Coconut Whipped Cream
06/01/2010 331 Comments
We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts. But it’s nice to have an alternative to dairy and for our Paleo friends.
Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!! sooooo good.
So since then we’ve been enjoying our morning cup of coffee with a spoon full.
So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free.
Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night
Refrigerated Coconut Milk being scooped out by Henry
Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.
Coconut Water
Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. 
Step 4: Enjoy every bite, anyway you like! 
About Svendblad Josephine
Wow! That looks great. Gotta try this! And looks like you whipped it by hand–so that is easy. Thanks for the great alternative to cream!
If you take a “full fat” can of coconut milk and let it sit in the fridge overnite, in the morning you will have thick stuff on top-add just a bit of cinnamon and vanilla and whip with your hand beater. I think this would be excellent on this
You don’t need to put it in the fridge. It is naturally this way, which is what the recipe is about.
Hey KSH, you must not have read the article above or you would see it’s from the fridge you idiot.
You don’t know there’s no need for insults.
totally agree Gabriella! Future insulting messages will not be approved by NK. Jo
Thanks for sharing this recipe. I often use heavy cream but I find that my body doesn’t always agree with it. I guess that’s why we primal folks tend to stay away from dairy. This seems like it would be an awesome substitute.
i totally know what you mean… my body didn’t agree with cream either until i switched to raw cream, and milk for that matter. now i can have all the grass-fed raw dairy i want with no side effects and tons of amazing benefits to boot
Nice Heather! I am so happy for you, you will love this. jo
I made some into ice cream last month to put in our birthday cake. It was sooo good with raspberries
Same here Heather. I can drink the raw milk and cream with no problems at all. Glad to know I am not crazy!
I’ve asked this question before, but never got a reply : How much cholesterol is there in coconut whipped cream ? If anyone know, please reply
)
Hi Gabriella, there is no cholesterol in this.
jo
Gabriella – only animal products have cholesterol.
I did not expect to see cholesterol listed on a can of coconut milk, but I just checked Thai Kitchen, and both “premium” and organic types list cholesterol as 5 mg per 60 mL!
I happened to have a can of Native Forest organic, and that lists cholesterol as 0 mg, the same with my coconut oil. So what is Thai kitchen doing to their coconut milk??
I do know for certain that coconut fat is high in saturated fats, which may raise bad cholesterol (LDL) in your blood. At the same time it may raise good cholesterol (HDL). If high cholesterol is a concern do your research, ask a professional, and in the meantime, use sparingly!
Great tip – our household is mostly gluten-free these days. Mom & son 100%, Dad and daughter about 85%. So far so good. And Spinato’s has a sweet GF crust for those craving days…
Hi Dave, awesome to see you on our site and thank you for commenting. I am so happy that you are going gluten-free.
Looking forward to many fun exchanges. Best! Jo
Thank you for such a wonderful idea!!! I had given up all dairy except for the little half and half in my morning coffee because i had not found an alternative I liked. Well thanks to you now I have!!! Thanks for all the wonderful blog posts! I am fairly new to this eating lifestyle and have really been inspired by your blog.
Mary
Thank you, Mary. This is so wonderful. Congratulations on your decision to eat healthier. Best! Jo & Henry
Hazelnut is my current favorite in coffee, but who can complain about having coconut whipped cream in their coffee?
if you have a local health food store or trader joe’s maybe? there is a GREAT coconut milk creamer in different flavors that I love. Made with coconut milk…no dairy or soy. The brand is So-Delicious …or see if your local walmart can get it by talking to the right manager. I’m currently working w/mine. since they carry the brand in coconut milk and almond milk in the fridge section. Almond milk doesn’t work in coffee but a little coconut milk does. I also like those syrups….from sam’s they have pure can sugar in them and no dyes listed. My favorite is the carmel. I whip mine with one of those hand blend little battery operated foamers? can’t remember what you call em.
Love it I use it every morning, very yummy! I like French Vanilla they also offer Hazelnut!
We use 1tsp. blue agave nectar in our coffee & then mix in Silk soy creamers (Hazelnut & vanilla). My husband has to guard his coffee at work because co-workers come by & drink it!
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does this work with low fat coconut milk? the thai kitchen full fat cans have some guar gum in the ingredients, which i can’t have… the only coconut milk that i have found with no preservatives, additives, or stabilizers is trader joe’s low fat coconut milk. i have some in the fridge now, will see if whipping does anything.
Hi Megpie, Low-fat only means that it’s watered down coconut milk, minus in TJ’s case the guear gum. So it should work for you, but it will only yield a small amount versus 1/2 the can. Please let me know how it turns out – we’re curious. Thank you for commenting. Jo
I tried it with low fat and it was in the fridge for 3 days and did not thicken or separate.
