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Retrieved 22 March How can I get rid of the lumps? Archived from the original on 7 April My question is whether this is the same as coconut oil, as it looks very similar hard, flaky and translucent. Manufacturers do the same with Almond Milk too.
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Or will it keep firm enough to use after an hour out of the refrigerator? Thank you so much for this recipe. It is so delicious! I added a touch of cornstarch to compensate. Hopefully I will get it right the next time…because there will be a next time ;p. Store them in the fridge lid side up.
Use the oldest first because it will be the most settled. Put a blob of peanut butter and then a blob of coconut cream on top of each slice. I do it one at a time as I pop them in my mouth. A can of coconut cream lasts me a couple of days. To keep it fresh I push a sandwich bag down into the empty part of the can to minimize the amount of air in the can and use a rubber band to seal the bag to the can. Put the bag over the can and then push your fingers down into the can and then put on the rubber band.
The combo of coconut cream, peanut butter and banana is something to behold. Less mess keeping it the can too. Enjoy and leave a can or two of coconut cream on the shelf at Walmart for me. So disappointed when the shelf is bare. I enjoy making coconut whipped cream very much.
I try to keep at least 4 cans i the fridge at all times; ready and waiting for whatever I decide to whip up. The last couple of times I have had a problem with little chunks left no matter how long I whip it. Is there something I can do? HI Dana, I just made a batch and it is delicious! I am planning on serving it tomorrow.
Do you have any suggestions on what to do before i serve it? 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. So simple and easy, my coconut whip cream came out perfect. I had a sprouts brand of coconut cream and left two cans in the fridge for a day and a half to insure speration. In our house we have two rules: This recipe, followed to the t, is perfect!
I made this to top my pumpkin cheesecake, and it turned out quite nice! I used A Taste of Thai coconut milk and it separated nicely. The coconut flavor was a bit strong for me not a bad thing, just not what I was going for I also added about a tablespoon of pumpkin spice. It was delicious, and after letting it set overnight the coconut flavor was less prevalent. My goal was more of a vanilla flavor overall. Added the pumpkin spice to better suit my cheesecake and lessen the coconut taste Even so, it was still super yummy and easy!
This was my first time successfully making a coconut whipped cream and I look forward to trying different brands and tweaking the flavors for various purposes.
Will this whipped cream work for that? I used a can of coconut cream from Aldi and it was separated enough to scoop the cream gently from the top after only 8 hours in the fridge. It might be, but just be careful to open the can cream-side up the way you had it in the fridge. Just leave your cans of coconut milk in the refrigerator until ready to use.
By the way excellent cool whip! Cream settles to the bottom, while liquid sits on the top. Best cool whip substitute ever. Keeps in the fridge very well and tastes even better the next day or so. Just had some on some Costco fruitcake last night which just took it too the next level! Minimalist baker you are amazing and thank you for this recipe.
Maybe some vegan pie, cake, avocado chocolate pudding. Oh yeah the sky is the limit with this one! I think we can make our own coconut cream…. Just made something like that tonight and waiting for the outcome. Just grate your coconut using the tiniest holes on your hand held great and squeeze to get the lightly thick cream. I just made this for a party. So delicious and incredibly easy. It worked wonderfully Thank you so much for the recipe! Lately, I have had trouble with Goya, the cream will be curdley, I wonder if they change cans in my store, Yes, I have place the can upside down, but, still remains a liquid.
So, I came back to your web site to see if I did anything wrong. The whipped cream tastes like absolute heaven. I wish there were more vegan dessert recipes available highlighting Lucuma. Dana you should try it!!! Hey There, I was hoping to make this coconut whip cream for a friends birthday. I was hoping to use it as a filling to a vegan cake recipe that I have.
Ideally, I would chill the whipped cream after making. Then I would apply it between the cake layers and then chill until service. Yes, see that in action here!
I have Nutriva Coconut Oil and its in a hardened state because of the cold weather. Can I use it to make whipped cream? Thanks for any information. Or can it be made without sugar for creamy, non-sweetened topping? Thanks for a beautiful recipe! Or would the food processor be the next best bet? I just tried it with a food processor and then a fork because I dont have a mixer. And it separated so so so fast and depressingly I had to throw it out.
