of coconut and other organic coconut milk in cans. Does it *require* powdered sugar? Enjoy! Any idea what would cause this to happen? KitchenAid mixer whipped it perfectly and served atop fresh blueberries and raspberries. Trisha, sorry for the confusion. Hi Emma, unfortunately some brands of coconut milk don’t work as well as others. 2. Is there something else I should use? Can I use coconut sugar or honey instead of the powdered sugar? Can you please share the brand of coconut milk you used? Let me add some notes: This “whipped cream” is not as workable as real whipped cream inasmuch as it is softer and not amenable to “frosting” a cake (while the addition of gelatin to real whipped cream does make a product that can frost the top and sides of a cake). It unfortunately doesn’t do too well at room temperature, but it should last a couple hours as long as it isn’t too hot. I feel some fluffy white coconut is in my near culinary future! Once it is thickened and light and airy, stop the mixer. We mixed some more, tried a hand whisk, added the vanilla and sugar, watched videos about how to do it. :). Its best to make your own milk, you get more from 1 coconut too!! And, as I’ll be frosting the cake in advance, will the whole frosting become really hard or the sugar will kind of prevent that? Sorry my question wasn’t asked the right way, what I wanted to say is that here I live we don’t have any of the brands mentionned in canned coconut milk when only have fresh coconut milk sold at the market. In that instance I don’t know if it can be salvaged. After I read your info, I confirmed it with this very useful website, which totally supports what you found ie that tapioca starch will work nicely! Is this what went wrong? Hi Carol, feel free to omit or sub a little stevia! I will definitely try your recipe. Bon apetit! Or will it keep firm enough to use after an hour out of the refrigerator? Health Garden has powdered agave.. you can purchase it on Amazon. Ber. 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