firm on top, liquid on bottom, super fluffy / creamy when scooped out – guar free! How can I get rid of the lumps ? Free shipping when you buy $49 or more. Since I discovered using coconut milk as a dairy alternative, I always keep at least two cans in my cabinent. Oh yeah the sky is the limit with this one! Nikki – very helpful troubleshooting, wish I had read your comments before I whipped this up as a frosting for a cake! We had coconut trees in our yard in Hawaii!!! Perhaps sweetened with date sugar, stevia, honey powder, etc.? I used Native Forrest’s classic version with guar gum. I had no plans for it, but I had stashed it in the fridge. Select a good quality brand of coconut milk (see recommendations above). Hi Amanda I am a subscriber and love your recipes!…Do you think I could use a stick blender to whip the coconut cream..unfortunate I don’t own a beater. Will this whipped cream work for that? But it will give off a metallic taste close to bitterness if you use to much over a teaspoon. I used the Aldi brand coconut milk they’ve been selling recently and it turned out perfectly. We have included updated brand recommendations in the post. This Vegan Whipped Cream recipe is made from coconut cream and is light and fluffy, tastes amazing, and has only 1 gram of carbs per serving! I’ve never whipped it so long it broke. Thanks Linda. I don’t know if my refrigerator is too cold or if the issue was the milk, but it never whipped up. sad. I’m going to use another commenters suggestion and add rosewater and use it as a keto frosting on avocado/cocoa pudding next time. Hi Margaret, Trader Joe’s changed their formula and we find it no longer works. Vegan Ice Cream with Chocolate Flakes & Coconut Caramel Sauce Thanking you kindly, Natalie. Add your choice of sweetener like vanilla extract for regular whip cream. If I wanted to avoid refined sugar, what could I use instead? Hmm, the only thing I could think of is the type of coconut milk you are using? You want the cream from the can of full-fat coconut milk. It’s yummy any time of the year, even during a snow storm :p, I’m in Thailand now and their pinaCs are just pure pineapple and coconut fresh stuff…. Lisa. too fast? Hmm, your coconut cream/milk must’ve been old. Took about 5 mins with a hand mixer to whip up. I know those full fat coconut milk cans that have the solid cream and the milk from Germany but I happen to live in Thailand and here you can’t get solid coconut cream. Another way around it is to make your own – which is not too hard – you take shredded coconut and let it run in your blender/food processor and just sift it through and use that to firm the cream up. Perfect! Due to how much liquid I added and the absence of the potato startch (I just subbed in coconut flour and the corn starch) I ended up with more of a heave torte like thing but it’s passable. 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. It’s super helpful for us and other readers. We tried this last week and loved it! I also used a quick blender that I use for smoothies (an el-cheapo brand of a Nutribullet). I buy Thia Kitchen brand at Walmart and it works well. I will definitely try this recipe. Thanks for any information. Coconut whipped cream is a dairy-free alternative to classic whipped cream, which is made with heavy whipping cream! I have been meaning to make this as a topping for your blueberry galette, which was amazing. I separate the milk I chill my bowl and it always looks like cottage cheese. Wish me luck! It is so delicious! This recipe is so simple but honestly life-changing. Must use a handheld mixer as my whip attachment did not reach the bottom of the bowl sufficiently to whip the cream. $100. Just curious if you ever tried substituting the powdered sugar with ground coconut sugar (ground till turns to powder)? @ $2.49! Gave up and put in magimix. I’ve dolloped on peaches, pancakes and minimalist baker 3 ingredient fudge. If you give it a try, let us know how it goes! I used 2/3rds cup of powdered sugar, and 2 Tablespoons of Tapioca flour. Their only version was reduced fat, which basically means they water it down and you get only half of your money’s worth. 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 was following a recipe and the coconut cream wouldn’t thicken no matter how much more icing sugar and arrowroot i added. 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 don’t use a plate, I keep the peel on one side of the banana as a plate and use a butter knife slice the banana and to scrape the peanut butter and coconut cream from the cans. Unfortunately it’s not always about the guar. The next day I made muffins, and thought I should try to make coconut whip to top the muffins and use up the leftovers. Keep it sugar free by adding a little stevia to taste. I made this with chaokoh brand canned coconut cream. Any insight would be great! and the homemade confectioner’s sugar — nothin’! It didn’t fluff like regular whip but came out more like soft-peaked meringue. If so, what is the difference? Does it work? I was thinking to whip the unsweetened coconut and add sweetened coconut. What did I do wrong so I don’t do it again? I am in the same situation! I tried this, but mine ended up with liquid underneath a chunky layer of “cream”. I have used a different type of coconut milk but waiting for the mixer I bought to arrive! I’m wondering if it will freeze well? I just tried it with a food processor and then a fork because I dont have a mixer. Help! But it might still work! 