Such a bummer too because it tasted amazing. Thai Kitchen is best? Chaokoh is either the same price or cheaper, authentically Thai, and you can find it most anywhere. So I had to throw almost all of it away. Check it out first. But thanks for the recipe, I had fun looking forward to the whipped cream anyway! If you pre-make the coconut whip and then refridgerate and it sets, are you able to re-whip for re-use??
Very easy and delicious! I used this recipe to make a dairy free key lime pie. It is in the freezer now and we will see what it tastes like! Even if it did, what is more tropical than coconuts and lime! Thank you again for you wonderful recipes. Might try again somwtime. Mine came out with little lunps in it.
Could there be a reason for that? Do you think this would hold up like cool whip in a Watergate Salad? Our in a refrigerator pie? This was really good.
I actually added a bit of peanut butter and my kids loved it! Definitely will use this recipe over and over. I tried making this using coconut cream, but there are chunks. I whipped in KitchenAid using paddle. Should I use whisk instead? I am wasting an awful lot of coconut milk full cream in cans trying to make this recipe.
Can in fridge for weeks. Freezer for bowl and whisk. Tried with hand whisk. Transferred to chilled bowl and stand mixer. Gave up and put in magimix. Lumpy and looked curdled.
Sooooooo, I shook the can. It had been in the fridge overnight, and hasty me decided to see if I could hear if it separated yet. Should I take it out and let it become room temp again before re-refrigerating or just leave it in there longer to make sure it separates? I was so excited when I first saw this, then completely let down when I saw the sugar as the second ingredient.
What can I do to still be able to get this yummm looking coconut whip? Any ideas or suggestions? Healthier options instead of the powdered white sugar? Organic or not sugar is sugar… could a coconut sugar be used perhaps? 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?
Dear Friends, I know that it should be a full-fat milk, but could you let me know how much precisely the fat content should be? Is 18g of fat per every g enough? Thank you so much! Everytime it goes right to the trash. First just grainy, then chunks and liquid. Never anything close to a whipped cream or even just cream.
Maybe coconut milk in Europe is just not the same as the one sold in the US. Ug — how disappointing. If your cream is separating, it means they are producing mixed batches of coconut milk ie the last of the coconut milk process which is thin milk, with a bit of the fat stuff then using an emulsifier to make it appear like creamy milk.
Manufacturers do the same with Almond Milk too. In the UK, France and Australia I have on occasion come across separated milk that has kinda tiny lumps in it.
So I switched to buying only from reputable Asian supermarkets and they are always great. Hope you find the right one soon. Vegan life is not the same without ripe bananas covered in coconut whip. Hi Kathy, not sure if you have tried this or not, but you can make vegan frosting with a load of powdered sugar and then added little bits of coconut milk or even almond milk and whisk until the right consistency is achieved.
The higher the fat content, the more frosty like it seems to be. Coconut cream would be a better option for a really luscious topping. I always add real vanilla beans too — its very hard to not eat it from the bowl!!!!
Hi I am trying to make coconut whipped cream using full fat Native Forest brand coconut milk. The whipped cream came out lumpy and grainy. How can I get rid of the lumps? Also this has been happening to me a lot lately. Any suggestions on how to prevent it from happening. Mine keeps coming out lumpy or kind of grainy. I first thought it was the powdered sugar, but it happens still when I sift it in.
Any thoughts on what I may be doing wrong? I keep the coconut milk in the refrigerator all the time. Is it possible this is happening from chilling it too long, maybe? Hi, ive made this many times and its so delish! I just have a question; id like to use the coconut cream to fill cupcakes.
Would the cream be ok to leave at room temperature for about 2 days in the cupcakes? But I do not have a mixer. Can you suggest a good mixer for whipping cream? For those overachievers who think they can make this better by doing more work, I want to share that I beat mine for much longer than advised and it was a very bad idea!
It went from fluffy to runny. Also adding a packet of unflavored gelatin helps keep it together. Perhaps sweetened with date sugar, stevia, honey powder, etc.?
It dissolved nicely, the only drawback is that it will turn your white coconut cream brown. Does this have to be sweetened? Wondered if just whisking the coconut cream with perhaps? Anyway, I will try, then let you know — for anyone else out there who likes their desserts less sickly sweet. Thanks again for wonderful recipes! Adding coconut oil into the coconut cream would probably prevent it from whipping up light and fluffy like cream does.
Adding powdered sugar helps to hold it together to become stabilized because of the corn starch but unflavored gelatin can also do that as well as in stabilized whipped cream. Mary, for an unsweetened variant you could use coconut flour — you can find it in the whole foods or other organic stores, it is pretty pricey though.
