The whisk is virtually useless, and the blender clogged up. So I found out I have new friends that have allergies to milk and gluten. I did have more luck with the full original fat than the light for making whipped cream. Hmm, that’s so strange! If so, what is the difference? Hi Trish, tapioca flour is gluten-free. Is it possible to use a bullet blender to whip the coconut cream? Thank you? Thank you. Can you suggest a good mixer for whipping cream? I may have to buy a hand mixer but avoiding it since I only need to use it about 3 times a year. Thanks much. Hi Dana, this is amazing! Thanks for sharing, Sabrina. It’s more of a “dollopable” cream than a “spreading” cream. Sorry typo! I’m going to use this for waffles in the morning as well, but I will still have a lot left over. Thanks for sharing! I had coconuts growing outside my home in Thailand & the most coconuts produced in the world are from Indonesia. Hi – Will the whipped cream break down if I use it in a cashew pudding to make it lighter in consistency for a banana pudding? Thanks! Better luck next time! No thickener. 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. Hi.. Was in a really crappy mood this evening, and your reference and my subsequent search on youtube has totally brightened my outlook on life. Perhaps! 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. I love it! We’d suggest making the coconut whipped cream and then refrigerating it overnight. Help! What you’ve got then is home-made fine sugar. I even put a dollop in my coffee this morning! The blender was full to the top and a perfect consistency! OMG Melina thank you for that! Listed from best to worst: It’s perfect for topping desserts such as pie, hot cocoa, strawberry shortcake, and ice cream. HELP!!!! Thanks so much for your kind words and lovely review, Liane. The recipes I’ve tried from you(apple pie, pumpkin pie and many more)have all worked out wonderfully for my beginner baker self. It’s an emulsifier, which keeps the cream and the water blended together – the coconut fat won’t separate out. Do you mean with a young or green coconut or from the brown nut you buy in da store?bi live in Hawaii and. 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. Turn the can over on a bowl (with the kitchen towel now facing the bottom of the bowl) and the liquid will be drawn out within a few hours. I’ll do some more research on that. I have the same problem – anyone have an answer? Unlike dairy cream, coconut whipped cream will not curdle, but over-whipping will flatten the cream. Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air! Back to the coconut drawing board. I have coconut cream NOT coconut milk & it’s very sweet already. Recipes. :D. I use Thai Kitchen Organic Coconut milk and put the whole can (unopened of course) in coldest spot in my frig. In regards to the monkey abuse for harvesting coconuts…l live in Thailand and when l first saw the whole monkey coconut thing…l was intrigued…my observations; the good tasting coconuts have very tall trees…yes they use monkeys on very long cables or chains or roap…in this instance..the monkeys are the family pets…the men(owners) train them and give the monkeys a lot of attention…the roap and collars are, yes , a control. It must! 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. ..however the monkeys are free to walk around, check things out, hang out with the men…eat things they like…it appeared very calm and friendly…so it is amazing how the monkey knows to knock down only the ripe coconuts…the owner will remain below the monkey…yell his “ques” when its time to change trees…when the trees are close enough to one another the monkey…can jump.or fly from one tree to the other….its amazing to watch…the monkeys work doing. Hi Jade, we’ve never tried that and aren’t sure. Hi I am planning on whipping the tinned coconut cream after chilling and then sandwich between two gluten free sponge cakes (homemade). I also used vanilla powdered sugar which was great. I might try the tapioca tomorrow and see if it works. Now they have only organic cream of coconut and other organic coconut milk in cans. I actually added a bit of peanut butter and my kids loved it! Expensive and worth it. If so, do you use the whole can, including the liquid part, when you whip the cream? We order ours on Amazon. Thanks for your help. So, I came back to your web site to see if I did anything wrong. Will try and see what happens :) thanks! Hello! 1 can of Nature’s Charm Coconut Whipped Cream 2 tbsp icing sugar 3 tbsp cocoa powder Preheat your oven to 180 degrees Celsius and place the coconut whipped cream in … They must have seen the feedback and decided to make a change! I’m interested in trying it, but don’t want to add sugar. See our updated post for brand recommendations. Hi Lena! I’ve been trying to figure out a great non-fat Greek yogurt alternative to regular whip and so far they’ve all been epic fails! This looks pretty simple! It really would be helpful to know what to avoid for those of us who don’t have easy access to the brands listed! Love the coconut flavor too! We updated the post with brand recommendations and tips that might help you next time! Hi Heather, we haven’t tried that, but you could probably use a different extract (such as peppermint or almond) in place of the vanilla. Is it possible this is happening from chilling it too long, maybe? If you try it, we would suggest grinding the coconut sugar into a fine powder before adding. Add 2-3 tbsp of the whipped cream to a cupcake and smooth down with the back of a spoon. It has no thickeners in it, just coconut milk and water, I find it at Safeway. Maybe the formulation has changed? Could there be a reason for that? We haven’t tried and can’t say for sure but if you experiment with it, report back on how it goes! I’ve made this recipe before, and it’s so great! – firm to scoop out, ⅓ liquid – whips up nicely, especially with the addition of a little coconut water from the can. Thank you again for you wonderful recipes. Tastes fine, though, and would love to find a use instead of throwing it out. Hi there I love your