I am having the exact same experience, i used the full fat Trader Joe’s organic coconut cream did everything as instructed and it comes out curdled like cottage cheese another time it just separated into small balls,the more I whipped, the more it separated. WF 365 is great for coconut yogurt, but sometimes it can be a little thick and not whip quite as well. See article. It’s been made in our home multiple times and we adore it. We have seen that problem as well! I only chilled can for 5-10 minutes in freezer but it still worked. I’m always on the lookout for the fresher cans,but it’s good to know the old cans have a purpose too! Thanks Dana, I found the cream under the layer of oil. Thanks! Do you live in a place where they are cheap? BTW, something everyone probably already knows, but a Cuisinart Smart Stick will not work making whipped cream. I added about 3/4 cup powdered sugar, and probably a tablespoon of vanilla. Any suggestions on how to prevent it from happening. Coconut cream is made from squeezing coconut flesh in hot water, leaving it to cool, then straining it, a process that yields both coconut milk and coconut cream. I guess this’ll make it that much difficult to find a good way to make vegan whipped (coconut) cream. Can in fridge for weeks. Get one of our Pioneer womans coconut cream pie recipe and prepare delicious and healthy treat for your family or friends. If you give it a try, let us know how it goes! Hi Candy, Another commenter mentioned that using a whipped cream dispenser caused clumps that clogged the valve and prevented proper foaming/dispensing. They must have seen the feedback and decided to make a change! **As a side note, another great favorite of mine is to open a Walmart bag of frozen Bing cherries and pour over to coat Savoy coconut cream. I am SO making this chocolate cake with the coconut cream frosting! https://www.epicurious.com/recipes/food/views/coconut-rice-380588 Xoxo whipped nicely, used the whole can, subtly sweetened, so delicious. 4 Tbsp of tapioca starch a day is a good dose but I can’t find anywhere if we can eat it raw or must be cooked, as raw tapioca is poisonous….do you know he answer? Works every time. If you have never had Aroyo-D before, you are in for a treat. We are just getting our vegan feet “wet” and your site is absolutely perfect! It has become second job researching everything that is in my food. Now they have only organic cream of coconut and other organic coconut milk in cans. Oh, and if there are some little lumps, you can add in some of the leftover liquid from the bottom of the can to thin it out a little. If you spend a little time stirring it up, you can end up with a very dry coconut cream. Heat oil in a large skillet over medium heat. Hope this helps… To stop the foam from being able to take in support Air pockets/bubbles forming. If you try it, we’d suggest pulsing on low and making sure not to whip too much. Tastes great! How did it stay out at room temp? Thanks so much for sharing! My cream keeps separating. By the way excellent cool whip! Hi Rhandi, in our experience, it melts at room temp. Did tapioca starch help? If it’s not too overdone, you can make it into a mousse by adding frozen fruit (to the vitiamix). What can I use instead of the coconut cream? We are so glad you enjoyed it! It’s in the fridge now, so hopefully I can save it! Recipes with Coconut Cream ConcentrateTM Ingredients: 100% Pure Organic Coconut! no. I couldn’t find a bigger fat content. Let me ask, what is the difference between coconut oil and coconut butter? Might try again somwtime. Hi Nicolle! Say a monkey riding with their owner, l thought it was a teenager. There is only one brand, the Thai « Aroyo-D ». You can also add some cream cheese into it to help stabilize it so it doesn’t go flat. I used Trader Joe’s cream, chilled in fridge. Toss into an XL graham cracker Pie crust and top with the leftover Coconut Fluff I mixed up before. … I chilled my can if Native Forest coconut milk and removed the cream as usual. I should have thought of this myself because my Malaysian dad used to add tapioca starch to a variety of recipes when I was a kid all the time lol :) LOVE YOUR WORK, GIRLFRIEND <3. I forgot about it for 24 hours and when I took it out and opened the can it was really white and firm. **, Hi Everyone! Yeah, I think that would work! Or am I wrong? Also: I ordered some Native Forest cream and milk. I use the brand Aroy-D and love it. They spread to the the Americas and Peru where the Europeans picked them up. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 … Coconut cream is made from squeezing coconut flesh in hot water, leaving it to cool, then straining it, a process that yields both coconut milk and coconut cream. Sorry :/ I’m crazy. Tastes like ripe coconut. My favorite is Native Forest… get it from Vitacost! 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…. MB you make cooking and baking inspiring and fun! Hmm, your coconut cream/milk must’ve been old. Regular coconut milk in the store is so expensive and you get so much less per can. Perfect coconut whipped cream is at your fingertips with this step-by-step tutorial! I used my trusty old hand mixer, definitely cover and stick the mixing bowl in the fridge once it’s mixed, it’ll firm up nicely. I was hand whipping the cream and powdered sugar and it was coming along really nicely but I turned my back for a second and it curdled!!! We don’t think it would freeze well, unfortunately. It unfortunately doesn’t do too well at room temperature, but chilling it does help it firm up. Not at all greasy. Any remedies for adding too much stevia? Frost your cake/cupcake the next day and then keep it refrigerated until serving. Do not use light coconut milk because it won’t turn out. Hi Jenny, coconut cream should work well for ice cream. I made the cream and put it in the fridge for a few minutes but since i wasnt going to serve right away and i also needed to transport my cake (!) shredded coconut, coconut cream, ground ginger, large eggs, candied ginger and 4 more. Cornstarch is also said to help thicken the Fluff but I have never tried it since I have never had an issue with it getting this like Cool Whip when needed. If you give it a try, we would love to hear how it goes! Hi Brandy! Good luck! I tried that this week, and the coconut milk was almost chunky curdled like after cooling for 24 hours. Thanks for sharing, Ginger! I was following a recipe and the coconut cream wouldn’t thicken no matter how much more icing sugar and arrowroot i added. I give it 5 stars…pretty healthy, dairy free, gluten free…and tastes great at the same time. I don’t have tapioca starch. This recipe is so simple but honestly life-changing. OMG Melina thank you for that! My favourite snack is to take a ripe banana and slice into 1/2″ rings. Coconut oil won’t work in this recipe. Hi Nina, we haven’t, but another reader mentioned it didn’t work for them. Is 18g of fat per every 100g enough? The recipes I’ve tried from you(apple pie, pumpkin pie and many more)have all worked out wonderfully for my beginner baker self. I made it with the Simple Vegan Hot Chocolate recipe, and it was Ahhh-mazing! I made this whipped cream yesterday to receive my non-vegan family and to show them how tasteful vegan meals can be. Maybe the formulation has changed? Hi Jenna, if you whip coconut cream too much, it actually becomes liquidy again. :). Lumpy. Let us know if you try it! Coconut cream works well though! 