Thanks in advance. Love this! Hello, I have a question about making coconut whipped cream. That should work but I would put it in the fridge instead of the counter! Hi – I have tried several times to whip coconut cream. Frost your cake/cupcakes the next day and keep them in the fridge until ready to serve. Just curious if you ever tried substituting the powdered sugar with ground coconut sugar (ground till turns to powder)? 20 min.intavals…they don’t go on and on… Sugar is not made from an animal, so I think it would be considered vegan, no? I found the “mouthfeel” to be more similar to buttercream than whipped cream. This Whipping Cream has no palm or vegetable oil and is cholesterol and trans fat free. I’ve recently had good results with coconut sugar. Hello! Anyway, I will try, then let you know – for anyone else out there who likes their desserts less sickly sweet. 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. (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coconut Whipping Cream work best! Have you switched to the Thai brand or have you found a way—maybe added another ingredient? I was hand whipping the cream and powdered sugar and it was coming along really nicely but I turned my back for a second and it curdled!!! Did it work? We chilled it before dolloping on our whoopie cakes (which are amazing, thank you Dana! was liquid for the whole time i tried whipping it. Or this cheesecake? Do you live in a place where they are cheap? Don’t be shy! Problem with whipping cream or coconut cream it turns to butter or solid like butter when over whipped. Toss into an XL graham cracker Pie crust and top with the leftover Coconut Fluff I mixed up before. THIS WAS DELICIOUS! the vegan butter (used in your other frosting recipes). The coconut did separate from being in the fridge but nowhere near a solid. There is no splashing sound, seems like it is very thick. If you have never had Aroyo-D before, you are in for a treat. In Canada I found Savoy at Walmart for a good price. Maybe the answer is staring me in the face, but can you tell me what I did wrong? 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. Can in fridge for weeks. And it’s the most consistent in terms of quality! maybe you can think about it for the future. Everytime it goes right to the trash. We haven’t tried that, Nicole, but it should work! :( I complained but TJ’s said it had been discontinued. I add cinnamon and vanilla, so delicious and light ? Any advice? Saves money and if I want cream, I have it. I must admit, I attempted the coconut milk thingy once before: wrong brand, total disaster. Better luck next time! What can I do to still be able to get this yummm looking coconut whip? In fact, mine broke before 1 minute was up so I borrowed a good old fashion hand mixer from my neighbor! no. I tried the Coconut cream pie recipe, but made the mistake of using one can coconut cream and a plastic bottle of same, the latter put out by Real Gourmet. Love your site! I’m interested in trying it, but don’t want to add sugar. my coconut cream was in the fridge for 10 hours and the freezer for 1/2 hour. I am always surprised Starbucks hasn’t discovered this yet, as far as I can tell. I’m going to keep trying! Is that normal? My first try failed, it didn’t separate and it was more of a milk consistency. It is nice and thick. You only whip the cream, so save the liquid for something delicious, like a breakfast smoothie. I did try to salvage this by using tapioca starch and gelatin, nothing helped make it more “robust”. It will melt if out in the heat, but in the fridge it holds up well! I’ve never seen it in a regular grocery store. This worked great for me but i did do a few extra steps. 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. Thanks . Because believe or not, in my country we don’t have canned coconut milk available and the ones sold in jars are disgusting, so full of preservatives…. I’m going to use another commenters suggestion and add rosewater and use it as a keto frosting on avocado/cocoa pudding next time. I’m making this with the Carrot Cake recipe for my boyfriends 30th Go for a coconut cream read your ingredients it should be 100% no water added no thickeners Ayam brand is suitable if available. I gave it a go anyway – no powdered sugar on hand but did a little maple syrup and vanilla. This will be my new go-to whipped cream for dessert; even Daddy and Grandpa liked it! 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! **As a side note, another great favorite of mine is to open a Walmart bag of frozen Bing cherries and pour over to coat Savoy coconut cream. Has anyone tried this recipe, following instructions to the fullest but stored/used in a whipped cream dispenser? And xanthan gum is a thickener made by allowing a very particular microorganism ferment certain types of sugars, which isn’t so different from allowing yeast to ferment juice into vinegar. Even if it did, what is more tropical than coconuts and lime! Hi Blu, You may want to check out our updated brand recommendations in the post. You can do it by hand, it just takes longer! I kept adding a bit at a time, blending each time, and ended up using the WHOLE CAN of coconut cream! I just made this but it doesn’t taste good. Add the coconut whipping cream, sweetened condensed coconut milk and ground coffee into a large bowl and whip on medium/high using an electric whisk or stand mixer with a balloon whisk attachment for 5 minutes until it resembles lightly whipped … Thanks for the tip :), Yes I agree with you Trader Joe’s is the BEST Would not use anything else………… and thanks for this recipe ………, I use the Whole Foods brand of coconut milk and find that the milk fat separates every time! It’s a non issue if you stick with pure undiluted product to begin with. 