Can you whip coconut milk

Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Save It Print. Prep Time 20 mins. Total Time 20 mins. Once whipped, the coconut cream keeps well in the fridge for up to 2 days. Refrigerate the coconut milk overnight:. Open the cans of chilled coconut milk and scoop out the coconut cream:.

Begin whipping the coconut cream:. Increase speed to medium and continue whipping:. Once the coconut cream starts to look smooth and uniform, increase the speed to medium high and beat until soft peaks form:. Store the coconut whipped cream for up to 2 days in the fridge:. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Your review told me a lot more about an angry nasty spirited reviewer than the recipe. Try for better next time.

Dial back the anger Nikki. Nikki — very helpful troubleshooting, wish I had read your comments before I whipped this up as a frosting for a cake! Will stick to using this for cake filling and top as suggested. Mine has come out quite soft. I like the taste of thai brand from walmart. Hi I made this for my son who is a Vegan so he would have a dessert to eat at a barbecue we were going too — it was absolutely delicious so much so that there was one slice left and my friend asked if we would like to take it home, as soon as the words came out of her mouth there was an uproar from her son and her husband both grabbing for the pie dish at the same time — needless to say the last slice stayed with them.

I never realised that I could substitute coconut cream for dairy cream and I had my grandsons 3rd birthday to go to yesterday so I used coconut cream instead of dairy cream in a potato dish that I normally make, well that went down well too with everyone wanting the recipe. 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 really recommend this recipe. I have made this a couple times and did use Thai Kitchen before seeing your tip about it. It worked out perfect both times. I add cinnamon and vanilla, so delicious and light? Hi, I made this over the weekend and it worked well…thankyou! I used beaters to mix it on the weekend, with just a little 1 teaspoon of powdered sugar actually icing mixture.

Last night though, I wanted a larger quantity so I added 1 tsp psyllium husk as a trial to thicken. I also used a quick blender that I use for smoothies an el-cheapo brand of a Nutribullet. It was so solid in about 15 seconds so I had to add more liquid. Every time I did this, it thickened to the consistency of butter. The blender was full to the top and a perfect consistency! I put it straight back in the fridge for use later though.

So I highly recommend adding the psyllium husk. I was able to scoop it and pour it on thickly. It was a good consistency for spreading on top of a pav.

Not an expensive or organic one, just less water. Love your site! All the ones i try are inconsistent. Not sure if recipe states how much should be in each pan. Maybe your layers baked were only an inch thick. Anyhow the cake itself looks pretty lovely without eggs, and the batter tastes quite good.

This recipe is a life changer. I may or may not have made myself a second serving, and possibly also ate the whipped cream with a spoon as I was adding it to the hot chocolate.

Definitely try it! What would you recommend for a substitution for the raw almonds and almond milk? Allergy has me stressing over this hahaha thank you in advance. Thanks for this detailed advice i found it very helpful. I was so confused but after reading this i changed brand of coconut milk and it worked thanks.

So I found out I have new friends that have allergies to milk and gluten. Hi Trish, tapioca flour is gluten-free. Also, be sure to check out our updated post with brand recommendations for better results next time! I opened a can of coconut milk and as always dumped the cream and milk in vitamix to blend It came out looking curdled Is it ok to use The date is good until july of thanks.

Hi , do you have any recommendation for a hand mixer? Budget is approx. I make cookies, bread so not a serious baker, although with a good hand mixer I could do more in the kitchen. Thank you. Hi Chris, here is the one we use and enjoy! Can I make this without a mixer, just with an egg whisk or not possible? How about with one of those hand-held milk frothers? Worked awesome! I only chilled can for minutes in freezer but it still worked.

This will be my new go-to whipped cream for dessert; even Daddy and Grandpa liked it! I must admit, I attempted the coconut milk thingy once before: wrong brand, total disaster. So, shoul I attempt this recipe without chilling it? Hi Eleonora, we updated the post with brand recommendations and tips that might help you next time! Thanks for your great site. This has happened with other coconut-milk based recipes, too. It seems to be something about the coconut milk. Have you experienced this problem?

Thanks for your help! Our family used both solid AND liquid in the whipper. Turns out amazing! So much faster than using the handheld blender too :.

Is that normal? I needed to use it in a pie and had to use it right away. Could the speed I beated it at have something to do with with I. For the best success, we have found that Whole Foods Full Fat brand works best. I love this recipe so much! The only thing that is not my favorite is the density the final product has… does anyone have any tips on how to make it lighter and fluffier?

