How to Make Coconut Whipped Cream

Second time making this. Works great. Just letting you know that “Delicious Kitchen Premium Coconut Milk” worked great for me. Found in western Canada

I’m a SEAsian and the only coconut cream I would use in cooking or baking is from KARA (an Indonesian brand).
Tried many other SEA coconut milk/cream brand but I will always go back to KARA.

I chilled my coconut cream (2 days) and bowl (15 mins) and after 5 mins or so it started to look like what a whipped cream should.
The only trouble I experienced was I had some liquid in my cream so it took longer to whip.
But it worked.
If it didn’t, it wasn’t a big deal for me as I can use it for something else.

To the other Asian, it’s not a waste if you use it for something else like cook it with rice or something.
Also IDK which part of Asia you are from but for me as a SEAsian, you can absolutely use coconut cream to make whipped cream.
Seen a lot of cake shops nowadays make cakes with coconut and pandan.

Delicious! I used organic granulated cane sugar. I liked it better after it sat in the fridge a few hours. I served it over strawberries with allergen friendly chocolate chunks. So yummy!

I made this and it tasted so yummy! It turned out perfectly thanks to all your helpful hints!
I live in Australia so for the Aussies out there I used Macro Organic Coconut Cream. After chilling it in the fridge 3/4 of the tin was coconut cream!
Thanks for the recipe…

I have made coconut whipped cream with coconut milk before. In the other recipe I followed, they suggested putting the milk in the freezer until the fat collects/solidifies at the top. It worked fine but didn’t say anything about chilling the mixer paddles and bowls. I have used your guidelines for the chilling and the type of milk, Arroy-D, which I was already using. It always works beautifully! I have used the unused milk to infuse a coconut cake or make pina colada or smoothies. Chilling the milk and the tools (metal bowls work best) as long as possible before making the cream and then keeping it refrigerated before using it are effective guidelines. Thank you for sharing!

I used Sprouts brand coconut cream, it worked great! … I mixed in some melted chocolate to make something like a mouse.. will make it again for sure

This absolutely did not work with refrigerated coconut cream from Trader Joe’s. The cream is way too stiff/dry, tried adding some of the liquid in to break it apart and it just doesn’t come together. The end result is just a lumpy, wet mess.

This was amazing!

Today, I celebrated my birthday with some girlfriends and I invited them to a traditional German Kaffeeklatsch. Of course it includes lots of whipped cream for the cakes. One of my friend is vegan and because I didn’t want her to worry about not being able to eat everything, I kept it all vegan. This vegan whipped cream was better than the “real thing” and a big hit!

Dumbest recipe ever. Even if you modified it from others. As an asian, this is the worst way to waste food. Refrigerated forn2 days, barely anything separated. Mixing bowl chillee too. The whole opening the can for cream was a big mess. Over 3/4 of the can was wasted. I took a pic but cannot upload it in my comments. Take it from an asian, coconut cream isn’t made for making whipped cream. You’ll need gelatin like another user said to make this truly work. Make a video

It was the first time I’ve used coconut milk because I had it for a different recipe that I didn’t make. I thought it had a kinda cat food smell, but my husband didn’t think so. I didn’t use a chilled mixing bowl as the recipe required and I think I might have whipped a little bit to long. Hubby said he’s going to put it on our French toast casserole this morning, Im not sure if I’m going to use it yet. It was my first time and next time I think I can do better. The little things that might not seem that important really could make or break ya

This turned out beautifully on my first try! Used coconut milk so next time will use cream so that the recipe yields more. Delicious! I was afraid to over-mix so there were a few clumps so next time I’ll mix just a little longer. Thank you, MB!

I used thrive market organic coconut cream. It was rock hard when i left it in the refrigerator overnight. Couldn’t get it out of the can. When i did eventually get it out it only clumped and never whipped. Not sure why. I trying refreezing it multiple times and trying to whip it again and nothing. I even tried tapioca starch but it was more of a butter consistency and still didn’t whip. I finally threw it out. Will try another brand with a guar gum next time and see if that works better.

I use this recipe all the time. My daughter is vegan, and I use this instead of dream whip.

