It turned out a little clumpy but tasted great. All the water I had put in did drain out, so I tried whipping again – no luck. I saw now that they are adding xanthan gum which is considered to be iffy in terms of being a desirable additive. But it might still work! Made this coconut chantilly yesterday and it worked so well and it was delicious. I’ve had a problem with this. We have included updated brand recommendations in the post. My first try failed, it didn’t separate and it was more of a milk consistency. Not sure but its frustrating….. What do we do? Thank you for your time!!! (Here is the link:https://support.peta.org/page/21259/action/1?utm_source=PETA::E-Mail&utm_medium=Alert&utm_campaign=0720::veg::PETA::E-Mail::80795%20Grocer%20Sell%20Coconut%20Milk%20From%20Forced%20Labor%20Abused%20Monkeys::::aa%20em&ea.url.id=549486 ) The best brands for full fat coconut milk that I know of are Thai Kitchen and the 365 brand at Whole Foods. However, Trader Joe’s recently changed their version of coconut cream (now with a blue label). tried to make this for a last minute bday cake and it never whipped up. Hi Lena! I build or mix my base then put it in the refrigerator to rest before going at it to mix the “Fluff” for the final incorporation. Maybe since this recipe has been posted, the stuff is flying off the shelves so fast that its almost FRESH when we’re buying it because they can hardly keep up with the demand! The blender was full to the top and a perfect consistency! Vegan life is not the same without ripe bananas covered in coconut whip. It was perfect! OMG Melina thank you for that! It’s in the fridge now, so hopefully I can save it! 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. Notify me of followup comments via e-mail. Hi Martyna, It unfortunately doesn’t do too well at room temperature, but chilling it does help it firm up. Blessings!!! ❤️ I’ve made the cheesecake its in deep freeze hiding for Christmas ???? Hello! DON’T FREEZE IT! I’ve found that if your cream doesn’t solidify but is still pretty thick, you can thicken it up by pouring out the liquid and placing kitchen towels over the surface of the cream. Could the speed I beated it at have something to do with with I.e. Every time I did this, it thickened to the consistency of butter. Will it work out if I use coconut sugar as I am afraid if it will sieze my whiped cream as the coco sugar is coarse and not fine ? * We value your privacy. I made these today and they came out absolutely amazing! Nutrition information per serving (values are rounded to the nearest whole number): 610 calories; 290 calories from fat (48 percent of total calories); 33 g fat (15 g saturated; 0 g trans fats); 100 mg cholesterol; 39 g carbohydrate; 40 g protein; 6 g fiber; 970 mg sodium. I added cocoa powder and it was delicious. Will it come out the same as the canned coconut milk ? I tried making this using coconut cream, but there are chunks. It is a very interesant fact. Delicious! You can take cane sugar and whirl it into powder in a spice or coffee grinder. I am getting confused ? Hmm, personally my go-to for coconut whipped cream is Savoy coconut cream. Really excited to try this!! I just whipped up a batch and put it in the fridge, I am making a naked cake for a Saturday shower and was planning to use this for filling but I am afraid it won’t hold up? Oh yeah the sky is the limit with this one! The fatty "cream" will rise to the top of the can over time, creating a dense layer that needs to be mixed back into the watery liquid below. Hit with a torch, and whipped up great! I guess this’ll make it that much difficult to find a good way to make vegan whipped (coconut) cream. I got mad and we just ate it like that, but the weird thing was that it was gritty! This worked great for me but i did do a few extra steps. Made this coconut cream to top a cake this past weekend. :-( I do not have any tapioca flour is there anything else I could use and it has to be gluten free. You are more likely to find the old cans in the grocery stores, not ethnic markets where people buy them more regularly. Don't confuse this with coconut milk or coconut cream, which are used in cooking many Asian savory and sweet dishes. I don’t know what all this fuss in on this thread about testing cans and separating them, either. Or am I wrong? I just do not want anybody to assume that powdered sugar us automatically vegan, which it may not be. Beat for 30 seconds with a mixer until creamy. Agave? Hey there! Hi Dana, I am making a double layer ice cream cake and wanted to know, how well this would hold up as my frosting? Wonder what I am doing wrong?? HI Dana, Hope you love it as much as I do! I am SO making this chocolate cake with the coconut cream frosting! IF you continue to whip the crm will it become butter of a sorts like reg milk does. you said that using tapioca flour could help, but we don’t have to cook the tapioca flour to eat? It is made from simmering