I will definitely try this recipe. I intend to use it on a pineapple upside down cake to make it a kinda pinacolada cake. I come from Ghana and coconut is everywhere, from along the coast to the forest region. Coconut oil and palm oil are the only oil used before the arrival of the Europeans. Unfortunately researchers from the past assume certain plants originates from where they first saw it.

This really works! Used 3 cans of WF full fat coconut milk. One I put in the freezer, two in the fridge — the freezer one was the only one where the fat really solidified. I still used the liquidy fat on the top of the other two cans expecting it not to whip up, but it did!

No tapioca flour needed. Just curious if you ever tried substituting the powdered sugar with ground coconut sugar ground till turns to powder? I have the following question: is it possible to make coconut whipped cream with homemade coconut milk? 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? Hi Lena!

I am in the same situation! Its unbelievable in the 21st century there is no whole fat coconut milk can available in my country.

However there is abundance of fresh coconut whose meat I can use to make my own milk at home. I would love to know if that milk can be used to make whipped cream. Good luck! Thank you so much for this recipe! I have found that the organic coconut milk in cans from Costco is pretty much always separated. I love it. Great price too. Looking forward to trying this out Friends and family raves at thanksgiving. Who needs traditional whipped cream!?! My cream keeps separating. I can whip it to death and yet it never combines.

What am I doing wrong? Help me!!! Hi Sarah! It seems as though others have been having issues with TJs brand as well. Maybe the formulation has changed? That would explain why you had success your first time, and then problems after that!

It never got smooth. Just looked curdled. It was rock hard when I pulled it out of the fridge. Is this what went wrong? Hi Nicolle! Having recently visited a coconut plantation in Thailand, I may be able to shed a light on the problem many of us are having. Coconut milk is a processed product, though minimally so. Raw coconuts consist of coconut water which is very thin and almost clear, and coconut meat. Many have suggested using a stabilizer such as agar or guar gums, gelatin or using a starch such as tapioca.

Perhaps this will resolve the problem, if you like me, have had many consistent fails! One option to save the fail is to throw the whole mix in a powerful blender such as a vitamix. Blend for a few minutes until it separates into a cheese like substance and a watery substance. The water is coconut water which can be used in smoothies and the cheese looks like ricotta cheese and can be flavored or used as a thicker although ugly cream.

Hi Dana. Is this supposed to happen? If so, do you use the whole can, including the liquid part, when you whip the cream? When I dump out the liquid and beat the rest up, the cream is too stiff. But when I whip it with the liquid, it separates.

What the heck am I doing wrong? Hi Bekah, we have updated the post to include brand recommendations and a video. That should help for next time! I have used a different type of coconut milk but waiting for the mixer I bought to arrive! Hi Carol, feel free to omit or sub a little stevia! Can is blue, and source of coconuts is Sri Lanka. It tastes amazing!! Tastes like ripe coconut. Not at all greasy. No thickener.

I put in fridge and opened two holes at the bottom of can to release liquid, peeled the top off, and cream was hard! Hit with a torch, and whipped up great! They must have seen the feedback and decided to make a change! Also: I ordered some Native Forest cream and milk. The cream had guar gum in it, and that single additive prevents cream from taking on air.

Using it for coffee, as it is smooth. Need to get the Arroy D to try. Thanks for being easily the most helpful cooking blog, Dana! The first few Google suggested just said to put coconut milk in the fridge so the coconut cream solidifies then pour the milk out for using in smoothies etc!

But what if I want to use the entire volume of the can for my dessert? After I read your info, I confirmed it with this very useful website, which totally supports what you found ie that tapioca starch will work nicely!

Will it come out the same as the canned coconut milk? Maybe the answer is staring me in the face, but can you tell me what I did wrong? See our updated post for brand recommendations. Better luck next time! There is only one brand, the Thai « Aroyo-D ». This is what top chefs use. Just go to the source and get the real stuff. Buy the multipacks which come in the smaller boxes because dealing with such a high fat product is really messy.

You could whip this with a fork. Wasted nervous energy. If you have never had Aroyo-D before, you are in for a treat. Try it with your morning coffee and you will be in heaven. This was a total FAIL for me. Hi Melissa, sorry to hear that! All my attempts have failed and it used to be so easy! Hi Sue, yes, we have found several! Hi Dana! I made this last year and it was awesome so I should have remembered BUT I forgot to put the coconut cream in the fridge….