Used Native Forest coconut cream and it was thoroughly unsuccessful. Stayed hard and clumpy, didn’t whip at all. Tried adding a bit of the water back to it and that didn’t combine either… have had more success with brands container Guar gum. Will stick with one of those next time.

I made this for the first time today with coconut milk because that’s what I had on hand.

Refrigeration was key: overnight for the milk; 15 minutes for the bowl, then about 2 hours before serving. When I started whipping I was a little worried because it seemed pretty thin. I kept whipping until it started to thicken—I just went by eye. After that into the fridge for a few hours. On serving, the whipped cream made a perfectly plump dollop. Next time I’d like to try it with coconut cream instead.

The consistency was nothing like whipped cream, very disappointed. Flavor was ok, but again not very whipped cream like at all. Did not end up eating it, and no one else did either. It’s a mushy mess, and I followed the recipe well except I didn’t put the can in the fridge the night before, only a couple of hours before.

I followed this recipe exactly using the #1 favored coconut milk and it was one of the worst things I have ever attempted to make. Never again! I am just glad I made it the day before Thanksgiving. Now I have a little time to find an alternative.

I made this today; I used the Thai Kitchen cream and 1/2 cup of powdered sugar and it came out prefect! Great taste. Thank you!

Love all your recipes! I would just like to point out that not all coconut products are actually vegan in the way that they source the coconuts. According to sources most Thai brands abuse monkeys to source their coconuts, so if you want to be sure you are not supporting this horrible practice it’s recommended to either don’t buy Thai coconut products or do deep research to confirm your brand is ethical!

This is a great way to top a serving of berries. I have modified this recipe for my family simply by omitting the sugar and vanilla because we like the coconut flavor (don’t need the vanilla) and we don’t seem to want added sweetener on top of already sweet things. Another reason I omit the sugar is we avoid sugar in order to avoid contributing to chronic silent inflammation in our bodies. But if I have guests who have a sweet tooth and who need to ease into the full coconut flavor, I do add the vanilla and I use monk fruit powder (1/8 tsp equals 1 tsp of sugar). I was so glad to find your info out here and to know which brands of coconut milk or cream work the best. You saved me a lot of heartache by doing that research!

Absolutely yummy! What a great and healthier alternative to dairy whipped cream. We had guests over for dinner and served over a vegan apple crisp. It was so good and our guests had seconds.

I have made this before, if you want to make a version that is more closer to what you are able to buy at the store, I use this one to make my homemade Peanut Butter Pies from. I make up 2 envelopes of unflavored gelatin, using the smallest amount of hot water just enough to melt the gelatin and then set it in a larger bowl with hotter water in it. It will help to dissolve any remaining lumps in the gelatin. Then while mixing the cold almost frozen coconut milk, at the soft peaks stage start adding the clear and lump free gelatin into your milk and beating it to the consistency that you want to keep it in. I also like to add vanilla and any additional sugar, sweetener, or flavoring like cinnamon, a dash of salt to sharpen the flavor. I also have made Chocolate, and Strawberries, mint chocolate chip, several other flavors your imagination is the limit once you get the hang of stabilizing the original recipe. Once it’s set up and you have finished using it put it in the fridge or freezer and the gelatin will help it to hold its shape and keep everything together. I use 2 full packages of gelatin to a single can of milk or cream. You should be able to use Vegan gelatin for those that are on the non dairy or non animal diets. I have only used the animal products version so I can only speak from that experience, I was making cheesecakes and thought it would be a great way to stabilize my coconut whipped cream that I use in other recipes instead of the regular store bought stuff. You can also use a pastry bag and a whipped cream canister to decorate your cake and cupcakes. Please understand that even though it is still stabilized by gelatin it is not going to stand up to a 80*-110* degree temperature day. Please use your common sense if ice is going to melt then so is whipped cream even though it’s able to be made more stable.

It would have been helpful if the Note that cream has to be in fridge OVERNIGHT was highlighted at the top of the recipe – next to the ingredient in the Ingredients List.

Whoa! I was unsure but it came together beautifully!