Hi, yes you “must” use full fat. NK
I only had 17% fat coconut milk and it worked for me. I just added a couple tablespoons of powdered sugar, the vanilla, and whipped it with the whisk attachment in a cold metal bowl. It took longer than I thought it would but it worked great
The fat in coconut milk is from medium chain fatty acids. They are the good ones. Don’t worry its not like yucky, unhealthy hydrogenated oils.
I was wondering if this whipped coconut delight has any cholesterol. I really love it , it’s a total treat whipping the cream and drinking the coconut water!!!!!!
I tried the coconut whipped cream and loved it…so did my kids! They were screaming for more.
Thanks.
http://karlmacphee.com/?p=1484
Karl – I was reading your blog just this morning and noticed the link back to our site and meant to send you a note of thanks. So, thank you very much for the link love and I look forward to reading your blog and sharing more recipes. I’m planning on trying your salmon salad this week. It looks great!
Yipeee!!!! I make whipped cream all the time to top cakes and hated that all I could find was ultra pasteurized. Now I can make something even my child with milk allergies can enjoy! I am putting a can in the fridge right now.
Just tried this for the first time last night and it was out of this world! I used to make a ricotta cream canoli filling and this comes really close to matching the same richness and flavor, especially the cinnamon bite. I am sold! Great recipe! I can’t wait to share it with others!
Hey Kristy! Thank you so much. It is really our favorite now. We use it for many things as well. Do you have a paleo/primal canoli recipe? Have a very Happy 4th of July. Best! J
You can make ‘canoli’ shells using 1/4 cup young coconut meat, and 1/4 cup coconut water – blend in a blender, then dehydrate until firm (not crunchy) – it takes about 6 – 12 hours at 105 – 120 degree setting. Just spoon the mix onto a ‘fruit leather’ sheet and form into circles about 1/8 inch thick. Really I guess these are simply coconut leather circles – but I think would work amazingly with this cream!
fabulous!
No, I haven’t experimented making canoli yet, but perhaps someday! Thanks again for the delicious recipe!
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I made this using the same brand of coconut milk as pictured, and it came out great!
I tried it on fresh raspberries, and it’s wonderful. It has the same texture as real whipped cream
with a slightly coconutty taste, which didn’t bother me at all. I’m going to try this on my coffee, and also
on a cream pie made with coconut milk.
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This looks fantastic! Thanks for the tip!
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This is great idea! I’m going to make it this weekend!
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I tried this yesterday and OH MY!! Soooo good!! I posted about it on my site. Come on over and check it out! http://coastalcavegirl.com/2011/06/29/solution-coffee-creamer/
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i’ll be sharing your link to this recipe, because i know i have a ton of friends with kids who would love a good 4 u recipe. <3<3
Thank you Sophia, you ROCK! It is one of our favorites. Jo and Henry
I will be psoting this recipe, because i have a lot of friends who have kids. this is a good 4 u recipe!
I have a slightly different recipe but loved it plain too! Mine went with crepes, nom!
http://amourbeurre.blogspot.com/2011/07/joyeux-quatorze-juillet-ou-quinze.html
Have you tried making your crepes with coconut flour and raw milk? We love good European butter too.
You can buy canned unsweetened coconut cream at Asian groceries (Savoy is a good brand), and you can dispense with the separation. Thai Kitchen is, however, more widely available in retail groceries, and I buy it when I can’t go across town to our Asian grocery. The coconut cream there is also a little less expensive than Thai Kitchen’s coconut milk.
Do you think this would this work for cupcakes? And if so, would it “melt” in the sun? I’m trying to find a light cupcake icing and this sounds divine! But I don’t want it to melt in warm temperatures…what do you think?
Hi, I think that coconut whipped cream would melt in the sun. How long will they be exposed? We are thinking that coconut cream concentrate also known as coconut butter may work as well. Depending on the types of cupcakes that you are making, Ube might work as well. Check out our Ube recipe in the Dessert section. Jo
Thanks for your reply! I wonder if I just keep them in the AC if they’d be alright…though I should probably not risk it. It just sounds so yummy!!!
Mmmm, if you try it please let me know, would love to give it a shot. Maybe you can be brave and try it with one.
maybe take your can of cold coconut milk w/you and the other ingredients..vanilla/cinnamon with the cupcakes and just before you serve them whip up the cream?
Can you use this in a whipped cream maker like this one http://www.amazon.com/iSi-Gourmet-Whipped-Cream-Stainless/dp/B00007JXQW? We have one and my roommate is vegan and she really wants to try this?
Yes you can. We do this all the time. But in this case we mix in the water so that it isn’t as thick. Then it comes out just like the store bought stuff. Only better!
This has seriously rocked our world. With raspberries Holy crap the perfect way to squelch our Ice-cream habit. Thinking of doing a version with a little amaretto. Thanks!
