It’s incredibly fluffy and lends to amazing whip! I thought it might be the confectioners sugar but I only used 1 1/2 tbs. Made a whole bowl full of delicious whipped coconut cream more than I expected (maybe about 3-4cups). My cream keeps separating. Hi there, Who knew. I have one, but don’t want to ruin the recipe if you already know it doesn’t work:). It will take longer, but it works! Enjoy! By the way excellent cool whip! I’m wondering if it will freeze well? “Chapter 12 – Coconut”. See our updated post for brand recommendations. ), Whipping with a hand mixer or stand mixer until light peaks form, Optionally sweetening with sifted powdered sugar or stevia to taste (liquid sweeteners can weigh it down. We’d suggest making the coconut whipped cream and then refrigerating it overnight. Thanks again for wonderful recipes! 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. It was like I was making butter. Back to the coconut drawing board. Hi Katia, it will depend on individual sweet preference. It will hold up for a bit, but only frost it just before serving! xo. Although there isn’t much in the recipe, I like to stay away from sugar when I have certain guests over. Everyone wants my recipe now so I linked them to your page! Just grate your coconut using the tiniest holes on your hand held great and squeeze to get the lightly thick cream. Thanks for adding that. This really works! I am trying to go as clean and raw as much as possible but would love to add this whipped cream to pies and any desserts. Super! I’m sorry but this comment is very mean spirited. Can sometimes find in your regular grocery store or an Asian market for sure. They dont sprout until they reach land again. Do you know if this frosting freezes well? Although I was able to pipe it, it was a bit soft. Very satisfying for a sweets addict! Hit with a torch, and whipped up great! Six times! 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. My question is whether this is the same as coconut oil, as it looks very similar (hard, flaky and translucent). It will melt if out in the heat, but in the fridge it holds up well! I’d suggest also whipping in some vegan cream cheese – that should help. It only takes a few seconds beyond mixing. Unfortunately researchers from the past assume certain plants originates from where they first saw it. To ice a cake I would use less though…maybe 3/4 of a can. Hmm maybe try adding more powdered sugar or some tapioca starch next time to help thicken it more? Hi will it work if I use real coconut milk ? You can, but it can deflate the coconut whip and weigh it down…I’d recommend stevia before liquid sweeteners. I’ve had good luck with Goldenstar canned coconut milk. This product contains: coconut, sodium carboxymethylcellulose, xanthan gum and water. my coconut cream was in the fridge for 10 hours and the freezer for 1/2 hour. Top of all of your favorite desserts with this coconut whipped cream! i have achieved a great whipped cream with that one! If you try this recipe let us know! Complete fail, I’m so disappointed as I thought I had something for my daughter who is allergic to dairy. It was so solid in about 15 seconds so I had to add more liquid. This recipe, followed to the t, is perfect! Can I beat this using my food processor’s meringue disc? We have updated the post with brand recommendations. Hi Nicola, if you have a dud can you can always use it in smoothies or things like this frappuccino! Do you have any suggestions for what to do with the contents of a “dud” can? Trader Joe’s changed their formula and we find it no longer works. At this point, I am convinced that you have abundant creative capabilities with food and cooking, and that you are simply brilliant in the kitchen! I live in South Africa and we don’t have access to all the ingredients, e.g. Empty the contents into a large bowl and add the icing sugar. This is a good way to remove the “Cool Whip” or Generic Whip Topping from recipes and replace it with one of your own if you don’t want to do the Heavy Cream rout. Coconut whipped cream is a dairy-free alternative to classic whipped cream, which is made with heavy whipping cream! Hi Kimberly, It sounds like the brand of coconut milk may have been the issue. Thank you for sharing, i would love to learn. Why can you not use a reduced fat version of coconut milk/cream?? And for some reason when I whipped the coconut cream. You can see it in action here: https://minimalistbaker.com/gluten-free-birthday-cake-vegan/. Fluffy, silky, and delicious! Lumpy and looked curdled. Don’t know how to fix. :>)). When I want to make some ice cream or whipped cream, I buy two cans at the store and use the two older cans which usually have separated by then. coconut cream in a can (I’m from Europe) and it worked perfectly. Very disappointing results – more like an icing than whipped cream, and so, it will be used as icing. Heading in to the kitchen to get this whipped “cream” going for Canadian Thanksgiving!! It whipped up beautifully and tasted fabulous. 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 ? It’s my go to coconut milk so I guess I’ll give it a try. Might have been a dud can? What happened was that the water & cream of the coconut didn’t separate and just froze as one whole block, and the cream, when thawed, is very chunky and not smooth at all. How to make vegan coconut whipped cream at home, with just 3 ingredients! :) Good luck. Love this! They took out the guar gum emulsifier additive, and now it won’t blend at all, looks just like a watery cottage cheese. We have updated the post with brand recommendations and tips. I’ve tried it in the fridge and room temp with the same result. I make cookies, bread so not a serious baker, although with a good hand mixer I could do more in the kitchen. Perfect! Hope that clarifies! Hi Susy, here are some ideas you might enjoy: https://minimalistbaker.com/date-sweetened-chocolate-frosting/ (use refined coconut oil for no coconut taste), https://minimalistbaker.com/how-to-make-vegan-chocolate-ganache-frosting/, https://minimalistbaker.com/how-to-make-vegan-cream-cheese-frosting/, https://minimalistbaker.com/how-to-make-dairy-free-buttercream-frosting/. Then I would apply it between the cake layers and then chill until service. Also, I find that the whipped coconut cream can have a bit of an off taste, but that can be handled by adding vanilla. I’ll give it a try. If you are looking for the separated old coconut milk, shake the can. I was wondering if you tried putting the coconut cream and powdered sugar into a whipped cream charger-the kind that uses nitrous oxide to chill? Hope that helps! $100. See the comments above for tips. 