I am also not a big fan of sweetened whipped cream. Anyone tried Xylitol yet? Coconut cream is so healthy I could not add sugar to it, just seems so wrong. Hello, I have a question about making coconut whipped cream. My question is whether this is the same as coconut oil, as it looks very similar hard, flaky and translucent. Is this the part I should be using to make whipped cream and if so why not just use pure coconut oil?
Or is the cream something different? The thick layer at the top of a chilled coconut milk can is coconut, which is what you should be using to make coconut whipped cream. Coconut oil is something else; just pure oil, and cannot be used to make coconut whipped cream.
What is different about canned coconut cream in the US compared to the UK? That picture of Trader Joes looks thick, creamy and white. Unfortunately, that one has some additives — not sure if that has anything to do with why it worked! Looking for a vegan whipping cream and found this. What about its taste. Need a vanilla flavoured whipping cream. Will it taste like coconut even after adding vanilla. Do you think coconut flour would work to thicken up the coconut whipped cream?
Agar powder I use Now Foods brand works very well as a stabilizer. To use it, just sprinkle a teaspoon on top of the coconut cream and whip. I used gelatin not concerned about the vegan, just avoiding eggs for an allergy and it worked great.
Will def try agar agar sometime too! I do when I want the whipped cream to be stabilized. I would much rather do that than using that foul Cool-Whip man made topping. Any suggestions if i wanted to use these to frost cupcakes? Do I have to frost the day of or can I from the night before and put them all in the fridge? Would this make them too hard or would the frosting even hold up?
I was thinking to whip the unsweetened coconut and add sweetened coconut. DO you think it would stick to the cake? I was wondering if someone with whom this succeeded could tell me what the fat content was of their coconut milk.
It was really watery when I was mixing it just now, this might be due to the fact that it did not separate into two perfect phases because the can got shaken on the way home from the supermarket. I hope it will firm up in the fridge! You have to find coconut cream which contains much more fat about I see someone suggested using Xylitol, I am not sure how this would work but would suggest caution if using in a household where dogs are present, this substance can be deadly to some dogs and we all know what thieves they can be when it comes to forbidden food!
Hi Irina, check out previous comments for help with this! Specifically, one reader, Matthew, had asked the same question! Also, check out this recipe for tips on using coconut whipped cream in layered cakes! Thank you sooooo much for your blog! Full of super simple, great tasting recipes!! What does coconut whipped cream taste like compared to regular whipped cream? Does it taste at all similar? I made this whipped cream yesterday to receive my non-vegan family and to show them how tasteful vegan meals can be.
Everyone loved the coconut cream, it is so delicious!! I want to replace Cool Whip. What can I use instead of the coconut cream?
Perhaps, something like Sweetened condensed Milk? Could this be used as a vegan mascarpone? Or is it not thick enough? You could definitely try stabilizing it with some cream of tartar. Could I do it earlier in the day or even a day before? I wanted to say thank you because your blog has been such an amazing resource and helped me transition into veganism with relative ease.
Was great, it tasted great, was stiff enough to hold. I give it 5 stars…pretty healthy, dairy free, gluten free…and tastes great at the same time. That does not happen often. Oh…nut products free also!! I did have more luck with the full original fat than the light for making whipped cream. I am so glad to find this recipe!! Dana — I just found your block and tried this.
It worked like a dream. Thank you for taking the time to share it with us! I used Thai Kitchen coconut cream and it came out lumpy.
The more I beat it, the lumpier it gets. The saturated fats in coconut milk is not compatible for a heart heathy diet. Looking at the vegan cheesecake recipe you have quick soaked cashews, Doesnt the boiling water destroy tbeneficial nutrients in the cashews?
Thank You The Helpful Hostess. Does non-organic make it not vegan? Bone char is widely used by the sugar industry as a decolorizing filter, which allows sugar to achieve its white color.
In organic powdered sugar, they do not use this process which means it is vegan! I literally just keep it in my fridge for when I get a craving for dessert… I LOVE homemade whipped cream and this replaces it perfectly.
I chilled my can if Native Forest coconut milk and removed the cream as usual. When I tried to whip the cream it became flaky, dry, and looked waxy. I tried adding a teaspoon of coconut water, but when I tied to whip it again it looked almost curdled and super wet. I added powdered sugar to see if I could correct for any damage that I may have done when I added the water, but nothing worked.