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. I keep the coconut milk in the refrigerator all the time. 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 now keeping 2 cans of coconut milk in the fridge at all times, just so I have an easy go to dessert on hand. Hmm, you could push the final product through a fine mesh sieve or strainer! Just leave your cans of coconut milk in the fridge “UPSIDE-DOWN'” until ready to use. The whisk is virtually useless, and the blender clogged up. Ug – how disappointing. See our updated post for brand recommendations. I’m from the UK and our whipped cream is not sweet. How do you think this “whipped cream” would fair sandwich between layers of cake? It’s not pure at all…. I wonder if using the tapioca will make it work anyway? It’s the other way around- beet sugar is never processed with bone char; cane sugar generally is. Might try again somwtime. Anything else should be discarded! Hi Sebastian, it wouldn’t be thick enough. Nature's Charm. Hi Kimberly, It sounds like the brand of coconut milk may have been the issue. Definitely sounds like it could be an issue with the coconut cream as it shouldn’t smell bad. I needed to use it in a pie and had to use it right away. Has anyone tried using gelatin to stabilize this as you would with whipped cream? What about its taste. Is 18g of fat per every 100g enough? I used Thai Kitchen Organic Coconut Milk from Costco. There is organic powdered sugar but it is much harder to find and a lot more expensive. Made a whole bowl full of delicious whipped coconut cream more than I expected (maybe about 3-4cups). If you’re worried about the integrity of your sugar, look for organic cane sugar and grind it into a powder using a spice or coffee grinder. I’ll take another try. Hmm, never had it curdle! So delicious and incredibly easy . We tested 9 brands and these are the results! However, Trader Joe’s recently changed their version of coconut cream (now with a blue label). Can sometimes find in your regular grocery store or an Asian market for sure. I want to make this as a topping for your pumpkin cheesecake. 1 can Nature's Charm sweetened condensed coconut milk 1 can Nature's Charm evaporated coconut milk 1 teaspoon cinnamon 1 teaspoon vanilla ¼ teaspoon ground clove 4 cups Nature's Charm coconut whipping cream (prepared) 1 … In organic powdered sugar, they do not use this process which means it is vegan! What would you recommend? Thanks so much for this incredibly easy and delicious recipe! Hi Dana! It has no additives or guar gums, but geez, all you need to do is give it one shake and poof it’s whipped up. Hi Linda, we think it might get over-mixed and separate. Thank you for your recipes. Can in fridge 24 hours, then Whipped for 20 Minutes in kitchen aid and no fluff. Maybe coconut milk in Europe is just not the same as the one sold in the US. 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. I spotted a can of the coconut whipping cream a while back and picked it up. It’s 100% coconut, nothing else. Do you think I could add a little raspberry puree to this to make raspberry whipped coconut cream? Unlike dairy cream, coconut whipped cream will not curdle, but over-whipping will flatten the cream. Blend for a few minutes until it separates into a cheese like substance and a watery substance. I’ve made this for our Easter cake and it turned out great! Great recipe. I do it one at a time as I pop them in my mouth. Add to taste. We’ve been using a natural product without guar gum, chilled first in the fridge. If you try it, we would suggest grinding the coconut sugar into a fine powder before adding. Native Forest ‘Classic’ is the only way to go, according to moi. stay away from cheap and popular brands and Carrageenan stuff. Also how well will it hold up left at room temp for about 2 hours? Thank you! Coconut oil and palm oil are the only oil used before the arrival of the Europeans. Hmm, personally my go-to for coconut whipped cream is Savoy coconut cream. I have been buying it for years from these great markets. Help me!!! Was in a really crappy mood this evening, and your reference and my subsequent search on youtube has totally brightened my outlook on life. They must have seen the feedback and decided to make a change! Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. I think we can make our own coconut cream…. 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. You need to find the closest Asian food market and go there. I don’t know what all this fuss in on this thread about testing cans and separating them, either. We use Stevia because it does not affect the glycemic index. I’ve found the same thing as Dana! Very nice. I decided to further test this product by whipping up a batch of simple vanilla ice cream (to go with the pie, of course) using 2 cans of the evaporated coconut milk, 1 cup of sugar, 2 teaspoons vanilla extract and a pinch of salt. I come from Ghana and coconut is everywhere, from along the coast to the forest region. Or, I’d like to add honey. It worked like a dream. Sorry :/ I’m crazy. Hi Dana, this is amazing! In summary – look for a full-fat can of coconut milk that does not have guar gum listed on the ingredient list. Unfortunately it is probably only available in Asian Markets. 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 ? The can must also be full-fat because you will be whipping the solid cream. We haven’t tried and can’t say for sure! Hi Ana, We don’t think it would freeze well, unfortunately. 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