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. But, if you add a healthy enough dollop it should sit on top or at least float! If you give it a try, let me know how it goes! We have seen that problem as well! It might be, but just be careful to open the can cream-side up (the way you had it in the fridge). Frost your cake/cupcake the next day and then keep it refrigerated until serving. I used 2/3rds cup of powdered sugar, and 2 Tablespoons of Tapioca flour. Was great, it tasted great, was stiff enough to hold . I know it says this recipe is vegan but I know regular white sugar isn’t vegan and icing sugar just comes from regular white sugar. I’m going to use another commenters suggestion and add rosewater and use it as a keto frosting on avocado/cocoa pudding next time. https://www.google.com/search?q=native+forest+coconut+whipped+cream&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiymZO6koLpAhUxl3IEHTiwCVcQ_AUoAnoECA0QBA&biw=1920&bih=969#imgrc=yLrjw5gfZ0PVJM. Thanks Dana! I made these today and they came out absolutely amazing! Is there any way to salvage curdled whipped cream? thank you for sharing the video, I will try it! I don’t have a mixer – any luck whipping this by hand with a fork? disappointed as this was my last resort for a vegan icing. Hi Bojana, hmm, that’s strange! I was just making this for my baby boy’s birthday and thank goodness I saw your post! I might try the tapioca tomorrow and see if it works. I buy the best price one. So delicious and incredibly easy . I have been buying it for years from these great markets. Turn your back and the heat from the Vitamix will ruin the cream you should have taken off before you turned your back! Will have to keep one in the fridge at all times now. Can I just use double cream and flavour it with coconut essence?!?! I’m using TJs brand. hi dear … try Native Forest organic coconut milk classic. If you have never had Aroyo-D before, you are in for a treat. Native Forest can be hit and miss for me so try and stick with my #1, 2, or 3 recommendations! My father’s favorite “ice cream” was made from coconut milk, no dairy. Hi Jennifer, you can certainly omit or use stevia instead. Just curious if you ever tried substituting the powdered sugar with ground coconut sugar (ground till turns to powder)? I had a sprouts brand of coconut cream and left two cans in the fridge for a day and a half to insure speration. 4 months. Let us know if you give it a try! Hi Teresa, sounds like it may have been a dud can! Thank you. Let us know how it goes! Made this coconut cream to top a cake this past weekend. Did I just have too much of the liquid and over-churn it (like making butter from heavy cream)? Oh yeah the sky is the limit with this one! 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? Do you mind sharing what brand of coconut milk you used? Refrigerating it overnight before piping would be best. Perhaps this will resolve the problem, if you like me, have had many consistent fails! I tried this but the frosting melts in the heat (I live in a hot place). or will it not work? I’ll let you know how it goes and post photo if I can. Great recipe. Lol just can’t wait to try it out!!!!! The coconut water I froze to add at some point to smoothies. There is a small group of people on this thread who KNOW real coconut milk/cream and they keep trying to assert this. Agave? Chill overnight, not in the freezer for best results. It will stay at room temp for a couple hours! You can drink the coconut water that’s left over too. I’m going to be making this to top cupcakes and wonder if piping it would be best freshly made or refrigerated over night. I did a test run and ur totally right. Definitely try it! Can an immersion blender be used to whip the coconut? I also used the vanilla. Better luck next time! why the need for sugar in this? Tried with hand whisk. I tested this vegan tres leches cake recipe four times to make sure it’s just right! Given the “good fat” in coconut milk, I think this is an awesome substitute! It’s been made in our home multiple times and we adore it. 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. Then refrigerated again as suggested. I added about 3/4 cup powdered sugar, and probably a tablespoon of vanilla. Or this cheesecake? Better luck next time! Ah I’m going through this right now! Mae Plao and Chaokoh are excellent coconut milk choices. Thanks for being easily the most helpful cooking blog, Dana! Would it work to make this without the powdered sugar at all for a less sweet version? Perfect! The cream had guar gum in it, and that single additive prevents cream from taking on air. Almost the whole can! Both the pie and the ice cream passed the taste and texture test with flying colors. If you give it a try, we would love to hear how it goes! Coconut whipped cream is perfect for topping desserts like. Blessings!!! Since the solid used from the coconut cream/milk is the “coconut”, is it possible to whip up the flesh of fresh coconut? Turns out amazing! 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? Thanks, Thanks for sharing this recipe and for recommending brands. 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