four parts shredded coconut in one part water. So if all you want to do is use it between cake layers and on the top it will be fine. BTW: Totally loving the coconut yogurt! too fast? Coconuts come from all tropical regions. In Johann Vollmann and Istvan Rajcan (Eds.). Leave a comment and rating, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Enjoy and leave a can or two of coconut cream on the shelf at Walmart for me. It never got smooth. That picture of Trader Joes looks thick, creamy and white. I don’t have a handheld blender, just a whisk. About half the can is cream. I used the TJ brand of full fat organic coconut cream .. maybe it’s because I didn’t have anything else to compare it too but it came out great! Five stars, and five stars for the great helpful comments too, especially putting in a Nutribullet, etc. Great!Thanks for sharing! It has been in the fridge for 24 hours. If the pavolva doesn’t get eaten straight away is it ok to put the rest of the pavolva in the fridge with the coconut cream on it. Whether you looking to add mild coconut flavor and rich, creamy texture or to replace dairy with an alternative ingredient, coconut milk … So confused I’ve tried this many times and it’s all separated and will EXCELLENT! Thanks for sharing, Nicola! https://www.wikihow.com/Make-Coconut-Milk-from-Coconut-Cream pumpkin purée, greek yogurt, ground ginger, coconut cream, hemp protein and 5 … and the homemade confectioner’s sugar — nothin’! It has become second job researching everything that is in my food. Unopened cartons or cans can be stored in a cool, dry area, away from sources of heat or sunlight. IF so, how? Perfect to use for whipped cream or icecream. Still I think I’ll give it a try….I’ve got nothing to lose as there seems to be a shortage of recipes for Coconut Cream as opposed to the Milk. When storing in the fridge, should it be covered with a plastic wrap or left uncovered for the 1-2 weeks? Use the remaining Fluff to top the pie with toasted Coconut once the pis has set up. Love this! The first time I made this it was AWESOME!!! Do you think I can use this recipe and then (already hand whipped) put it into a whip cream canister for easy pouring? Good Luck! 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 let the bars chill for about 5 1/2 hours and chilled the coconut cream for about 24 hours. I’m looking for a good whipped cream recipe to frost and decorate a birthday cake. Anyhow the cake itself looks pretty lovely without eggs, and the batter tastes quite good. I wanted to say thank you because your blog has been such an amazing resource and helped me transition into veganism with relative ease. We attempted your coconut whipped cream recipe a few times with an ISI whipper… and each time ended up with clumps that clogged the valve and prevented proper foaming/dispensing. The cream had guar gum in it, and that single additive prevents cream from taking on air. My wife loves coconut and whipped cream so I think I’ll make this for her birthday next month. a good rule to follow is the ingredients on those cans or jars, if the ingredient has a difficult to spell name likely is something cheap the food industry use to trick nature’s food (and us) so they can save and produce more. Hi Faseela, we think it will still have a coconut taste, but you should be able to taste the vanilla as well! Hi Jennifer, you can certainly omit or use stevia instead. Does it *require* powdered sugar? that’s my problem. Sorry typo! Thanks for sharing! Hi Bojana, hmm, that’s strange! It will take longer, but it works! I was looking to test this for a while and it’s so good, Omg! Tapioca flour can be used to help it whip, if needed. 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. Even when I put the cans in the fridge, the fat is not separating and rising to the top. I whipped in KitchenAid using paddle. So much faster than using the handheld blender too :). Or better yet, how are you making coconut cream now from Trader Joe’s brand? But I did find the Thai Red Chicken Curry recipe, on White Wave Silk's website, and that recipe using Silk Pure Coconut milk did turn out fine with the cartoned milk. I want to make this as a topping for your pumpkin cheesecake. Not separating, or separating but not getting that hard thick layer like I used to. It will stay at room temp for a couple hours! Frost your cake/cupcake the next day and then keep it refrigerated until serving. I haven’t tried that but am guessing it might work. Hi Sebastian, it wouldn’t be thick enough. Can is blue, and source of coconuts is Sri Lanka. I recommend blending Xylitol into a fine powder with either a nutrabullet, food processor or coffee grinder and using that in place of sugar, it looks, tastes and feels just like refined sugar and is an anti microbial five atom molicule, I also suggest you find some derived from birch tree rather then corn as corn is very commonly modified genetically. I just tried making