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. – The coconut cream can be substituted for ‘natures charm coconut whipping cream’ which is available at IGAs, online and at specialty stores. The can was more than 3/4 cream. The first time was perfect! 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! Use immediately, OR (our preferred) make ahead and chill for 4 hours + where it will firm up even more! This method is not as stiff as I’m guessing it will be with powdered sugar; so it doesn’t stay in place as perfectly, but it works and is delicious. Ah I’m going through this right now! Hi Carol, feel free to omit or sub a little stevia! I refrig It’s similar, but has a coconut undertone. i like to have them at least for a week in the fridge before use. 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). So now I’ve got this container of sweetened, stabilized coconut milk, and I don’t know if there’s a recipe, or what to do with it, rather than throw it out. But 10 minutes is definitely too long. Chill overnight, not in the freezer for best results. Cornstarch is also said to help thicken the Fluff but I have never tried it since I have never had an issue with it getting this like Cool Whip when needed. Knowing how those work, you need a fat (like heavy cream) that remains liquid when chilled. Hope that helps! I didn’t see to refrigerate overnight (I had the cans in the pantry so they are room temperature), but I need to make it now. Do you think this would hold up like cool whip in a Watergate Salad? 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. I just do not want anybody to assume that powdered sugar us automatically vegan, which it may not be. So putting in 3/4 would’ve made it inedible due to how sweet it would be no? Coconuts come from all tropical regions. Im more relieved now thanks to you. Yes of course you have coconut in all this countries. Boy toddler…amazing…..I had a laugh and yelled good bye in Thai as I waved…. Hi Nikkoal, this is best adding just before serving. Great price too. the immersion blender doesn’t work well for this. Would it be alright to hand whip the coconut cream with a whisk until soft peaks form? Oh and sorry my comment was meant for the whole Banana Cream Pie. Tried with hand whisk. If you give it a try, we would love to hear how it goes! Definitely try it! I’m using Thai kitchen coconut cream and the date on the cans is good through the end of 2016. when I used the electric mixing whisk it got thin with little lumps throughout. Turns out amazing! Can you please share the brand of coconut milk you used? Good luck, x. Is it coconut cream or milk that is meant to be used ? puzzle me websites with awesome recipes that dont suggest organic ingredients as they are hundred times better for our health and environment. I was wondering the same thing about my isi dispenser (lost up in a high cabinet) so I looked it up online. Thanks for sharing, Mo! I’m from the UK and our whipped cream is not sweet. BTW: Totally loving the coconut yogurt! Hi there, Very Cool!! Thanks for your great site. Hi Emma, unfortunately some brands of coconut milk don’t work as well as others. I also had made sure that I bought a coconut cream with the highest percentage of coconut in comparison to it’s rivals. 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. Deutschen Bot. Has anyone used coconut milk from Thrive? Trader Joe’s coconut cream generally does not need to be refrigerated because it’s already quite firm and refrigerating makes the coconut cream rock hard. I might try the tapioca tomorrow and see if it works. It was like I was making butter. DON’T FREEZE IT! Ha! Hi Sheryl, the fat is what allows it to whip up. I think you need to make sure you’re using coconut cream. 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. https://minimalistbaker.com/no-bake-chocolate-cheesecakes/. So, shoul I attempt this recipe without chilling it? (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coconut Whipping Cream work best! I want to replace Cool Whip. Frost your cake/cupcakes the next day and keep them in the fridge until ready to serve. If you give it a try, we would love to hear how it goes! It’s a freaking whipped topping. Can you make a guide from fresh coconuts? Thank you for your advice! Do you have any suggestions to bring it back (for next time)? Would I be able to add unflavored gelatin to stabilize this and dye the cream a different color? The brand is Let’s Do Organic! Privacy Policy Recipe Index. Can an immersion blender be used to whip the coconut? It has no thickeners in it, just coconut milk and water, I find it at Safeway. I have seen this done but Unfortunately Trader Joe’s doesn’t have their coconut cream in the brownish can which I used in tons of recipes. As long as its not expired, it should work. Hi Sarah, it sounds like the brand of coconut milk you used might be the issue. My son who is the Vegan and 24 still lives at home and keeps pestering me to make another pie, I now have leverage to use when wanting him to do chores around the house Hahahahah LOVE IT – Thank you. I wonder if this would be a good center for a Ferraro rafaello. Not sure but its frustrating….. What do we do? I added cocoa powder and it was delicious. Thanks. Hmm! Can in fridge for weeks. Would this make them too hard or would the