It will take longer, but it works! 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! I used Let’s Go Organic heavy cream and refrigerated it overnight but found the result very liquidy. It does have a real coconut flavor so you might want to consider what “taste” your are trying to achieve in the final product. If your trying to whip up coconut milk it won’t work. Hi, The higher the fat content, the more frosty like it seems to be. This recipe, followed to the t, is perfect! Lisa. Mine keeps coming out lumpy or kind of grainy. It was perfect! Thanks. We had success using it as frosting in this recipe: https://minimalistbaker.com/chocolate-peppermint-cupcakes-vegan-gf/, Could this be used as a vegan mascarpone? Me too I can’t wait!!!!!! Would the cream be ok to leave at room temperature for about 2 days in the cupcakes? I gave it a go anyway – no powdered sugar on hand but did a little maple syrup and vanilla. We find it’s delicious and can be used as a topping for desserts where you might otherwise top with coconut whipped cream. When I tried to whip the cream it became flaky, dry, and looked waxy. SO delicious! I learned that the Vitamix might not be the best way to whip this. If you give it a try, let me know how it goes! Is that normal? Any advice? Don’t know how to fix. We are so glad everyone enjoyed it! Again without further a due an “EXCELLENT RECIPE.”. Hi Gloria, we haven’t tried that and aren’t sure whether it would work. This was a total FAIL for me. You could try omitting or using a little stevia instead. However, I have also done it with Pride Coconut Milk (available at Sainsbury’s) and it worked like a dream. Did u find that it melted at all? 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? I don’t have a mixer – any luck whipping this by hand with a fork? Thank you so much for this recipe. sad. Hi! Hi Anthony, coconut sugar will alter the color, but a reader has mentioned using it with success. Hi Kimberly, It sounds like the brand of coconut milk may have been the issue. Sorry :/ I’m crazy. We haven’t tried that, Nicole, but it should work! Is it also possible to substitute the icing sugar with something else? You can make so many recipes with coconut cream or milk like a good curry, or add it to a dessert or create a marinade. There is only one brand, the Thai « Aroyo-D ». It does have guar gum though for those who are sensitive. It never got smooth. Now they have only organic cream of coconut and other organic coconut milk in cans. “Chapter 12 – Coconut”. It separates and gets all clumped up and is a yucky texture. I searched through the comments but didn’t find a similar situation. We haven’t tried and can’t say for sure, but if you experiment with it, report back! ?? I was able to scoop it and pour it on thickly. Thanks Dana, I found the cream under the layer of oil. Was great, it tasted great, was stiff enough to hold . I need a cup of the cream, and am unsure that just one can will yield that amount. Just made something like that tonight and waiting for the outcome. Hope that helps! I am in the same situation! Frost your cake/cupcake the next day and then keep it refrigerated until serving. We use Stevia because it does not affect the glycemic index. $3.89/33 oz. Hi Hannah! Hi Kanel, it’s hard to say without knowing exactly what you have, but if it is too watery, it won’t work. In my experience coconut cream is creamy and not milky when you open the can, so would it still require whisking/beating? Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Better luck next time! I am unsure how the center would hold up with just coconut cream. I was just about to order this from Amazon… thank you, thank you!!! Can I ask how strong the coconut taste is after adding vanilla? We haven’t tried it, but it should work! Could I spread it on the cake then keep the cake refrigerated until serving? Is it coconut cream or milk that is meant to be used ? To get around this, I went a thrift store and bought another electric coffee grinder, a small one. Also, check out this recipe for tips on using coconut whipped cream in layered cakes! I’d prefer brow sugar. I want to add food coloring and use the whip on cake/cupcakes for my little one’s birthday – this should be fine right? Did I just have too much of the liquid and over-churn it (like making butter from heavy cream)? Hi I am trying to make coconut whipped cream using full fat Native Forest brand coconut milk. tried to make this for a last minute bday cake and it never whipped up. My coconut (earths choice-organic) had congealed but also had some hardened chunks in it. I do not have a handmixer unfortunately. We haven’t tried those one. 