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Wow this looks too good to be really, I happened to have some dairy, gluten and processed sugar free people coming over this week so this may be a lifesaver! Want so serve it with some cake (work in progress) but think this also would be so good with meranges *ahh can’t spell! sorry*
Yay!
Doesn’t seem to work with water taken fresh from a coconut… no separation occurs.
Water taken from a coconut has ZERO fat. You can make this from a coconut but it requires using the “meat” and none of the water. Here is a link with instructions: http://www.coconut-connections.com/coconut_milk.htm
I tried this but I used a store brand coconut milk, full fat and when I opened it after 24 hours in the fridge it was creamy…. it did not scoop out at all like yours did however it was still really good. It made a nice change for an afternoon cup of coffee. I will have to try it again with the suggested brand and see if i get the same results as you.
Many of the store bought brands have additives that cause the milk to remain homogenized. The fewer additives the better all around.
mine was creamy also…and i used pictured coconut milk….hmmmmm
We’ve been making coconut icecream here for a while as my son and husband are both highly lactose intolerant. I have missed whipped cream! This will be awesome!
Meg,
I am also lactose intolerant & can’t have gluten or wheat. Would love to know how you make your ice cream!
Just tried this recipe, it tasted fantastic with my first-ever Paleo brownies! Thank you for posting it!
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great blog! I have posted your recipe/blog on my foodie page…hopefully you’ll check it out:)
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How long will this last in the fridge? I’m the only one who would use it in my household and I’m curious how long a can would last. Thanks!!!
How long this lasts really depends on the quality of the coconut milk you use and the type of container you store it in. We typically use an Aroy-D 100% brand that has NO preservatives or additives of any kind. We also make sure it is in a sealed container and we can usually keep this for a few days (2-3). If you use a brand that has some preservatives you may be able to keep this for a week or longer… I hope this helps!
I can’t wait to try this as I LOVE coconut… I think this would be a delish topping on my pina colada!!! Thanks for sharing!
thank you Christy!
it really is great on just about anything.
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Thinks sounds really yummy and I was going to try this for my daughters first birthday cake, so you think it is thick enough to be on a cake? Maybe the top only?
Yes, it should be thick enough for a cake. Let us know how it works out!
I recently found this recipe on Pinterest and am absolutely in love. I tried buying a cheaper can of non-organic first and was shocked that it didn’t work. But it’s so worth the extra $1. Thank you!!!
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I made this the other day with another brand of Coconut milk (Goya) and it did not work at all, the creamy part and the water didn’t separate, so it was very runny. I bought Thai Kitchen brand and tried it again, what a difference! it is so thick, I added about 3 Tbsp powdered sugar and maybe a tsp of vanilla and whipped it up. Yummy!
Thanks for the feedback Laura. Some producers use lots of additives to homogenize the coconut milk. The better the quality and fewer additives the more success you will have.
This looks amazing! I am trying this tomorrow! Thanks for the tip! <3
I have tried making this using the same EXACT can of coconut and both times it was in liquid form, not solid at all! I refrigerated the second attempt for two days and still not a solid. Any suggestions??
Jeannine- it’s possible that Thai Kitchen has added ingredients to make their milk more homogenized and hard/impossible to seperate. My suggestion is to try another brand, for example Aroy-D. We stopped using Thai Kitchen Organic because it contained additives that we did not want. let us know if you find another brand that works?
What if we don’t want to use the leftover coconut water for anything?
Throw it out?
Use coconut mill to cook your rice with red kidney beans, thyme and scallions. Yum Yum!!
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: I want to put this on cupcakes can I put it in frige to firm some and pipe it on a cupcake using an icing bag? If so would they be able to sit on a display table for an hour or so or would it melt? Thanks can’t wait to try and the weather is cool here
Melt down some chocolate chips, mix them in and you have chocolate mousse!
We call it ganache in our house
http://onedeliciousrecipeaday.wordpress.com/2012/02/29/best-ganachemoose-ever/ This is my daughter’s recipe. Amazing with ghiradelli double chocolate chips. I used it to fill strawberries-http://serendipitoussecrets.wordpress.com/ Divine!
BRILLIANT! So trying this!
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Just in time for the holidays! Always excited about new paleo options! Using my paleo pumpkin muffin recipe to make a cake/bars and this will be awesome on top!
do share your cake/bars
Yum! Gonna try this as part of a yummy dessert for my son! (He has multiple food allergies.) I normally take 2 Enjoy Life brand cookies and put a little bit of So Delicious chocolate ice cream in the middle, but this sounds like it would be just as good, with less sugar!! Thanks so much for sharing!
never tried coconut milk but I want to try this.. dairy products dont always agree with us either.
Divine! Life changing, I think. Best cup of coffee I’ve ever had I made with this today. Thanks so much for making by birthday breakfast amazing!