this last night, I found that adding a tablespoon of aquafaba to my coconut milk helped it aerate and whip quite nicely. The higher the amount of coconut extract, the more likely it will whip for you. We had same experience! I love this option for those of us who do not tolerate dairy products. Coconut cream would be a better option for a really luscious topping. My question: If I make this in advance, refrigerate it in a piping bag, would it harden enough to pipe into a design on top of a chocolate pie? I also can’t get my hands on tapioca flour here. It was delicious on strawberry shortcake. Did u find that it melted at all? Would using an emulsifier help thicken the coconut milk fat? Hi, Ellie. Last but not least, there’s coconut milk you whip up on your own. Thanks so much for figuring this out and posting the recipe! An emulsifier is used to prevent separation- we aren’t sure whether it impacts thickening. I was hoping to make this coconut whip cream for a friends birthday. Shake well before opening. Might depend on the brand you have though? I’m sorry but this comment is very mean spirited. Does this have to be sweetened? Free shipping when you buy $49 or more. Another thing to look for is the % of coconut “extract” to water, which is listed in the ingredients on the brands that I have tried. Discard all canned coconut milk from cans that … Why does homemade coconut cream(taken from chilling homemade coconut milk) stay in fridge for 1-2 weeks but homemade coconut milk goes bad to 2-3 days? Freezer for bowl and whisk. Can sometimes find in your regular grocery store or an Asian market for sure. 2nd time I used a can with a different expiration/manufacturing date to make sure I didn’t have a bad batch and both times the result was extremely grainy and no fluff whatsoever- so bad I threw both out. Great products and great prices! I used TJS brand which I just read doesn’t usually need to be chilled, but it had been in the fridge for several days. Even the 99-cent canned lite coconut milk at Trader Joe's is surrounded by other international food, like kalamata olives. This allows the liquid and cream to separate. We haven’t tried and can’t say for sure! We’re so glad you enjoyed it, Lisa! I was hoping to use it as a filling to a vegan cake recipe that I have. Select a good quality brand of coconut milk (see recommendations above). I’ve given up. Because here (Eastern Europe) the coconut milk can doesn’t say that it is full fat – they just have different fat contents. It’s always a grainy mess. This is my first recipe from the site and I don’t think I be trying any of the other recipes. We have not tried that and don’t have a recommendation, sorry! Did it hold at room temperature for longer time? The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of MLive Media Group, You are viewing this article in the AnnArbor.com archives. Here is a good article about it: https://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php. Hi! Knowing how those work, you need a fat (like heavy cream) that remains liquid when chilled. We use Stevia because it does not affect the glycemic index. xo. By the way excellent cool whip! Can I use this to frost a vegan vanilla cake? Curry paste goes well with both canned coconut milk and cartoned coconut milk. Hi Gloria, we haven’t tried that and aren’t sure whether it would work. I just tried it with a food processor and then a fork because I dont have a mixer. (article translated into English by Dr. R. Child, Director, Coconut Research Scheme, Lunuwila, Sri Lanka), Perera, Lalith, Suriya A.C.N. It takes a little bit of time so be patient :). Coconut water is a hip new drink that is made from the liquid inside coconuts. I added matcha at the end and topped some hot green tea with it. I made this whipped cream yesterday to receive my non-vegan family and to show them how tasteful vegan meals can be. hi dear … try Native Forest organic coconut milk classic. But, if you add a healthy enough dollop it should sit on top or at least float! https://www.thepioneerwoman.com/.../how-to-make-coconut-whipped-cream I used Let’s Go Organic heavy cream and refrigerated it overnight but found the result very liquidy. I don’t know if you will see this but a lot of coconut creme has filler like gellum in it. Do you know if this frosting freezes well? Great price too. Also, will this keep in the fridge if I make it a day in advance? $3.89/33 oz. Not sure what taste some people have complained about – it tasted like coconut Cool Whip to me! It must! Another even better best thing is it tastes great because it comes in a Tetra Pak (cardboard box style), no can taste! I was wondering if you had a DIY version of the So Delicious Coco Whip. Hi Jason, we have never tried that! I don’t have tapioca starch. 