Is it okay to let the pumpkin roll hang out until tomorrow and frost it then? Should I just cover it and leave it out on the counter? Now they have only organic cream of coconut and other organic coconut milk in cans.

But your note is very helpful. I should have read it first and then I would have bought a different brand. Thank you for your recipes. Are there any coconut products that state that no animals were abused to harvest them? This is of concern to me. I made this, and I found that it tastes great in my coffee! I also put it on sliced canned pineapple for a quick not-so-unhealthy dessert.

I want to make this as a topping for your pumpkin cheesecake. Can I put the whipped cream on the cheesecake and put it back in the freezer and defrost it for 15 mins before serving? Or will that ruin the texture of the whipped cream? But if you give it a try, we would love to know how it goes! Has anyone tried using anything other than powdered sugar? I made these today and they came out absolutely amazing! It chilled really well. Dana, thank you SO MUCH for posting all of your incredible recipes, I use them as a guide almost every single day and this one is definitely in my top 10!

Hi Dana — I need some help please! Things went wrong after we scooped the hard white bit from the can into the chilled mixing bowl. When we mixed it with an electric hand whisk it became all crumbly and looked more like cottage cheese.

We mixed some more, tried a hand whisk, added the vanilla and sugar, watched videos about how to do it. Can you help? We would really appreciate any advice. This happened to me too. I wonder if it got too hard? Hi Andy and Erin, it sounds like the brands of coconut milk you used were the problem. We have updated the post with brand recommendations. Hopefully that helps for next time! Hi — I have tried several times to whip coconut cream. I am using the Trader Joes brand. I refrig over night, chill the beaters but when I am beating it stays looking like fine curb cottage cheese.

Wonder what I am doing wrong?? Love your website btw. Just saw this in an April comment. Hi Everyone! Really excited to try this!! Do you think creamed coconut might actually work better than coconut cream?

Hi Alissa, are you referring to coconut butter? Mae Plao and Chaokoh are excellent coconut milk choices. Great flavor and thick cream on top. Mae Plao has a little more cream on top than Chaokoh. Always my top two choices. Can sometimes find in your regular grocery store or an Asian market for sure.

Hey there! So glad I found this recipe, it looks super easy! Also how well will it hold up left at room temp for about 2 hours? Refrigerating it overnight before piping would be best. Thank you so much! I did a test run and ur totally right. However it was super delicious and I put it on top of baked apples. This was amazing — I used refrigerated coconut cream to whip with sugar, then iced a two layer chocolate cake.

For the middle layer, I mixed some of the coconut cream with cream cheese to firm it up a bit. I was just wondering if the sugar was needed for this recipe to work? Has anyone tried this with a food processor or mini chopper with whipping disk? Does it work? I do not have a handmixer unfortunately. But if anyone gives it a try, we would love to hear how it goes!

About how much cream do you get from one can of chilled coconut milk? I need a cup of the cream, and am unsure that just one can will yield that amount. We use Stevia because it does not affect the glycemic index. I also used the vanilla. We used it on strawberry pie, and the strawberries cut the coconut flavor. This will be our go-to whipped cream from now on! Thanks so much for the lovely review. The new stuff pales in comparison to the old tried and true!!!

Ugh :. Did I just have too much of the liquid and over-churn it like making butter from heavy cream? Hi Mindy, it sounds like the brand of coconut milk might have been the issue.

We updated the post with brand recommendations. Hi Julia! Not sure about coconut sugar…I would blend it into a powder if I were you.

Best of luck! I made this with Organic Thai coconut cream. I refrigerated it for 12 hrs. It turned out a little clumpy but tasted great.

I omitted the powdered sugar and used honey and vanilla paste for a little flavor. Have you switched to the Thai brand or have you found a way—maybe added another ingredient??

Hi Lisa! I have been making this recipe for a couple of months. If anyone has any brand recommendations, let me know. My favorite is Native Forest… get it from Vitacost! Great products and great prices!

Made this coconut cream to top a cake this past weekend. It was so good I may do this instead of real whipped cream! My husband is lactose intolerant and this really hit the spot for him! Hi Rhandi, in our experience, it melts at room temp. We recommend storing in the fridge for best results. We tried this last week and loved it!

We had a dud can of full fat coconut milk, but luckily had another can already in the fridge that came to save the day. We loved this on top of pancakes, added to soy yogurt to make it fluffier or just on strawberries. Yet another winner! Will not cannot. I make it exactly like all the recipes say. I refrigerate. I separate the milk I chill my bowl and it always looks like cottage cheese. Hi Leigh Anne and Jennifer, we updated the post to include our experience with a variety of brands.