I placed the whole mess in a fine sieve—to see if letting the water drain would help—and put it in the refrigerator for a few hours. All the water I had put in did drain out, so I tried whipping again — no luck.
I got mad and we just ate it like that, but the weird thing was that it was gritty! I decided to look at thetnot of cream stuck in the sieve and when I ran water through it I saw there were all these little bits of coconut — some even looked brown like they were close to the shell.
Any suggestions own to save it. I am not sure about refrigerating the coconut cream, as now it it is rock hard. There are giant lumps of solid coconut milk that my mixer is just flinging around — and the consistency of the remaining coconut cream is lumpy as well. I had it stored in the fridge for about a week, so it was thoroughly chilled and the whole thing was essentially a solid lump like pics with no excess liquid.
I also used vanilla powdered sugar which was great. Do u have a recipe for if u make ur own cocanut milk? I tried using less water in the mulk but im also having issues getting it to puree. I ended up making a sweetened shredded cocanut coating lol. I make it exactly like all the recipes say. I separate the milk I chill my bowl and it always looks like cottage cheese. We tried this last week and loved it! We had a dud can of full fat coconut milk, but luckily had another can already in the fridge that came to save the day.
We loved this on top of pancakes, added to soy yogurt to make it fluffier or just on strawberries. Made this coconut cream to top a cake this past weekend. It was so good I may do this instead of real whipped cream! My husband is lactose intolerant and this really hit the spot for him!
My favorite is Native Forest… get it from Vitacost! Great products and great prices! I have been making this recipe for a couple of months. If anyone has any brand recommendations, let me know. Have you switched to the Thai brand or have you found a way—maybe added another ingredient?? I made this with Organic Thai coconut cream. I refrigerated it for 12 hrs. It turned out a little clumpy but tasted great.
I omitted the powdered sugar and used honey and vanilla paste for a little flavor. Did I just have too much of the liquid and over-churn it like making butter from heavy cream? The new stuff pales in comparison to the old tried and true!!! We use Stevia because it does not affect the glycemic index. I also used the vanilla. We used it on strawberry pie, and the strawberries cut the coconut flavor. This will be our go-to whipped cream from now on! About how much cream do you get from one can of chilled coconut milk?
I need a cup of the cream, and am unsure that just one can will yield that amount. Has anyone tried this with a food processor or mini chopper with whipping disk? I do not have a handmixer unfortunately. I was just wondering if the sugar was needed for this recipe to work? This was amazing — I used refrigerated coconut cream to whip with sugar, then iced a two layer chocolate cake. For the middle layer, I mixed some of the coconut cream with cream cheese to firm it up a bit. So glad I found this recipe, it looks super easy!
Also how well will it hold up left at room temp for about 2 hours? Refrigerating it overnight before piping would be best. I did a test run and ur totally right. However it was super delicious and I put it on top of baked apples.
Mae Plao and Chaokoh are excellent coconut milk choices. Great flavor and thick cream on top. Mae Plao has a little more cream on top than Chaokoh. Always my top two choices. Can sometimes find in your regular grocery store or an Asian market for sure. Really excited to try this!! Do you think creamed coconut might actually work better than coconut cream?
Hi — I have tried several times to whip coconut cream. I am using the Trader Joes brand. I refrig over night, chill the beaters but when I am beating it stays looking like fine curb cottage cheese.
Wonder what I am doing wrong?? Love your website btw. Just saw this in an April comment. Hi Dana — I need some help please! Things went wrong after we scooped the hard white bit from the can into the chilled mixing bowl. When we mixed it with an electric hand whisk it became all crumbly and looked more like cottage cheese.
We mixed some more, tried a hand whisk, added the vanilla and sugar, watched videos about how to do it. We would really appreciate any advice. This happened to me too. I wonder if it got too hard? I made these today and they came out absolutely amazing!
It chilled really well. 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! Has anyone tried using anything other than powdered sugar? I want to make this as a topping for your pumpkin cheesecake. Can I put the whipped cream on the cheesecake and put it back in the freezer and defrost it for 15 mins before serving?
Or will that ruin the texture of the whipped cream? I made this, and I found that it tastes great in my coffee! I also put it on sliced canned pineapple for a quick not-so-unhealthy dessert. Are there any coconut products that state that no animals were abused to harvest them? This is of concern to me. Now they have only organic cream of coconut and other organic coconut milk in cans. But your note is very helpful. I should have read it first and then I would have bought a different brand.