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. Or maybe white chocolate? Lumpy and looked curdled. I don’t think it’s the confectioner’s sugar – must be the coconut milk as it can be hit and miss…Sorry, I’m really not sure! I always look for ones without all the preservatives and least water content possible. But maybe if you blend it first so it’s more powdery? I am also not a big fan of sweetened whipped cream. You just need to understand what the ingredients actually are. :( I complained but TJ’s said it had been discontinued. Hi Anthony, coconut sugar will alter the color, but a reader has mentioned using it with success. Pls reply ASAP. Hi Natalie, it does retain a coconut taste. This will be our go-to whipped cream from now on! How to Make Coconut Milk from Coconut Cream. Thx Nicola! Coconut whipped cream is perfect for topping desserts like. Can I add coconut sugar to the whipped cream to sweeten it? How long will this keep before it can be served please? Someone tell me what’s up. There will be a slight coconut taste, but as long as that doesn’t both you, we’d say go for it! There will be some exceptions but still home made is different. Love your website btw. Hello. Hi there I love your recipes but I’m struggling to get my coconut whip to sit on my hot chocolate, is there a way of doing it without it sinking? I really liked Trader Joes coconut cream. I tried thai kitchen with guar in it, it’s congealed and in pieces. I have tried this with at least 10 different cans of coconut milk and cream and different brands and mine WILL NOT whip. Ideally, I would chill the whipped cream after making. $100. It shouldn’t take more than a couple minutes and you want to avoid going for too long or it kind of “unwhips” it! Im more relieved now thanks to you. Let us know if you give it a try though! This was a life saver! ?, to make the TJ brand work? Hope that helps! Since then I’ve tried to make it several times and failed. To stop the foam from being able to take in support Air pockets/bubbles forming. Super simple…don’t have to separate anything and don’t have to worry about leftovers going to waste (for the forgetful) We haven’t tried that, but it might work. However, I tried it anyway, carefully scooping out the fatty liquid the top third of the can and it worked out just fine. I tried this, but mine ended up with liquid underneath a chunky layer of “cream”. Anything I can do? Hello! Also the regular coffee filter may not be as structurally strong, so be careful mixing the mixture with your spoon. Next time you're stocking your kitchen cupboards, don't forget to buy one of our test kitchen's favorite pantry essentials: canned coconut milk. I live in Costa Rica and they are abundant to say the leaset..yummy. Hi Trish, tapioca flour is gluten-free. Lastly, cream of coconut is a sweetened version of coconut cream, and is often used for desserts and mixed drinks. Frost your cake/cupcake the next day and then keep it refrigerated until serving. To make a vegan desert filling? I intend to use it on a pineapple upside down cake to make it a kinda pinacolada cake. Help! Coconut cream is a very thick, fatty liquid made from steeping shredded coconut in hot water at a 4:1 ratio. I tried using less water in the mulk (but im also having issues getting it to puree). Hi Amanda, that’s so strange as usually Aroy-D whips well. Frost your cake/cupcake the next day and then keep it refrigerated until serving. I’m trying to find a tasty Vegan “frosting” or cream type topping that will *not melt or become watery* for cupcakes that will be out at room temperature for couple hours. I’ve tried it both ways. Hi! I use a few drops of stevia and a dash of vanilla – Yum! You can also buy pure coconut cream itself in a can. Took about 5 mins with a hand mixer to whip up. Hello! For a dairy-free, vegan-friendly version, simply swap a good quality full fat coconut milk or coconut cream in its place and whip into soft peaks! Dana you should try it!!! Full of super simple, great tasting recipes!! BPA is another concern with canned coconut milk. Thanking you kindly, Natalie. The recipes I’ve tried from you(apple pie, pumpkin pie and many more)have all worked out wonderfully for my beginner baker self. Does this cream taste of coconut or does the sweetener kill the taste? We would really appreciate any advice. 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. Hi I am planning on whipping the tinned coconut cream after chilling and then sandwich between two gluten free sponge cakes (homemade). To ice a cake I would use less though…maybe 3/4 of a can. What are your thoughts? Virtually no liquid at all at the bottom, but i had to scrape it out basically and in the end it didn’t even whip up! 4.4 out of 5 stars 14. I put a bit of pineapple juice with chunks of fresh pineapple in mine, some liquid cane sugar and rum. Thank you :). So those coconuts we grow here in Florida are from Peru? How well does it hold up to heat? Hello, I was wondering If you have also tried using Chaokoh coconut milk to experiment with. disappointed as this was my last resort for a vegan icing. I’ve made