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. I let the bars chill for about 5 1/2 hours and chilled the coconut cream for about 24 hours. Pin it to your DESSERT pin board! This will be my new go-to whipped cream for dessert; even Daddy and Grandpa liked it! It should work! We used to following ingredients: 1/2 cup of cashews, 3 Tbsp of coconut butter, 2 Tbsp of coconut oil, 1/2 cup of powdered sugar, 1/2 tsp of vanilla extract – blend it all together on very low speed in your Vitamix and you’re done!! Thanks so much for your kind words and lovely review, Liane. I like mine mild so I use just the Malibu and for the kids we make it virgin. 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. Served as a trifle topping. Hello! :). The origin of coconut and pineapples are from Peruvian Amazon. IF so, how? 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 tried that this week, and the coconut milk was almost chunky curdled like after cooling for 24 hours. It has powdered sugar, and Sweetened Condensed Milk what I call Candy Milk with Vanilla, Coconut, and a dash of Cinnamon flavors. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Thanks for sharing your experience, Mike! Or am I wrong? I used Native Forrest’s classic version with guar gum. It is nice and thick. That does not happen often. I love minimalist baker.com…. I’ve had the most luck with the coconut milks made in Thailand, like Thai Kitchen and Native Forest. Can an immersion blender be used to whip the coconut? Happy baking! This was my first time making a coconut cream pie and I wanted a recipe that was simple and not too much coconut flavor. I made it with the Simple Vegan Hot Chocolate recipe, and it was Ahhh-mazing! I’ve made this several times without issue, but last night I had an epic failure. I got mad and we just ate it like that, but the weird thing was that it was gritty! I’ve never whipped it so long it broke. Hi Sue, yes, we have found several! Leave to marinate in the fridge overnight. Would this make them too hard or would the frosting even hold up? Not at all greasy. OMG. Enjoy and leave a can or two of coconut cream on the shelf at Walmart for me. I am unsure about how the whipped coconut will react? Have had great success with using it! It worked wonderfully Hope that helps!! Hi Emma, unfortunately some brands of coconut milk don’t work as well as others. Thank you! Is it possible to create a soft, beautiful coconut cream whipping it by hand? Did it work? Let us know how it goes! If you try this recipe let us know! Traditional trees of Pacific Islands : their culture, environment, and use (1st ed.). If you don’t want to add liquid, you could try powdered stevia. Hi Brandie, you can omit the powdered sugar! 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. This recipe is definitely a great foundation for making your own coconut whipped cream and seems very fool proof for creating different flavors/variations for whatever suits your needs! Listed from best to worst: It’s perfect for topping desserts such as pie, hot cocoa, strawberry shortcake, and ice cream. I’d love to figure out a way to replicate the look of dispensed cream, it’s so pretty! Can I use this to frost cupcakes or will it fall apart at room temp? We love whipped coconut cream on our coffee. Hey There, Unfortunately, we have not been able to find a good commercial brand of non-milk-based whip for these folks. Thank you for your advice! Does it ever separate after it sets for a bit? You could omit the sugar and it should still be good, just not as thick. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. Would this be suitable? Hope that helps! Coconut oil and palm oil are the only oil used before the arrival of the Europeans. Better luck next time! Lots of these comments are referring to coconut milk. Yeah, Aroy D is ridiculously cheap. Let us know if you give it a try! I concur. Try for better next time. ❤️ I’ve made the cheesecake its in deep freeze hiding for Christmas ???? Gradually add powdered sugar, beating on low speed until combined, about 1 minute. Trader Joe’s seems to have changed their sourcing in the last few years- that could be part of the issue! Also, choose the more expensive brand, it is likely to be sitting there longer and be separated. Now that you know what coconut cream is, you're ready to go forth and buy some. Can we use coconut sugar or would that not work? It shouldn’t take more than a couple minutes and you want to avoid going for too long or it kind of “unwhips” it! You can also add some cream cheese into it to help stabilize it so it doesn’t go flat. So be sure to leave them unfrosted until serving! What can I use instead of the coconut cream? Thanks so much for figuring this out and posting the recipe! I think you’ll have better results if you frost the cupcakes the day of and serve immediately! So glad I found this recipe, it looks super easy! Thanks! I’m considering getting my first ice cream maker hopefully in the near future. Hi Aurinkoinen, that would probably add too much liquid. Hello! How would honey or agave work. Thank you so much for the reply…I will make it let you know how it turned out. Native Forest can be hit and miss for me so try and stick with my #1, 2, or 3 recommendations! So strange! Taste and adjust seasoning, then add lime juice and finely shredded kaffir lime leaves (keep some aside for garnish). 