Thank you for your recipes. I made this last year and it was awesome so I should have remembered BUT I forgot to put the coconut cream in the fridge…. Is it okay to let the pumpkin roll hang out until tomorrow and frost it then? Should I just cover it and leave it out on the counter?
All my attempts have failed and it used to be so easy! This was a total FAIL for me. This is what top chefs use. Just go to the source and get the real stuff. Buy the multipacks which come in the smaller boxes because dealing with such a high fat product is really messy. You could whip this with a fork. If you have never had Aroyo-D before, you are in for a treat.
Try it with your morning coffee and you will be in heaven. Maybe the answer is staring me in the face, but can you tell me what I did wrong? Will it come out the same as the canned coconut milk? Thanks for being easily the most helpful cooking blog, Dana! The first few Google suggested just said to put coconut milk in the fridge so the coconut cream solidifies then pour the milk out for using in smoothies etc!
But what if I want to use the entire volume of the can for my dessert? 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! I should have thought of this myself because my Malaysian dad used to add tapioca starch to a variety of recipes when I was a kid all the time lol: Can is blue, and source of coconuts is Sri Lanka.
Tastes like ripe coconut. Not at all greasy. I put in fridge and opened two holes at the bottom of can to release liquid, peeled the top off, and cream was hard! Hit with a torch, and whipped up great! They must have seen the feedback and decided to make a change! I ordered some Native Forest cream and milk. The cream had guar gum in it, and that single additive prevents cream from taking on air. Using it for coffee, as it is smooth. Need to get the Arroy D to try.
Is this supposed to happen? If so, do you use the whole can, including the liquid part, when you whip the cream? When I dump out the liquid and beat the rest up, the cream is too stiff. But when I whip it with the liquid, it separates. What the heck am I doing wrong? Thanks for your help! Having recently visited a coconut plantation in Thailand, I may be able to shed a light on the problem many of us are having. Coconut milk is a processed product, though minimally so.
Raw coconuts consist of coconut water which is very thin and almost clear, and coconut meat. Many have suggested using a stabilizer such as agar or guar gums, gelatin or using a starch such as tapioca. Perhaps this will resolve the problem, if you like me, have had many consistent fails!
One option to save the fail is to throw the whole mix in a powerful blender such as a vitamix. Blend for a few minutes until it separates into a cheese like substance and a watery substance. The water is coconut water which can be used in smoothies and the cheese looks like ricotta cheese and can be flavored or used as a thicker although ugly cream. It never got smooth. It was rock hard when I pulled it out of the fridge. Is this what went wrong?
Friends and family raves at thanksgiving. Who needs traditional whipped cream!?! My cream keeps separating. I can whip it to death and yet it never combines. What am I doing wrong? It seems as though others have been having issues with TJs brand as well. Maybe the formulation has changed? That would explain why you had success your first time, and then problems after that! Thank you so much for this recipe! I have found that the organic coconut milk in cans from Costco is pretty much always separated.
Looking forward to trying this out: I have the following question: I wonder if I used less water and made a very thick milk maybe even using fresh coconut meat instead of shredded coconut , would that work? Just curious if you ever tried substituting the powdered sugar with ground coconut sugar ground till turns to powder? Used 3 cans of WF full fat coconut milk.
One I put in the freezer, two in the fridge — the freezer one was the only one where the fat really solidified. I still used the liquidy fat on the top of the other two cans expecting it not to whip up, but it did!
No tapioca flour needed. I will definitely try this recipe. I intend to use it on a pineapple upside down cake to make it a kinda pinacolada cake. I come from Ghana and coconut is everywhere, from along the coast to the forest region. Coconut oil and palm oil are the only oil used before the arrival of the Europeans.
Unfortunately researchers from the past assume certain plants originates from where they first saw it. I love this recipe so much! 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 needed to use it in a pie and had to use it right away. Could the speed I beated it at have something to do with with I. For the best success, we have found that Whole Foods Full Fat brand works best. Thanks for your great site. This has happened with other coconut-milk based recipes, too. It seems to be something about the coconut milk. Have you experienced this problem? Save my name and email in my browser for the next time I comment.
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You can also subscribe without commenting. You will not be subscribed to our newsletter list. An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts. Prep Time 10 minutes. Total Time 10 minutes. Ingredients US Customary - Metric.