I had the same problem as Jennifer Kim. I have a professional Kitcenhaide, so it it not a problem with not having a powerful mixer. Could the problem be with the stablizer? Native Forest can be hit and miss for me so try and stick with my 1, 2, or 3 recommendations! Do u have a recipe for if u make ur own cocanut milk? I tried using less water in the mulk but im also having issues getting it to puree. I ended up making a sweetened shredded cocanut coating lol.

Let us know if you figure it out! I used Spiceup! 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 also used vanilla powdered sugar which was great. I am not sure about refrigerating the coconut cream, as now it it is rock hard. 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. Hi Alex, it sounds like the brand of coconut milk you used might be the issue.

We have included updated brand recommendations in the post. Any suggestions own to save it. Hi Emily, it sounds like the brand of coconut milk you used might be the issue. I chilled my can if Native Forest coconut milk and removed the cream as usual.

When I tried to whip the cream it became flaky, dry, and looked waxy. I tried adding a teaspoon of coconut water, but when I tied to whip it again it looked almost curdled and super wet. I added powdered sugar to see if I could correct for any damage that I may have done when I added the water, but nothing worked. 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.

All the water I had put in did drain out, so I tried whipping again — no luck. I got mad and we just ate it like that, but the weird thing was that it was gritty! I decided to look at thetnot of cream stuck in the sieve and when I ran water through it I saw there were all these little bits of coconut — some even looked brown like they were close to the shell. I literally just keep it in my fridge for when I get a craving for dessert… I LOVE homemade whipped cream and this replaces it perfectly.

Does non-organic make it not vegan? Bone char is widely used by the sugar industry as a decolorizing filter, which allows sugar to achieve its white color.

In organic powdered sugar, they do not use this process which means it is vegan! I used Thai Kitchen coconut cream and it came out lumpy. The more I beat it, the lumpier it gets. Hi Blu, You may want to check out our updated brand recommendations in the post. Dana — I just found your block and tried this. It worked like a dream.

Thank you for taking the time to share it with us! Love this recipe. Was great, it tasted great, was stiff enough to hold. I give it 5 stars…pretty healthy, dairy free, gluten free…and tastes great at the same time. That does not happen often. Oh…nut products free also!! I did have more luck with the full original fat than the light for making whipped cream. I am so glad to find this recipe!!

Could I do it earlier in the day or even a day before? I wanted to say thank you because your blog has been such an amazing resource and helped me transition into veganism with relative ease.

You could definitely try stabilizing it with some cream of tartar. Hmm maybe try adding more powdered sugar or some tapioca starch next time to help thicken it more? Otherwise, it could be the fat content of the muffins making it slippery.

Could this be used as a vegan mascarpone? Or is it not thick enough? I want to replace Cool Whip. What can I use instead of the coconut cream? Perhaps, something like Sweetened condensed Milk? I made this whipped cream yesterday to receive my non-vegan family and to show them how tasteful vegan meals can be. Everyone loved the coconut cream, it is so delicious!! What does coconut whipped cream taste like compared to regular whipped cream?

Does it taste at all similar? Thank you sooooo much for your blog! Full of super simple, great tasting recipes!! Xoxo Sherry. Hi Aurinkoinen, that would probably add too much liquid. You could try omitting or using a little stevia instead. Hi Irina, check out previous comments for help with this! Specifically, one reader, Matthew, had asked the same question! Also, check out this recipe for tips on using coconut whipped cream in layered cakes!

I see someone suggested using Xylitol, I am not sure how this would work but would suggest caution if using in a household where dogs are present, this substance can be deadly to some dogs and we all know what thieves they can be when it comes to forbidden food! I was wondering if someone with whom this succeeded could tell me what the fat content was of their coconut milk.

Mine was It was really watery when I was mixing it just now, this might be due to the fact that it did not separate into two perfect phases because the can got shaken on the way home from the supermarket.

I hope it will firm up in the fridge! You have to find coconut cream which contains much more fat about I was thinking to whip the unsweetened coconut and add sweetened coconut. DO you think it would stick to the cake? Any suggestions if i wanted to use these to frost cupcakes? Do I have to frost the day of or can I from the night before and put them all in the fridge? Would this make them too hard or would the frosting even hold up?

