Less mess keeping it the can too. The fine grind psyllium husk addition sounds interesting, and that reminds me I have some Glucomannan thickener that might also do the job without any grainy texture. My coconut (earths choice-organic) had congealed but also had some hardened chunks in it. 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. Hope this helps! Thanks a bunches! Does it *require* powdered sugar? I searched through the comments but didn’t find a similar situation. We had same experience! Or this cheesecake? Hi Ana, We don’t think it would freeze well, unfortunately. Thanks so much for sharing! Thanks for the tips. It will stay at room temp for a couple hours! Hi Laura, we have updated brand recommendations in the post that might be helpful! Also, check out this recipe for tips on using coconut whipped cream in layered cakes! If you really want to know what you are eating you seriously have to do some heavy research into what these ingredients really are. Anyone know how to make it work?? 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). :) Good luck. Enjoy! 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? We use Stevia because it does not affect the glycemic index. Don’t add too much or else you’ll end up with a very artificial tasting whipped cream… I used a few drips of vanilla and a little less than a tablespoon of sugar. However, I have also done it with Pride Coconut Milk (available at Sainsbury’s) and it worked like a dream. Was in a really crappy mood this evening, and your reference and my subsequent search on youtube has totally brightened my outlook on life. A small amount of soap, or oil from something left behind can cause the Coconut cream to fail. Any suggestions on how to prevent it from happening. We’re all human beings trying to do our best. Hi Maria, According to barryfarm.com, tapioca starch is made from raw cassava; however, cassava starch has been cooked and dried before grinding into flour. She’s not allergic, but absolutely hates the way coconut tastes. I’d love to figure out a way to replicate the look of dispensed cream, it’s so pretty! Thank you. In organic powdered sugar, they do not use this process which means it is vegan! I used Arroy-D and I think I scooped up a little bit of liquid so it wasn’t as fluffy. Thanks for sharing, Nicola! Maybe arrowroot or cornstarch? It’s super helpful for us and other readers. I saw now that they are adding xanthan gum which is considered to be iffy in terms of being a desirable additive. Chill the can of coconut milk in the fridge for at least 24 hours. I ended up making a sweetened shredded cocanut coating lol. 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 well does it hold up to heat? My last can was 90% cream, incredible! I know that it should be a full-fat milk, but could you let me know how much precisely the fat content should be? Will this hold up if I use it to frost a cake? I am holding it in my hand and shaking it like crazy. Hi! Sure, they may look alike, but can whipped coconut cream be used in the same manner as the dairy version? Don’t know how to fix. I will try some of the others. Thanks! How about with one of those hand-held milk frothers? “Native Forest” is a good brand . Hi Agustina, the sweetness won’t be quite the same without it, but you can add tapioca flour to help the texture. We haven’t tried it, but it should work! 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. The coconut cream at Trader’s does have a distinct taste but I happen to like it. I’m not sure what a ferraro rafaello is. I wouldn’t bother with organic, either, as most coconut trees do not get sprayed with pesticides. Thank you so much! Would it be alright to hand whip the coconut cream with a whisk until soft peaks form? Did I just have too much of the liquid and over-churn it (like making butter from heavy cream)? So those coconuts we grow here in Florida are from Peru? But don’t confuse ‘coconut cream’ with ‘cream of coconut’ which is a sweetened processed product like Coco Lopez which is often used to make piña coladas. That’s a tricky one! Love the coconut flavor too! 