recipes but I’m struggling to get my coconut whip to sit on my hot chocolate, is there a way of doing it without it sinking? Do you think it will still work since it’s been refrigerated for so long? Can you make a guide from fresh coconuts? Do you think I can use this recipe and then (already hand whipped) put it into a whip cream canister for easy pouring? Hi, We have not tried that and don’t have a recommendation, sorry! The brand in my fridge right now is Aroy-D. Hope that helps ? Even letting it rest overnight so that everything is the same temperature and ready to be incorporated into Fluff. I added a touch of cornstarch to compensate. Is that going to be a problem making this recipe? The can must also be full-fat because you will be whipping the solid cream. Separates the cream from the liquid easily in the fridge. I used Nature’s Charm both times, 2 cans each time. You can whisk it, it just takes longer and it doesn’t get as fluffy in my opinion. We haven’t tried that, but we don’t think it would work. However, after I removed the can from the fridge and separated the hardened cream from the liquid, and whipped only the hardened cream with the other ingredients called for, I found it was so hard, it wouldn’t whip at all. There’s also a carton that coconut cream comes in, that’s what I get. I think we can make our own coconut cream…. Still I think I’ll give it a try….I’ve got nothing to lose as there seems to be a shortage of recipes for Coconut Cream as opposed to the Milk. You could try omitting or using a little stevia instead. I don’t have a handheld blender, just a whisk. I’m trying to find a vegan, sugar-free recipe. Turn your back and the heat from the Vitamix will ruin the cream you should have taken off before you turned your back! Each time I followed your directions exactly and it came out perfect. Is it coconut cream or milk that is meant to be used ? I have wasted several cans trying to whip it in my Kitchen Aid mixer. Hi Amanda, that’s so strange as usually Aroy-D whips well. Nature’s Charm is the first creator of Sweetened Condensed Coconut Milk and Evaporated Coconut Milk. However, Trader Joe’s recently changed their version of coconut cream (now with a blue label). Is it okay if I don’t use any sugar? Maybe some vegan pie, cake, avocado chocolate pudding. Followed by Australia, New Zealand, Hawaii and South America. Has anyone tried this recipe, following instructions to the fullest but stored/used in a whipped cream dispenser? It’s so funny you say that as I just kind of accidentally made some yesterday. It unfortunately doesn’t do too well at room temperature, but it should last a couple hours as long as it isn’t too hot. Hi Amy, it should hold up well in the fridge! Whipping this thick cream just so happens to create the perfect whipped-cream … By the way excellent cool whip! It’s not pure at all…. I think you’ll have better results if you frost the cupcakes the day of and serve immediately! I’ve done a lot of research trying to figure out what’s going on and found a suggestion to get coconut milk without any additives. I’d like to try and make a butter cream frosting with it. I have a Trader Joe’s near me so now I’m looking forward to trying this :c). Hi Hannah! and how you sweetened & whipped it & then used it, day by day, in so many various ways, ending up with freezing the leftover coconut water to use later for smoothies. Let us know if you try it! Or will it keep firm enough to use after an hour out of the refrigerator? I will report back with my results! It should work! Though we think it would be best to frost just before serving since coconut whipped cream can be a little more sensitive. I plan on making whip cream with this over Christmas weekend and believe this will work great. Thank you! This is what I have as well, Thai Kitchen. Most of the processed sugars found in this country(including powdered sugars) are filtered through cow bone char which is how processed sugar gets so white. Not an expensive or organic one, just less water. It will turn solid on you and separate. I refrigerate. Let us know if you give it a try though! How well does it hold up to heat? Very satisfying for a sweets addict! We find it’s delicious and can be used as a topping for desserts where you might otherwise top with coconut whipped cream. i like to have them at least for a week in the fridge before use. Unfortunately researchers from the past assume certain plants originates from where they first saw it. Thanks a bunches! 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 2019thanks. It is so delicious! I made this twice! I guess this’ll make it that much difficult to find a good way to make vegan whipped (coconut) cream. Can I make this without a mixer, just with an egg whisk or not possible? (Discard the watery part, or save for another recipe.) The next day, chill a large mixing bowl 10 minutes before whipping. Then refrigerated again as suggested. Perfect! You can sub maple syrup! 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 doubt I would be disappointed with the taste, but am pretty sure I’ll get the right consistency. Carolyn, thank you for relating to us your many creative ways you have used the Thai Kitchen organic coconut milk (not cream, hmm? I am not sure about refrigerating the coconut cream, as now it it is rock hard. See if you don’t agree. Good Luck! Trader Joe’s seems to have changed their sourcing in the last few years- that could be part of the issue! It may just be better used in smoothies in that instance. Seriously AMAZING. This was really good. No additives. They actually originated on the Indian subcontinent based on genetic assays and ecological evidence. Great explanation! Hi Jenna, if you whip coconut cream too much, it actually becomes liquidy again. Liquid sweeteners will make it more runny where as the powdered sugar improves the texture. Was disappointed that the powdered sugar, especially putting in a pie, cake, avocado chocolate pudding stabilize so. T the same as the base then add the cream be OK to leave at room temp for a and. 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