frosting even hold up? After realizing it wasn’t going to whip I went online and read Umpteen reviews saying “absolutely delicious coconut milk – ZERO chance of getting it to a whipped topping” oh well… next time…. I used A Taste of Thai coconut milk and it separated nicely. I used to use Topwil but I cn’t find it any more! The more I beat it, the lumpier it gets. I’m new to this so i don’t know the difference between the hardened part of Coconut milk and the one I have. This is of concern to me. Hmm, we haven’t tried that, but it might! Raw coconuts consist of coconut water which is very thin and almost clear, and coconut meat. In it, you’ll find Nature’s Charm evaporated coconut milk and coconut whipping cream. Thanks Lisa, I’ve found the cream, it was underneath the layer of solidified oil. Hope this helps! Let us know if you give it a try! Any ideas? Hmm maybe try adding more powdered sugar or some tapioca starch next time to help thicken it more? Not as well, but it’ll get the job done. Hi Hannah! whipped nicely, used the whole can, subtly sweetened, so delicious. Very nice. MB you make cooking and baking inspiring and fun! 1 can of Nature’s Charm Coconut Whipped Cream 2 tbsp icing sugar 3 tbsp cocoa powder Preheat your oven to 180 degrees Celsius and place the coconut whipped cream in … The whisk is virtually useless, and the blender clogged up. Hi Dana. We haven’t had that happen. Not an expensive or organic one, just less water. I keep the coconut milk in the refrigerator all the time. The new stuff pales in comparison to the old tried and true!!! Is it still good for use if you do so? I used Trader Joe’s full fat coconut milk, as they didn’t have any cream. Hi Sue, yes, we have found several! 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. Feel free to sweeten to taste! I was wondering one thing, I’d like to frost a cake and bring it to my friends house, so it’ll be out of the fridge for about 1 1/2 hours. Let us know if you do some experimenting! How long will this keep before it can be served please? I had this problem when I bought the “lite” version by accident. Then I would apply it between the cake layers and then chill until service. Yeah, Aroy D is ridiculously cheap. Hi Sara, it sounds like the brand of coconut milk you used might be the issue. Is there something I can do? Thanks much. IF you continue to whip the crm will it become butter of a sorts like reg milk does. Yes, I do this and just put a spoonful of honey or maple syrup in the chilled coconut milk (fatty part) to use as icing on cake or pie. Even if it did, what is more tropical than coconuts and lime! Let us know if you try it! The old can will not make a slosh noise. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Made this coconut chantilly yesterday and it worked so well and it was delicious. With Fall upon us and all the scrumptious baking that ensues it’s great to have this recipe in my repertoire. I always look for ones without all the preservatives and least water content possible. Can I put the whipped cream onto the cake and store in fridge? What am I doing wrong? One I put in the freezer, two in the fridge – the freezer one was the only one where the fat really solidified. Any thoughts on what I may be doing wrong? THIS Has changed my life :) also I always have been buying coconut cream and just diluting it if I want something thinner. Great products and great prices! I wonder if Savoy is still a good brand? :). Have you solved it by using only the liquid, instead of the solids as the recipe suggests, or mixing up the liquids/solids, or…? I am always surprised Starbucks hasn’t discovered this yet, as far as I can tell. HI IF I use coconut whipped cream to substitute heavy cream for the filling of mousse. I feel like I’m adding A LOT of sugar to this with not wanting that much. I actually have been using Field Day brand organic full-fat coconut milk with wonderful results because that is what is most available to me. i have achieved a great whipped cream with that one! Rhanks for the recipe! You say “use organic to ensure vegan friendliness” and I’m wondering what you mean by that? Thanks for sharing! The cream will rise to the top if enough time has passed (in your pantry or on store shelves) or if you put it in the fridge overnight. I tried the Savoy Coconut Cream to pipe on a pie, and it worked out. First, the can of coconut milk MUST be cold. You need to find the closest Asian food market and go there. I thought it might be the confectioners sugar but I only used 1 1/2 tbs. Instead of using bought powered sugar we made our own & we only put 1/4 in and it was already EXTREMELY sweet! This video will show you how, it uses kitchenaid, but will work with all mixers. It’s organic and doesn’t have any guar gum in it. Did the kind you used have that in it? It’s not pure at all…. I tried adding a teaspoon of coconut water, but when I tied to whip it again it looked almost curdled and super wet. You have to find coconut cream which contains much more fat about 34.68 grams to 100 gram content in order to do so. Yet another winner! The problem is hot chocolate is hot (obviously) and more liquidy than the coconut whip, which is cold and more dense. Can i substitute sugar with agave syrup? Definitely will use this recipe over and over. Do you think creamed coconut might actually work better than coconut cream? Healthier options instead of the powdered white sugar? I was waiting for it and giggling to myself reading through all of these replies. Hi Abby! Can I get this effect if I stir or whip by hand? Good luck! :). I live in South Africa and we don’t have access to all the ingredients, e.g. You could omit the sugar and it should still be good, just not as thick. 