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. I am now keeping 2 cans of coconut milk in the fridge at all times, just so I have an easy go to dessert on hand. Hi Lisa, we would recommend frosting once you get there, if possible. What setting do you use? The first time was perfect! Ha! Blessings!!! firm on top, liquid on bottom, super fluffy / creamy when scooped out – guar free! I’m in Australia so I’m not sure if you have icing mixture in the U.S). This is my first time making vegan whipped cream and I was wondering about the icing sugar. Hi Mary, thanks for sharing. We find it’s delicious and can be used as a topping for desserts where you might otherwise top with coconut whipped cream. Also how well will it hold up left at room temp for about 2 hours? We’d suggest making the coconut whipped cream and then refrigerating it overnight. I refrig Hi Lynsi, we have updated the post with new brand recommendations and tips that should help for next time! They’re my go-to! Trader Joe’s has a new coconut cream different than past years. Say a monkey riding with their owner, l thought it was a teenager. It will likely melt otherwise. I think we can make our own coconut cream…. Usually the ones in the back that look dusty have separated. Made mine with 365 Whole Foods coconut cream (in the fridge upside down), a teaspoon vanilla extract, and 1/4 cup Swerve powdered sweetener. This was really good. Hello! I come from Ghana and coconut is everywhere, from along the coast to the forest region. 2. too fast? Better luck next time! I slowly heat it in the slow cooker over night then process, filter through net milk bag, save in container until ready to mix into Charger. 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! Thank you Kristy, I’ll do that next time as the raw cane sugar didn’t work …..the coconut cream had more body before the whip and could’ve been spread thick on its own! the vegan butter (used in your other frosting recipes). We haven’t had that happen. Hi Abby! Unfortunately, we have not been able to find a good commercial brand of non-milk-based whip for these folks. HELP! Has anyone tried this with a food processor or mini chopper with whipping disk? Can sometimes find in your regular grocery store or an Asian market for sure. I also put it on sliced canned pineapple for a quick not-so-unhealthy dessert. Hi Kanel, it’s hard to say without knowing exactly what you have, but if it is too watery, it won’t work. I am planning on serving it tomorrow. Hi Dana – I need some help please! I used to make coconut whipped cream with their stuff all the time but lately it has turned putnam clumpy every single time! Hmm, the only thing I could think of is the type of coconut milk you are using? Can in fridge for weeks. @ $2.49! I probably shouldn’t have refrigerated it because it didn’t whip at all. 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. Better luck next time! Hi Nikki, sorry to hear it didn’t turn out for you. The nutrients and MCTs make coconut milk a great choice, for both flavor and nutrition! Hi Dana, I am making a double layer ice cream cake and wanted to know, how well this would hold up as my frosting? No it should be fine! I have made this a couple times and did use Thai Kitchen (before seeing your tip about it). But I do not have a mixer. All Rights Reserved, coconut cream is often a better bet when making coconut whipped cream. We haven’t tried and can’t say for sure, but if you experiment with it, report back! It may just be better used in smoothies in that instance. Thanks. Better luck next time! To add to what Bea mentioned, you definitely want coconut milk without guar gum which like she said Native Forest now contains. I always look for ones without all the preservatives and least water content possible. 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. What about coconut sugar? There will be some exceptions but still home made is different. If not, cover and refrigerate for up to 24 hours. See the comments above for tips. I like to keep a few cans in the fridge … Bone char is widely used by the sugar industry as a decolorizing filter, which allows sugar to achieve its white color. I was following a recipe and the coconut cream wouldn’t thicken no matter how much more icing sugar and arrowroot i added. ❤️ I’ve made the cheesecake its in deep freeze hiding for Christmas ???? Werth, E. (1933). You can whisk it, it just takes longer and it doesn’t get as fluffy in my opinion. I made these today and they came out absolutely amazing! MB you make cooking and baking inspiring and fun! 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. Almost the whole can! I live in Indonesia and don’t have access to those coconut milk brands but I used 3x 200ml cartons of ‘Santan Kara’ coconut cream, fridge over night, added 1tsp vanilla and approx 1cup powder sugar. ?, to make the TJ brand work? Place hardened cream in your chilled mixing bowl. 