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. KitchenAid mixer whipped it perfectly and served atop fresh blueberries and raspberries. Hi.. Hi Brandy! I just made a batch and it is delicious! Hi Jenny, coconut cream should work well for ice cream. I really liked Trader Joes coconut cream. Has anyone used coconut milk from Thrive? Thank you! There’s also a carton that coconut cream comes in, that’s what I get. Let us know how it goes! Pls reply ASAP. Thai Kitchen does work, but for us it’s hit and miss, which I suspect to be due to where it’s being sourced from (seems to be inconsistent). :). Coconut flesh is blended at high speeds to create a creamy, buttery consistency. I sort of mickey-moused this recipe… I had opened a can of Aroy-D coconut milk for golden milk the day before (which I had stirred before using) then popped the half or so remaining in a mason jar in the fridge. So putting in 3/4 would’ve made it inedible due to how sweet it would be no? The problem is hot chocolate is hot (obviously) and more liquidy than the coconut whip, which is cold and more dense. Nothing else! I used Trader Joe’s cream, chilled in fridge. Hi Dana – I need some help please! Thanks for sharing, Nicola! :D. I use Thai Kitchen Organic Coconut milk and put the whole can (unopened of course) in coldest spot in my frig. Yum! I’m just finishing up my 2nd Whole30, I kind of want my desserts back but NOT my dairy! Has anyone tried using gelatin to stabilize this as you would with whipped cream? Try looking for sugar that is marked Kosher as that would be vegan. I think I tried every trick out there: added a bit of the can liquid, some arrowroot (I don’t have potato flour- does it matter a lot?) Actually coconuts travel on their own mostly. I just made this for a party . It must! Tastes great! Usually much cheaper there also as they cater to their own community and not the general public. Or will that ruin the texture of the whipped cream? Let us know if you give it a try! Heat oil in a large skillet over medium heat. Hmm maybe try adding more powdered sugar or some tapioca starch next time to help thicken it more? I kept the coconut cream in the fridge for well over a month, it whipped up thick and creamy but I did not like the flavour at all. I imagine I would have to scrape the blender and mix by hand, then start again; or do you think a handheld is the only, or best, way to create the whipped texture? I feel like I’m adding A LOT of sugar to this with not wanting that much. It seems as though others have been having issues with TJs brand as well. Because the liquid will freeze and the fat may not separate. We updated the post with brand recommendations and tips that might help you next time! Hmm, I don’t know if you can sub anything for the coconut! Hi Carol, feel free to omit or sub a little stevia! I tried using less water in the mulk (but im also having issues getting it to puree). I tried this but the frosting melts in the heat (I live in a hot place). The best thing is that it is all cream…no seperating! I used a can of chilled coconut cream (just the solid part) & a generous amount of powdered sugar. 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…. How long do you put it in the freezer? But gelatin would defeat the purpose of a “vegan” cake?! I’m making this with the Carrot Cake recipe for my boyfriends 30th I was wondering, is there a way to use “Light Coconut Milk” and then add some kind of flour to make it thicker? ?, to make the TJ brand work? I was just making this for my baby boy’s birthday and thank goodness I saw your post! Six times! I used who,e foods 365 brand coconut cream refrigerated. It unfortunately doesn’t do too well at room temperature, but chilling it does help it firm up. Each time I followed your directions exactly and it came out perfect. Trader Joe’s coconut cream works best with this, agreed! I was thinking to whip the unsweetened coconut and add sweetened coconut. I wish there were more vegan dessert recipes available highlighting Lucuma. I’m thinking it has something to do with the coconut cream starting out rock hard out of the can versus thick and creamy like in the pictures, maybe my fries is too cold? Most Coconut milk/Cream is not being separated by using the Acid method instead of simply cold pressing that might have something to do the consistency and why it does not always thicken like it should. It takes a little bit of time so be patient :). Having a can of coconut milk or coconut cream in your pantry is