Agar powder I use Now Foods brand works very well as a stabilizer. There will be a layer of firm, waxy, thick white layer of coconut cream on top. Carefully scoop out the firm, waxy, thick white layer of coconut cream and add it to your bowl.

With your mixer or hand beaters on high speed, whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla extract, if using.

Voila, homemade whipped coconut cream, in minutes. There will be a firm, waxy, thick white layer of coconut cream on top. If it is hot in your kitchen, place your mixing bowl in the freezer for 5 minutes or so.

Stop scooping when you reach the water in the bottom of the can. Save this for smoothies or drink it as is. Just don't add this into the solid cream for whipping. Using a mixer or hand beaters on high speed - whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla, if using. Whipped coconut cream is best served immideately, but can be stored in an air tight container for up to a week.

It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve. Notes Alternatively, if you know that your coconut cream is good and solid meaning a brand you have used before and can trust , you could turn the can upside down, open the bottom of the can instead and pour out the coconut water that way. This will only work if when you turn the can upside down, your coconut cream is so solid that it won't move.

Out of the can: The coconut cream separated perfectly and was very easy to scoop away from the water. It was thick, waxy, smooth and very creamy.

Very easy to pipe and holds it shape pretty nicely. Notes about the product: I sampled both the organic and the regular. Both produced the same results. In the past I have had issues with this brand separating properly a year or two ago , but had no issues this time with two different cans.

I was quite please with this brand. I am curious if they change their formula and ingredients, from time to time. Out of the can: Not easy to separate the coconut cream from the coconut water, very thin, not waxy at all.

When whipped: Thickens up a bit when whipped, but not too much. Notes about the product: Some people swear by this brand for whipping, I have never had good results with it. Out of the can: Very thin, nearly impossible to separate the coconut cream from the water, not waxy or thick at all. Notes about the product : I have bought this brand in the past and it whipped up perfectly, this used to be my favorite brand — hands down.

However I tried two different cans during this testing, both with the same results. I am guessing they must have changed something about their product.

Out of the four cans that I bought last week, two set up perfectly with a thick waxy layer of coconut cream and two did not. Out of the can: Very thick and waxy, somewhat crumbly.

Feta cheese type consistency. When whipped: Whips up really nicely, thick and light. Not quite as smooth and creamy as Thai Kitchen or the Trader Joes Coconut Cream, but this is likely due to it not containing any gums or additives. Also has a very very subtle grey tint to it, versus a perfect bright white. Great flavor. Out of the can: No separation to deal with, as the can ONLY contains coconut cream, no coconut water. Very thick and waxy, creamy and thick. Great flavor, a tad sweetener than the other brands.

When whipped: Whips up really nicely and easily. Very thick and sturdy, light and holds it shape. They must change their formulas, ingredients or other details that can affect this.

OTHER SERVING IDEAS : Whipped coconut cream is also great served on top of fresh fruit, hot cocoa and other other hot beverages, chia puddings, pies, tarts, crumbles, pancakes, you can also add a little coconut oil and place it into the fridge to make a whipped frosting for cupcakes or cakes — the possibilities are endless. Use it however you would regular whipped cream, or heck — just go ahead and eat it with a spoon. Share your photos on Instagram, tag bethmanosbrickey and include the hashtag tastyyummies.

Well done! This will be helpful to so many. Nice post!! Thank you so much Lexie, that means a lot. I am so glad you liked it. I definitely hope it helps some folks. Thanks so much for sharing this. It is obvious you put a lot of time and effort into your thorough research and presentation of the information. Thank you so much Valerie, it was definitely a ton of work, but it was really fun.

I have soo many good ideas, I just need to get cracking. Love the canned comparison. No dice. Thanks so much, Gina!! I cannot get over how crazy different each of them are.

Thanks so much! Thanks Blythe. Love your first tutorial Beth!! You are gonna be eating whipped coconut cream for days. Thanks lady!! Oh my, you have nooo idea how much whipped coconut cream we have over here. Thanks for the insight.

I never really thought about comparing brands like this, but it is helpful. Thank you! Thanks for the all the hard work you put in for such great recipes and tips! Thank you!! Thanks again! Yes, thank you for all you do on these recipes! It was a hit at the party!!! Thank you so much for the amazing tutorial and brand comparison! I do have a question though. Is it safe to do it a few hours before eating and leave it on the bench or would I keep it in the fridge… or do I do it right before serving, or would you suggest I put the cream on each layer, let it chill and harden a bit, then assemble so the cream holds the weight better?