My son is allergic to dairy, what a wonderful alternative and found it just in time for the holidays.
I made this and I love it! I’ve had it in my coffee for the past 3 days, great recipe. I will be featuring it on my blog minusthesugar.blogspot.com
I tried it with the same exact kind, but it just stays runny and doesn’t separate
so bummed
Thank you!!! My 11yr old can’t have dairy and whipped cream seams to be the only alternative I can’t find. I’ll try this tonight!
Awesome idea! Be sure to use Gluten Free vanilla to keep it entirely gluten free.
Wish I had read the reviews BEFORE trying this. I also used the brand pictured, and it did not fully separate. I whipped it anyway, and it is tasty, but a bit runny. I’m going to ttry again with a different brand. I actually thought my fridge might be the problem! lol
Mine turned out a bit runny as well, but I think it helps to freeze the mixing bowl before mixing. It is pretty tasty though!
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I bet this would make some awesome coconut ice cream! I was going to try and make some with coconut milk, but using the fattier stuff would likely make it more like normal ice cream texture. How sweet is it? I was thinking maybe sweeten with a bit of honey or does it need it?
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Found you through Pinterest…can’t wait to give this a try, thanks for sharing!
Thanks – most peeps love this one!
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This sounds so good! Will have to try it. A thought – it looks like you had to use a can opener to remove the lid, right? Why not turn the can over when you put it in the fridge. That way, when you turn it over to open, the liquid would be on top & easier to pour off. The rest would be just the cream. Thanks for sharing!!!
xoxo
Joy
Hey Joy, thanks for the tip! Happy Holidays!!
I use the coconut milk (water) for rice to cook in gives a wonderful flavor to the rice….
oh that’s cool Susan, thanks!
Wonder if it would be good in my “ready whip” can- you know the canister you add heavy cream to then pop in one of those fancy bullet shaped cartridges- pull the trigger and you have whipped cream gun thingies? or in my frother?
Thanks for the idea and happy eating
Haven’t tried it, but do tell if it works.
This looks amazing!! My 9 year old dahetugr can’t eat dairy (diagnosed just 3 months ago). We have her grandma’s b-day party on Sunday, and I wanted to put this over ice cream. Does it have the consistency of a caramel sauce used in a sundae?By the way, we live in Michigan, too! We’re in Berkley, and are big fans of Maple Creek Farm.Happy New Year!Robin
Could it work as frosting, say for cupcakes or would it melt? Thanks!
Hi Tatiana, a previous reader had posted in this forum that she used it as frosting for cupcakes, but it does melt, so you’d have to keep it out of the sun. We have also used it for frosting and it is delish.
my friend gave me the link to this and i am so excited about it! I’m very dairy intolerent and really miss the cream thing so i have a can in the fridge right now. Cant wait to put it into some home made gluten free brandy snaps. Thanks
Haven’t had brandy snaps yet, but they sound awesome. Do share
Found this on Pinterest – you’re surprised aren’t you?
My husband is lactose intolerant and I’m still getting used to cooking dairy free for him. I wanted to make sure he had something to eat at family gatherings for Christmas so I made tiramisu brownies (http://www.grouprecipes.com/29658/tiramisu-brownies.html) and substituted this cream and soy milk. It was a huge hit with everyone. I did have some problems with milk separating. Out of eight cans, only two worked. But I didn’t use organic (couldn’t find it). I just read someone’s suggestion about the coconut cream so I think I’ll try that next.
Oh that is so cool Amy, thank you for commenting. The cream matters a whole lot, and we have had wonderful peeps post back on their success and misses on this one. Thank you for sharing your tiramisu brownies, we’ll have to give them a try. Happy New Year! jo
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Thanks for sharing this! My youngest can’t have dairy or soy, but is ok with coconut milk. I’m so glad there’s an alternative for him for whipped cream!!!!
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Saw this on Pinterest, tried it, and love it. Thank you!
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this is a great idea. I am tring to eat healthier.. and I love whipped cream in chocolate
have been trying to find better ways to eat. will definitly try this out
Howdy! This is a FAB idea!!!
I wanted to make it to top a Satsuma Mandarin GF Yellow cake…
I put the can into the fridge overnight (used same organic brand that you have photographed
When I opened the can, It was still just a white liquid through out. Weird! *shrug*
Do you think they are any trouble-shooting issues I should consider!?
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This looks amsolutely amazing!
LOVE IT! We use a ton of Coconut milk products in our house because my daughter has a metabolic disorder. this is one more treat I can give to her without having to worry about the extra protein from regular whipped cream. Thank you sooooo much for sharing this.
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does the can have to be opened or unopened when refrigerated? thanks!
Hi Val, it doesn’t matter, we keep ours closed. Enjoy your Sunday!