pretty much a given these days. I don’t have an electric mixer…. Raw coconuts consist of coconut water which is very thin and almost clear, and coconut meat. Thanks for your help! Hi, ive made this many times and its so delish! Would it work to make this without the powdered sugar at all for a less sweet version? I used to make coconut whipped cream with their stuff all the time but lately it has turned putnam clumpy every single time! Thanks! You can just use another one in that case! You have to find coconut cream which contains much more fat about 34.68 grams to 100 gram content in order to do so. My wife loves coconut and whipped cream so I think I’ll make this for her birthday next month. Thanks for sharing, Cindy! If you want it thick enough to put down the sides of the pav, just add a little less coconut cream, but I found this a perfect consistency for me to fill pavlova nests, and would do the same for a pavlova, even if it did end up running a little, but I’m not sure that it would. How long does it take to separate in the freezer vs. the fridge? Can I use an immersion blender or a nutribullet if I don’t have a stand or hand mixer? First just grainy, then chunks and liquid. Thanks again. Just leave your cans of coconut milk in the refrigerator until ready to use. We recommend using coconut cream. lol. Nikki – very helpful troubleshooting, wish I had read your comments before I whipped this up as a frosting for a cake! https://www.allrecipes.com/recipe/12481/old-fashioned-coconut-cream-pie Good appetite! Works every time. I used Nature’s Charm both times, 2 cans each time. I have Nutriva Coconut Oil and its in a hardened state because of the cold weather. I was wondering the same thing about my isi dispenser (lost up in a high cabinet) so I looked it up online. Will this whipped cream work for that? Add to taste. Thanks so much for sharing! 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. Hi Candy, Another commenter mentioned that using a whipped cream dispenser caused clumps that clogged the valve and prevented proper foaming/dispensing. Lumpy. Has anyone tried freezing this whipped cream? Also, you can see coconut whipped cream on a cake in action here: https://minimalistbaker.com/gluten-free-birthday-cake-vegan/. I tried the Savoy Coconut Cream to pipe on a pie, and it worked out. I tried this for Thanksgiving using Aroy-D. I mean, you suggested to put some if the coconut cream is too soft, but my question comes because tapioca starch is suppose to be high in resistant starch which is highly beneficial to feed good bacteria. For the best success, we have found that Whole Foods 365 Full Fat brand works best. Can I use this & do I add anything? My local store was out of stock for 2 months, but you better believe I squealed audibly and grabbed 6 cans when I saw it back on the shelves this week! See our updated post for brand recommendations. Or would the food processor be the next best bet? Linda. Expensive and worth it. He had a ball cap on and road behind the driver…pretty amusing…I understand the chain thing because one coconut guy said u need a strong cable to support the monkey not to get tangled or injured from roaps that break easy…and these are removed once they are not up the tree…they may have a lease just like you put on your dog…I did not see any abuse per say..the owners yell out commands..often….its truly amazing to watch…one time as a driver with a monkey on board, passed me on a jungle path …he drove very slowly…when they were next to.me…as I walked on the road as well, the monkey reached out and tapped my arm and was looking me directly in the eyes..he was content eating something in his hand balanced on the seat…the driver said hi and passed and the monkey kept looking at me as he ate…he was the size of a 2 1/2 year old. Thx! But, if you add a healthy enough dollop it should sit on top or at least float! Do you mind sharing what brand of coconut milk you used? Increase mixer speed to medium-high; gradually add cream of coconut, vanilla, and coconut extract, beating until smooth and fluffy, about 2 minutes. 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. Refrigerating it overnight before piping would be best. Tapioca flour can be used to help it whip, if needed. To make the coconut cream, melt the creamed coconut in a small pan on a very low heat. 23 recipes to cook with coconut milk and cream . I was waiting for it and giggling to myself reading through all of these replies. I’d like to use this to top a vanilla cake. Hi! I was hoping to use it as a filling to a vegan cake recipe that I have. Although I was able to pipe it, it was a bit soft. the vegan butter (used in your other frosting recipes). Like using store bought pectin instead of cooking a bunch of citrus peels and straining out same... 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