Thanks, my dear!! But I agree it does feel like trickery in many instances. I would LOVE recipes for these if you could :. Thank you so much for sharing, I direct everyone I know to this blog…. Hmm, I just had the opposite results. I have never had luck whipping coconut milk and have always tried it with Thai Kitchen.

The cream is separated but there is not nearly as much cream as a can of Native Forest. I have just been trying Native forest lately and the cream takes up most of the can and came out of the can all nice and whippy like that my 6 yr old wanted to just eat it instead of put it in the smoothie. Bummer about Native Forest! Yeh that has always been my experience too. I will definitely give it a try again and see, since I really prefer that brand.

I agree could be an off can or mislabeled. I will certainly be trying the can shaking thing too. Thanks for the comment! You are amazing, my friend!

I love this tutorial, thank you so much for sharing it. Can you thin this out with anything to make coconut yoghurt do you think? Or would this be a better alternative to coconut yoghurt nutritionwise? Thank you for the comparisons, they are really helpful to someone like me, who is on a little tighter budget, and I would not have expected such a difference in textures.

These kind of posts help me feel a bit more confident in trying something new. I love your attention to detail. I think you answered every question I had on the subject. I have never had much success with whipping up my coconut cream. Until now. Thanx for your hard work and awesome presentation. Huge help. My friend Beth over at Tasty Yummies created this incredible tutorial on how to make coconut whipped cream that I love and think you will too.

Thank you so much! This is amazing, not only you showed us how to make it, but also you tested different brands!!!! Who does that?!! I loved it. A really useful post! The brand comparison is really helpful as it seems that the success of this recipe can depend on the quality and consistency of the brand of coconut milk you use. I suddenly feel like a have a lot more options for lactose-free desserts! Thanks , Beth , for the step-by-step instructions.

The product comparison is so helpful, too. Thank you so much for this! I just tried to make this, and had lack lustre results. I will defiantly look for these brands next time I try it! Check out those brands and hopefully you have great results. Thank you for this! I have had SO much trouble finding coconut milk that will solidify—even brands that other people swear by end up being watery and disappointing! I read all kinds of research and personally tested 3 types of coconut cream with mixed […].

I thought I was going crazy with the inconsistent results. You have saved all of us so much time. Excellent and thorough information with fabulous pictures. Finding your blog was the silver lining of my creamed cococonut issues! Are we supposed to let it chill inside the closed can overnight that causes the separation. Oh my goodness, thank you soooooooooo much for the recipe!

All of my friends came over to my house and I made smoothies for them. I used this recipe with Sprouts coconut cream, and put it on top. It was a real winner. My uncle is lactose intolerant and he really wishes he could have whipped cream, I may just have to invite him over and give him as much of this as he wants!!!!!

Thank you so very much for this post!! I rely on whipped coconut cream a lot and used to struggle with getting them whipped, and I imagine lots of people do too. I have tried all different ways cold, room temp, but nothing works. Help Mae. I am SO glad you did a comparison of different brands! Great to know! So I refrigerated a can of Thai coconut milk overnight but when I opened it the next morning nothing solidified. Finally what I did was open to take the top off the can and then leave in the frig overnight and that did the trick!

Lori, the one thing I really dislike about making whipped coconut cream is that lately the results are quite inconsistent, even with the same brands that I know and trust. I am so happy to hear that you are gonna be able to give your son sooo many thing he has never tried!

Your comment warmed my heart!! Hi That was very interesting. SInce cant eat wheat and a few other items give me digestive and other issues.

Avoid the gums some add, many people have problems with the gums added to foods. Did find TJ coconut? Wondered if you tried making coconut cream from the coconut itself. Also cant eat much coconut oil as it caused weight loss, which I dont need. Will see if the whole coconut ground up does that. Am experimenting with Lets do organic- creamed coconut that is solid, though the fat separates in the plastic bag is in a box.

And you are beautiful. Always nice to find a new blog with good ideas. Quick question; do you think this can be frozen like the unhealthy whipped topping comes? I have never tried freezing it. From a fellow conscientious-omnivore love that btw , thanks for your hard work and great review of these products.

It took longer to beat but I did get a whipped cream from it It stood up better the next day after is was chilled in the fridge.

Next time I get them, they work great. Glad to hear that chilling it helped. Can you tell me if any of those brands are kosher? I would suggest looking online or contacting the companies directly, if you want to know for sure.

Sorry I cannot be of more help. Thanks so much for this post! I just tried this with a brand called Andre Prost.