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don’t give up, though, keep trying; it’s that good.
Just made this today to go on top of a Apple Carrot Breakfast cake….my kids loved it!
I refrigerated then used the Thai organic and added cinnamon and vanilla, whipped came out fantastic. Will this keep in the fridge and be thick tomorrow as well or will I need to rewhip? I’m sending it in for my son’s “snow” for his groundhog day snack and want to make sure when his teacher open it up it’s still thick.
That’s awesome. So happy that your kids love it too. It should keep.
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Did you use a wisk to whip it or an electric mixer. I’d like to do this in my vitamix, do you think that would work?
Hi Lizz, we use a hand wisk. I have not tried it with an electric, let me know how it works if you try it. jo
I tried this out and loved it (though I added too much vanilla). I hope you don’t mind that I will be sharing your post on my community site http://www.kamloopsparents.com
Hi Elizabeth, please do share, I love your site, and will pass it on as well.
Thank you. jo
How long would this last in the fridge? This would be GREAT in my morning Kona coffee…
it will keep just fine for you, until you gobble it all up.
Thanks for sharing this alternative, now my boy’s going to trait whit everything!!! (the are allergic to dairies)
Fantastic!!!
Okay, maybe a stupid question: I’ve had this bookmarked for a long time but have always wondered about something. How come you can’t use the coconut water to drink or in a shake? What are you supposed to do with it then?
I was just re-reading this again today (for probably the 100th time, I like to look at things and dream about eating them, and then never do it, lol) and it finally occured to me that it might be a grammatical error? Is it supposed to say, “don’t throw it away; use it….” ?? Or is it supposed to be a list of things you aren’t supposed to do with the coconut water, like it’s written? That’s how i have been reading it this whole time and it never made sense to me, but I have never used any coconut products so I just figured the water would make you sick or something. ??? Could you clarify?
I’m sorry if that’s SUPER stupid. (blush)
Hi there and thanks for bookmarking our site.
Don’t discard (throw away) the water, you can drink it or put it in your shakes. There are not stupid questions ever. I am so happy to have you visit and comment. Give it a try and tell me how it comes out. Jo of Nutty Kitchen.
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Piece of heaven: Banana crepes (easy: 2 eggs + 1 banana) topped with cinnamon vanilla coconut whipped cream and chopped strawberries. Yum!
YUUUM!
I tried it this morning. I refrigerated the coconut milk overnight. I tried to get all the thick part out, leaving only the water. Unfortunately, a good bit of it was still milky. It was hard to get all the solids out without some of the liquids. I still mixed it with the cinnamon and vanilla. It still tasted good, but it didn’t get as thick as I would like, to get that “whipped” texture. It was more of a thick cream, or melted whipped cream more than anything for me. I am storing the rest of the “milk” to see if any more hardens, or becomes more solid. It just didn’t separate very well for me. It was still delicious.
Jennifer – Sorry to hear that your coconut cream did not whip up the way it should. We’ve run into similar issues depending on the type of product we use. The best results are had with Coconut Milk that has NO additives and is 100% coconut. Unfortunately, the ingredients that are added to some Coconut Milk will cause the milk to stay homogenized or partially so. The brand we use most and recommend is Aroy-D 100% Coconut, you can find it online if you don’t find it locally.
Thanks for the tip. I did put what I made in a storage container and put in the fridge. After a while it actually solidified. It is like a really thick whipped cream.
I had coconut whipped cream at Veggie Galaxy in Cambridge just yesterday and was wondering how they made it – now I know, thanks!
THATS AN AWESOME IDEA. I’m so excited about this. THANK YOU for discovering and posting.
My coconut didn’t whip. It stayed the consistency of icing. Really thick. What did I do wrong? Should I have added a little of the water?
Meggan – We’ve never experienced that problem… What brand of coconut milk did you use and did it contain any additional ingredients?
Thank u for the great idea! I am going to have to try this. I have a dairy and soy allergy , and can not find a coffee whitener without dairy and soy.
Doesn’t work with Vitarroz brand coconut milk. I’ve had it in the fridge for ten hours, and it’s cold but very liquid. Ingredients list are coconut extract, water, potassium metabisulfate as a preservative. I’ll get my hands on the Thai Kitchen brand later and have another go at it. A friend tried it and said it was awesome.
good luck Ilena!
Geisha isn’t a working option either. I’ll definitely pay the extra dollar for the featured brand!
Only use full ft coconut milk. If it’s in the can, make sure the can is BPA free. Thai Kitchen, as pictured is organic but it doesn’t come in a BPA free can but Native Forest brand does. If you don’t know, call the company and ask. So Delicious coconut milk has so many other additives in it that aren’t good for us. I’d avoid it. I buy my coconut milk from http://www.wildernessfamilynaturals.com. It comes in asceptic paper containers and is delicious.