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. SO DELICIOUS! Will try and see what happens :) thanks! Once it is thickened and light and airy, stop the mixer. That should work! It must! Keeps in the fridge very well and tastes even better the next day or so. sad. Hōlualoa, Hawaii: Permanent Agriculture Resources. Note: when making whipped cream using regular heavy whipping cream, you will still get a thicker whipped cream than store-bought, although heavy whipping cream does yield fluffier results than coconut milk. You are quite a versatile lady in the kitchen! Knowing how those work, you need a fat (like heavy cream) that remains liquid when chilled. When I need powdered sugar I just add my regular granulated organic sugar in it and after pulsing it a few times it turns into powder. WF 365 is great for coconut yogurt, but sometimes it can be a little thick and not whip quite as well. When I tried to whip the cream it became flaky, dry, and looked waxy. When I dump out the liquid and beat the rest up, the cream is too stiff. Definitely try it! Let us know if you try it! Thanks! If you give it a try, we would love to hear how it goes! thank you for the recipe. Whipped coconut cream is my go-to substitute for regular whipped cream. Great recipe. lol. It unfortunately doesn’t do too well at room temperature, but chilling it does help it firm up. We haven’t tried that, but it might work. See clumps? Been doing it for years (all brands, it doesn’t matter) and never had a fail! I have used a different type of coconut milk but waiting for the mixer I bought to arrive! I’d prefer brow sugar. A vegan pud with cream on top. I don’t know if putting it in the freezer works. Do you think creamed coconut might actually work better than coconut cream? the immersion blender doesn’t work well for this. Coconut cream is different – has a much higher fat content- not nearly as runny and less separation. I also used the vanilla. Better luck next time! I get Native Forest brand (none or few additives) easily through amazon prime….I live in Alaska. Full Fat Coconut Milk vs. Coconut Cream – Finding the Right Base, The Top Tips for Making the Best Homemade Whip Cream, 1 can of coconut cream or 2 cans of coconut milk. Should I just cover it and leave it out on the counter? This cream smelt odd as soon as I opened the tin, (i thought I'd left the pedal bin lid up!!) What am I doing wrong? I’m making this with the Carrot Cake recipe for my boyfriends 30th STABILIZED WHIPPED CREAM: Gelatin gives whipping cream a firm, mousse-like texture giving it many uses. No reviews on brands common out West & on our Southern US borders…Goya & Imperial Dragon….lots of good cream on top and make delish ice creams. Thank you! We’re so glad it turned out well! Again without further a due an “EXCELLENT RECIPE.”. Next time, would you mind leaving a rating with your review? Sherry, Can you sub maple syrup for the sugar? Hi Aurinkoinen, that would probably add too much liquid. The authentic recipe for Pina Colada contains no dairy at all. Also, I can’t believe I’ve never commented on one of your recipes before! Help me!!! Hi! MMMMMMM! Thank you for this….I was going to ask how to not use powdered sugar which we avoid! Free shipping when you buy $49 or more. But it’s really best added just before serving. We aren’t sure that would work unless you have very powerful equipment! They must have seen the feedback and decided to make a change! There’s nothing light and fluffy about it. Thank you so much for the reply…I will make it let you know how it turned out. Hmm, never had it curdle! Notify me of followup comments via e-mail. You can see in the … Served as a trifle topping. Hello! Blue can = amazing!!!! I was wondering if someone with whom this succeeded could tell me what the fat content was of their coconut milk. But homemade versions are not. I have a question about tapioca starch…can it be eaten raw? In Canada I found Savoy at Walmart for a good price. My wife loves coconut and whipped cream so I think I’ll make this for her birthday next month. The meat and water are mixed in various ratios to make coconut “milk” and coconut “cream.” There appears to be no standard for this as products vary widely from brand to brand. Boy toddler…amazing…..I had a laugh and yelled good bye in Thai as I waved…. It worked like a dream. I was expecting something thicker unless that’ll come after being refrigerated a few days? Thanks, Craig, for mentioning the iSi whipper. I don’t know what all this fuss in on this thread about testing cans and separating them, either. Would I be able to use this to frost a layered cake? 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