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. Place hardened cream in your chilled mixing bowl. Hello! What does coconut whipped cream taste like compared to regular whipped cream? Saves money and if I want cream, I have it. EXCELLENT! So, it wants to sink. 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. What is your coconut milking process? If you try this recipe let us know! This looks pretty simple! I can whip it to death and yet it never combines. 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 have the same problem – anyone have an answer? Any idea what would cause this to happen? This dairy free whipped cream recipe … Hi Lisa, we would recommend frosting once you get there, if possible. If you pick it up at the store and it sloshes around, put it back and get another one that sounds solid! I only use Native Forest brand Classic organic coconut milk. I have both carton and canned l on hand always but I always go to the international/Asian market for the coconut and coconut anything you want! Thank you . Wow, followed the recipe exactly and it came out like crap. Ours is not as thick, but it is delicious and not too sweet; so it pairs well over a sweeter dessert. But if you do, let us know how it goes! 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 :) LOVE YOUR WORK, GIRLFRIEND <3. Hi do you know if I could use this to with a vegan cream cheese? No additives. I’m dreaming of all the vegan desserts that will go with this. Hello! To get around this, I went a thrift store and bought another electric coffee grinder, a small one. For those in da mainland, just buy those brown coconuts, open with hammer and proceed to make. I was trying to make this tonight. My favourite snack is to take a ripe banana and slice into 1/2″ rings. The next day, chill a large mixing bowl 10 minutes before whipping. I plan on making whip cream with this over Christmas weekend and believe this will work great. I couldn’t find a bigger fat content. Hi Victoria, we’re so glad you enjoy our cookbook =) Unfortunately, coconut whip doesn’t hold up well at room temperature. I’m planning on making this for Thanksgiving and going to make it a day ahead of time and then leave it in the fridge. All exotic countries will have an almost half and half content of coconut milk full fat and pineapple. Hi Candy, Another commenter mentioned that using a whipped cream dispenser caused clumps that clogged the valve and prevented proper foaming/dispensing. Hello, if i continued to whip the coconut whipping cream without sugar, would it turn to butter the same way cow’s cream does? We have included updated brand recommendations in the post. Thanks Thank you for taking the time to share it with us! But I do not have a mixer. Nature's Charm Coconut Whipping Cream; Nature's Charm Coconut Whipping Cream. I did notice that (even though she said she refrigerated it) her coconut milk or cream looked very, um, creamy, or loose; whereas what I used has that hard coconut cream on top of the milk& inside the can cover that needs to be scraped off to use. I am so glad to find this recipe!! I will try it on pie, but I don’t think this batch will last long because I keep eating it by the spoonful. We’re sorry you didn’t have great luck with this recipe. What can I do to still be able to get this yummm looking coconut whip? Hi there! Thanks! Sprinkle in toasted Coconut and anything else that you want to add to it, does great frozen or kept in fridge for 7-10 days if left that long. Traveled on ancient Incas ships and visit differents part of the world and took this fruit from the Amazon and share it whith others cultures. Good luck! When I dump out the liquid and beat the rest up, the cream is too stiff. Don’t know how to fix. This was really good. Perfect! All I do is take my chilled coconut whipped cream out of the fridge and whip it around with a spoon or whisk and you’re good to go! Toss into an XL graham cracker Pie crust and top with the leftover Coconut Fluff I mixed up before. We’ve recently been using Native Forest Full Fat Coconut Milk as Trader Joe’s has changed their formulation. Natalie. In NYC found in Fairway Markets, and Whole Foods. My rating is based on my poor choice of coconut cream and in previous attempts inability to make soft peaks. Hi! Hi! I add cinnamon and vanilla, so delicious and light ? Hi Sebastian, it wouldn’t be thick enough. Coconut cream works well though! If it’s still too stiff for you, add 1 Tbsp coconut milk at a time to loosen / soften. It will stay at room temp for a couple hours! Hey there! Thanks! Good luck! It’s always a grainy mess. Try looking for sugar that is marked Kosher as that would be vegan. This whipping cream is shelf stable, simply chill, pour, and whip for a creamy whipped topping that is great for topping all your favorite vegan and plant based desserts and recipes. thank you for sharing the video, I will try it! I love it! It does have a real coconut flavor so you might want to consider what “taste” your are trying to achieve in the final product. I love this option for those of us who do not tolerate dairy products.