Thank you soo much for this idea!
As I am allergic to dairy and soy. I bought can yesturday, left in the fridge overnight. Whipped it up. And it’s perfect!!
Reblogged this on MJ's Pantry.
Tried and loved it! I thought that the coconut flavor would be stronger but it wasn’t. I liked that it didn’t over power but complimented what I was eating it with. Great job! By the way I am new to your blog and am really liking it!
thanks for visiting Jaime, looking forward your posts. J
instead of vanilla, put coconut extract in to make it stronger?
Just want to get your permission to post on Pinterst. Thanks.
Hello Bobbi, please do and thank you for your support and visiting. jo n henry
Love it!
I had the same thing happen to me…I’ve been trying to go Vegan but had not found a replacement to dairy for my coffee, read an article about coconut oil and thought coconut would be a nice touch in the coffee and maybe replace the dairy, opened the can (same type pictured here) to find it had separated, dumped the whole can (including the water) into a bowl and used my hand blender to remix…it turned out fluffy and creamy and is a perfect addition to my morning coffee. Never thought of adding cinnamon, will do that with the next can.
This is so awesome! Giving up dairy has been a nightmare, I love it! Been buying coconut milk for a year now and had no idea! Thank you! Can’t wait to have strawberry shortcake!!!!
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That Is so cool, I will give it a go. Thanks
Let me know how it goes. Good luck1
Adding Cream of Tartar to a runnier mix will help “thicken” it, but Cream of Tartar is not gluten free. Guar-Guar is gluten free (I think) and I’ve tried the Rooster Brand with some success — it’s a bit runnier than this, but I don’t think it was in the fridge long enough — I’ll be leaving the can in the fridge overnight to see if it works better! (I really want to make a nice chocolate mousse for my 3 y/o and I — we are both Dairy and sometimes Gluten-free).
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Reblogged this on Allerjay and commented:
Who knew you could make whipped cream out of coconut milk!
I tried this recipe this morning but it came out watery. I left the can in the fridge for days and when I opened it it was still watery. I whipped it up and it was thin. Guess I did something wrong. But it sure was good drizzled over my waffles this morning! I’m not a coffee drinker but it was good with food!
Just tried it using Thai Kitchen brand, worked perfectly….wow!! I needed this in my life. Working on a mango pie and this might be the perfect touch. Thanks!
yumm Mango pie, if the recipe is Paleo, please do share.
Wish i would have never tried this. Im officially hooked and wanting this all the time
fabulous non dairy whipped cream. I missed whipped cream so much until now. I even used the cream as a butter on top of my g free pancake and i even put it in the freezer. Im going to try this as a frosting too. I put a tiny bit of honey in there. Wow. I have it out of my system now (thankfully) and will file this recipe away now. I do this. I go a little nutty at first.
Thanks again.
Chris, nutty is good at the Nutty Kitchen! Thanks for your fun post, it happens in the beginning, we too could not get enough. We are managing it now.
This would make an awesome fruit dip.
oh and it does.
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I tried this and mine didn’t thicken. I left it over night. Had this happened to you? I purchased the same one pictured. Not sure what could have gone wrong. Any suggestions?
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I just try this recipe and all I can say its AWSOME !!!
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How long after does it last? An is it like coconut oil, I had the oil an as Winnie the pooh would say there was a rumblly in my tummy lol
hi, a few days, but in our house not very long at all
…and it’s not like the Winnie issue at all, you are safe to invite friends. Jo
I used the full fat coconut milk and put in the fridge overnight, mine was still very liquid? How come yours is more solid?
Look this up on line
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I’ve had this pinned for some time and finally got around to purchasing some cocnut milk to try it with. I bought another brand (at Walmart) as it was half the price and didn’t have guar gum in it. Upon opening it to put into the fridge (thinking if it thickened I could skip scraping of the lid by removing it) it was already thickened. Whipped with some vanilla and a dash of stevia powder.
Success!!
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this worked beautifully with the Thai Kitchen brand organic coconut milk. i added nothing, and it whipped up beautifully into a wonderful, thick and refreshing garnish to my gluten-free vegan lemon cupcakes with fresh strawberries. taste of summer!
i couldn’t find Thai Kitchen the next time i went shopping so i bought another organic brand that had guar gum in the ingredients (does Thai Kitchen?) and it was completely different. when i opened the can, the liquid was on top, and while TK gave me about 1/2 can of thick stuff, this other brand was almost 3/4 of a can under the liquid. i tried whipping it, and it did NOT thicken up. i left it sitting a few minutes and it got runnier. (i confess i added a bit of the liquid back in, because i thought it seemed thicker than TK, but i’m sure it didn’t make that much difference.) SO… be warned! you have to get the right kind of coconut milk for this to work!