this recipe before, and it’s so great! Has anyone tried using anything other than powdered sugar? In a medium saucepan over medium heat, combine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce. Thanks . I am sorry to hear that Amanda! Hi Nikkoal, this is best adding just before serving. I used 3/4 cup of sugar and no vanilla; for the cake I think I’ll tone down the sugar, put the vanilla in to round out that subtle oily taste and since I’ve got the can resting in the fridge already hopefully it will be better separated and whip stiffer. Thanks for your help. So, it wants to sink. I used Arroy-D and I think I scooped up a little bit of liquid so it wasn’t as fluffy. Has anyone tried using gelatin to stabilize this as you would with whipped cream? Coconut milk is made like coconut cream, but with a 1:1 ratio of coconut to water. We haven’t tried and can’t say for sure but if you experiment with it, report back on how it goes! Could I substitute coconut butter or coconut oil for the canned coconut cream in the recipe above? Having recently visited a coconut plantation in Thailand, I may be able to shed a light on the problem many of us are having. How long does it take to separate in the freezer vs. the fridge? You can make a day in advance! Can I put the whipped cream on the cheesecake and put it back in the freezer and defrost it for 15 mins before serving? Adding coconut oil into the coconut cream would probably prevent it from whipping up light and fluffy like cream does. Hope this helps… Using 11/2 as the base then add the cream cheese, vanilla, etc. Not an expensive or organic one, just less water. It is organic and is coconut cream . One brand I’ve definitely had trouble with, as far as taste goes, is Goya which is made in Mexico. Thank you! Best of luck! 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? Great recipe! It was homogenized and highly sweetened, and when I finally bothered to look at the ingredients, had a lot of additives. We find that the powdered sugar improves the texture. But I’m not sure if it’s possible. It will melt once it begins to heat from the whipping. The coconut did separate from being in the fridge but nowhere near a solid. So canned coconut cream / full fat milk typically stays good in the fridge up to 1-2 weeks once opened because anything canned is exposed to enough heat to kill any bacteria. However it was super delicious and I put it on top of baked apples. 2) remove from the fridge and open from the bottom and pour out the liquid. For the middle layer, I mixed some of the coconut cream with cream cheese to firm it up a bit. The best thing is that it is all cream…no seperating! So putting in 3/4 would’ve made it inedible due to how sweet it would be no? Can I whip by hand or with a fork because I’ve not got an electric whisk. ISBN 0970254458. I am then planning on covering with ready roll icing. I am eager to try this! Thank you for this….I was going to ask how to not use powdered sugar which we avoid! I would much rather do that than using that foul Cool-Whip man made topping. Thank you! You can make your own powdered sugar using the sugar you have a sticking it in the blender for 15 seconds or so. Thanks! Hi Katia, it will depend on individual sweet preference. Turns out amazing! Carolyn, thank you for relating to us your many creative ways you have used the Thai Kitchen organic coconut milk (not cream, hmm? It’s 100% coconut, nothing else. I needed to use it in a pie and had to use it right away. Hi Sue, we updated the post with lots of brand recommendations. Again without further a due an “EXCELLENT RECIPE.”. If you give it a try, let us know how it goes! 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. Hi Alyssa, coconut whip doesn’t do well at room temp for long periods of time. If using a can of coconut cream (as opposed to a can of coconut milk) does the can still need to be kept in the fridge prior to using? I have the same problem – anyone have an answer? firm on top, liquid on bottom, super fluffy / creamy when scooped out – guar free! Hi Heather, we haven’t tried that, but you could probably use a different extract (such as peppermint or almond) in place of the vanilla. Use a good quality brand coconut cream and it should be OK! Hi Laura, we have updated brand recommendations in the post that might be helpful! KitchenAid mixer whipped it perfectly and served atop fresh blueberries and raspberries. You can also add some cream cheese into it to help stabilize it so it doesn’t go flat. Fat about 34.68 grams to 100 gram content in order to do i. Drain out, so very much looking forward to sharing a Cool dry... Addition to sweetening added canned coconut cream 3/4 cup powdered sugar day in advance i can ’ discovered... The pis has set up sharing the video, i don ’ t wait to try this i... Separating them, either ( available at Shoprite stores n't confuse this with food. 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