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Absolutely love that this is vegan. I’m definitely trying this tomorrow!!!
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I absolutely LOVED this! I added vanilla, cinnamon, agave, and cocoa powder and it was just like chocolate mousse. I’ll be making this again! YUM!
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You could just buy a can of coconut cream and not waste the unused coconut milk; get more whipped cream for your money!
By the way, I’ve been using Thai Kitchen for awhile and that has always worked. But recently I switched to Badia which has actually had more cream in it and it’s $1 cheaper.
Maybe this is a dumbish question, but I have a jar of Organic coconut oil from Spectrum Naturals, and I am wondering if this is the same stuff that I would be scooping out of my chilled can of coconut milk? Will using this stuff work, too?
Hi Katy! No, Coconut Oil will NOT work for whipping. You have to use the canned milk or canned cream.
I tried it tonight and if you have the Magic Bullet do it in that, it came out cream like not as stiff as whipped cream but just fine and good!
Reblogged this on 99-Day Challenge!!! and commented:
This is awesome!!!
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Thanks so much! I will be making this for my son… and maybe using in some homemade ice cream. I have a 5 year old with EE disease who is allergic to dairy and soy and buying ready made alternatives is way pricey! He will absolutely LOVE this whipped cream! Heading to the store for this today.
Hope he loves it!
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Mine had a icky after taste didn’t taste good at all
What a great idea!!!!
Another trick that my wife and I found was to leave the tin of coconut cream upside down in the fridge for a couple of days.
Then take it out, turn it over, pop the top and simply pour out the water and then spoon out the cream which will now be at the bottom.
Reblogged this on The Hippie Haus Wife.
Sent my husband to the store to get the coconut milk and forgot to specify organic. He came home with two brands: A Taste of Thai and Geisha something or other. The can by A Taste of Thai said “no preservatives” on it and worked perfectly, but the Geisha brand didn’t work at all. It stayed creamy and didn’t separate. Just a suggestion for anyone wanting to try it! It is DEFINITELY yummy!
Tried it with a different brand and it did not work
But made an amazing recipe from it instead. I poured it over my morning oatmeal, add bananas and pecans and it was a yummy tropical breakfast.
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The reason it separates and is that thick is the guar gum. Fresh coconut milk from the coconut is think and sort of separates but it’s the gum that does the trick here. Maybe those who mentioned not being able to have it could use full-fat c. milk sans guar gum and add some xanthan?
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I was thinking of using this as a frosting for my one year olds birthday cake. Is it thick enough to pipe with an icing bag and tip? Does the change in temperature make it liquify?
Thanks!
Yes the warmer it gets Nichole the more it liquifies. So far some folks on this string have used it as icing – you may want to check to see what worked best for them. Good luck! JO
I saw LouAna coconut oil at the store. Is it the same as what you get off the top of the can of coconut milk?
I found LouAna coconut oil at the store, is that the same thing that separates in the can of milk? If so, it could be a cheaper alternative to buying a bunch of cans.
We have not tried it. Let me know if it works Spooky Bill.
I’m fairly sure it is different. The coconut oil is like shortening and will be liquid above about 75 degrees F.
All I can say is thank you, thank you for sharing. We just found out my three year old is allergic to dairy and gluten so we have been trying to find alternatives to food she already loves. And she’s going to be extremely excited about this!!
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I have some Trader Joe’s organic coconut oil that seems to be thick, more like a butter. Can that be used for this?
Hi Janey, it will not work. You’ll need the cream from the milk for it.
I have Trader Joe’s Coconut Cream. Will this work?
I tried it and it didn’t work for me with the Trader Joe’s. I don’t know if I did something wrong, I followed instructions, but it never whipped up. Just got curdled looking.
The more expensive coconut milk doesn’t work any better than the others. Thai Kitchen which I think is pricey, did not whip very well, was kind of creamy. I had better luck with less pricey brand I found at Shoprite. It’s a shame coconut cream cannot be whipped, I assumed it would be better for whipping.
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I was fairly excited about this and thought it might be an alternative for my family until I did some research. Although coconut milk is considered by some (those who want people to believe in the health benefits of it) to be made up of mostly medium chain fatty acids (I believe I even saw that mentioned in this post), in reality, it contains a lot of saturated fat. Although it’s a good alternative for those needing to avoid dairy or soy, it’s not a good alternative for those needing to watch their cholesterol and fat intake. Coconut milk has some added benefits (more vitamin D and calcium than cows milk depending on the brand), but if using the full fat version, you need to use it sparingly, just as with any other high fat food. Moderation is always the key.
Dear carolew,
It is not the saturated fat that is bad it is the transfat. Please read more on the following websites:
http://www.naturalnews.com/036156_Coconut_oil_superfood_healing.html
http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html and http://nutiva.com/coconut-info/myths-nutrition/
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I just made this today except I added some Powdered Sugar and some Doterra Wild Orange Essential Oil and put it on dairy/soy/egg free chocolate cupcakes. So good
Reblogged this on Natural_Beauty and commented:
Can anyone say YUM!
Hi just seen this and looks totally yummy but was wondering once made into cream how long does it last please x
Hello, a couple of days. It really tastes best freshly whipped.
I tried it this weekend and my coconut milk never became solid. It had been in the fridge for a week due to bad timing. How anyone had this happen before? I would love to make this but problem with milk.
I have used La Cena Leche de Coco, and it worked just great. I found it at Shoprite Supermarket for a $1.50 each can .
I have bought more coconut milk, this time it’s Goya. I hope I wont have any surprises. BTW I don’t worry how long it will last, with me this whipped wonder does not last very long
)
i used to always buy the Thai brand because it would separate.. however, now they have added Guar Gum and it will not separate… i have tried every kind they have now.. Do you know of a brand that is still just Coconut not added stuff..??? I miss the Coconut Cream!!!!!
)
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I have tried Goya coconut milk and it didn’t work well. So I will go back to using La Cena , it works great ( it’s a product of Thailand ) The other ( Goya ) can be used for cooking, but not whipping.
)
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Is this the same as coconut manna?
Hi, no it is different. Mana is also a delicious item in our kitchen, but it will not whip; you will need to go with the coconut milk for that one.
I tried to make this last night using Whole Foods 365 brand. The kids and I mixed it for 10 minutes and while it got thicker it never completely whipped.
I wonder if it worked for me because of the powdered sugar? I still chilled the coconut milk and I whipped it in a mixing bowl that had been in the freezer.
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I love this idea!! thanks a million. it might go really well with my Smooth Paleo Chocolate – check it out at http://thewholefoodtruth.wordpress.com/
Reblogged this on thewholefoodtruth and commented:
A great subsitute for ice cream! great on berries
Wow, must try this for my dairy free son…thanks!
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I used pure coconut milk for this as well and it did not turn out. i used it cold and in a cold bowl, and it was soupy. I made it to go over key lime bars. It didn’t solidify, so I just poured the milk over the bars. It was tasty but liquid.
Could I use this like sour cream in spinach dip if I add a bit of lemon juice????
hmm interesting. I have not yet tried that; let me know if it works. j
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I will definitely be trying this, thanks
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I don’t know why I didn’t ask this before : why not use coconut cream instead of coconut milk ( to use for whipped cream )
It will not work.
Uhmmm strange……..I bought a can of cream of coconut to try it. Thay Kitchen was ok but the whipped cream wasn’t very stiff….
Ok, I followed the instructions exactly and I went from having cold hard coconut “butter” to a curdled looking mess that did not even come close to whipping and started to look watery around the curdles. Where did I go wrong?
Looks great! Can you use an electric beater to quicken the process such as a magic bullet? Or must it be hand whipped? Also, how long will it last for in the fridge?
Yes, you can use an electric beater, but I wanted to show it’s not necessary…
Do u know how many calories is in the coconut whipped cream? Thanks
Kristen, Lots of calories…
Because the cream is mostly fat 1Tbsp will yield approximately 50 kcals.
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Just a thought… And please wait to boo me off the page until I mention this. I don’t know how the healthfood nuts feel about cream of tarter but it works great in regular homemade cream, wouldn’t it do the same thing here to keep it stiff a little longer? just wondered if anyone had tried that…
Have not tried Cream of Tartar, I am sure it would help stiffen… But I would prefer not to use any additives if possible. Give it a try and let us know.
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I was wondering how you stored this. I am interested in making for my low fat cappuccinos. But wondering how I should store the stuff that’s left over.
Hello Melissa, you can store this in any container that has a good airtight lid. We use a glass rubbermaid with a red lid. Enjoy it.
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Hi there, I would like to subscribe for this weblog to
take most recent updates, thus where can i do it please help.
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Hi! I found this on Pinterest and can’t wait to try it! Thanks for sharing!!
Since I started making this whipped cream, I’ve had bad luck with choosing the right brand of coconut milk.I have tried so many brands. Not sure which is the best at this point. Frustrating !!!
Have you tried the one we are depicting? Others have tried several different brands and it has worked, make sure to use full fat. Good luck!!
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Thanks for posting – love this coconut milk whipped “cream” – it’s perfect with bananas and a little chocolate and makes for a delicious strawberry shortcake! Gave up on pasterized and homogenized milk years ago – then a local farm started selling it’s raw cow and goat milk – they now sell cheeses, creams, half ‘n half, eggs, – all organic and we now have NO allegeries or problems with dairy!
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This is so smart, I am sooo trying this out!