5. I love this option for those of us who do not tolerate dairy products. Thanks for sharing, Sabrina. It is still noticeable, but you should be able to taste the vanilla as well. Also, my world has been blown by adding rosewater and serving with rosewater-and-sugar-macerated strawberries. Could I substitute coconut butter or coconut oil for the canned coconut cream in the recipe above? So the rest of the ingredients and the process are exactly the same. Coconut can be quite finicky! Thanks for sharing! I’ll do some more research on that. Hmm, I think it would be too gritty unfortunately. It’s always a grainy mess. Traditional trees of Pacific Islands : their culture, environment, and use (1st ed.). Go for a coconut cream read your ingredients it should be 100% no water added no thickeners Ayam brand is suitable if available. Also, will this keep in the fridge if I make it a day in advance? Recipes with coconut cream. Better luck with your next can! 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. You said the first two listed are guar free. Candy- We haven’t tried it, but it might work! I plan on making whip cream with this over Christmas weekend and believe this will work great. I tried the Savoy Coconut Cream to pipe on a pie, and it worked out. Ah good idea!! I put the whisks and bowl in the freezer for 15 minutes before using them. 1. Half and half is what mama always uses. Is it possible to create a soft, beautiful coconut cream whipping it by hand? Try it with your morning coffee and you will be in heaven. Will keep for up to 1 – 2 weeks! Member recipes are not tested in the GoodFood kitchen. We mixed some more, tried a hand whisk, added the vanilla and sugar, watched videos about how to do it. Anyone tried this with Thrive coconut cream?? I’ve dolloped on peaches, pancakes and minimalist baker 3 ingredient fudge. I was disappointed that the fat didn’t congeal per your description. KitchenAid mixer whipped it perfectly and served atop fresh blueberries and raspberries. Oh yeah the sky is the limit with this one! @ $2.49! Hello. It was rock hard when I pulled it out of the fridge. Thanks :), Love all those combinations! 4 ratings. See our updated post for brand recommendations. My question: If I make this in advance, refrigerate it in a piping bag, would it harden enough to pipe into a design on top of a chocolate pie? One I put in the freezer, two in the fridge – the freezer one was the only one where the fat really solidified. If your trying to whip up coconut milk it won’t work. Has anyone tried freezing this whipped cream? Has anyone tried using gelatin to stabilize this as you would with whipped cream? Is it still good for use if you do so? I tried this with some goya coconut milk I had leftover from pina coladas. 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. The coconut cream in the can shown here is more natural than you might think. I wanted to say thank you because your blog has been such an amazing resource and helped me transition into veganism with relative ease. Does this have to be sweetened? I used Thai Kitchen Organic Coconut Milk from Costco. Would it be alright to hand whip the coconut cream with a whisk until soft peaks form? I made this with Organic Thai coconut cream. I even put a dollop in my coffee this morning! 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 Emily, it sounds like the brand of coconut milk you used might be the issue. I live in Indonesia and don’t have access to those coconut milk brands but I used 3x 200ml cartons of ‘Santan Kara’ coconut cream, fridge over night, added 1tsp vanilla and approx 1cup powder sugar. Didn’t work. Can you suggest a good mixer for whipping cream? Is it possible to use a bullet blender to whip the coconut cream? What about coconut sugar? For the coconut ice cream, place the ingredients in a saucepan over medium heat and warm until all the sugar has dissolved. The tapioca flour absolutely saved the frosting for me because I had two dud cans! So, shoul I attempt this recipe without chilling it? Good appetite! Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Chicken recipes category But if you give it a try, we would love to know how it goes! If you pick it up at the store and it sloshes around, put it back and get another one that sounds solid! The coconut did separate from being in the fridge but nowhere near a solid. I wanted to tell everyone that just like making Meringue the whipped Coconut “fluff” is also susceptible to Salts, oils, dirty mixer, temp of Coconut Cream and the temp of the Mixer, mixing bowl, beaters, Over Beating. Just hand whip – takes several minutes But totally worth it. We are so glad everyone enjoyed it! But homemade versions are not. Cheers, friends! Need to get the Arroy D to try. Or will it keep firm enough to use after an hour out of the refrigerator? (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coconut Whipping Cream work best! I have both carton and canned l on hand always but I always go to the international/Asian market for the coconut and coconut anything you want! I’m new to making coconut whipped cream, and I tried to follow your directions using Trader Joe’s Organic Coconut Cream. Any idea what would cause this to happen? Hi there! NOTE: Post updated 3/21/19 with brand recommendations, tips for perfect coconut whipped cream every time, and more photos. I buy the best price one. You can also subscribe without commenting. Also, have you tried the shake trick? Dumb. How long do you put it in the freezer? Hi there! I used coconut Cream from the store SPROUTS. Unfortunately, it wouldn’t be thick enough. Due to how much liquid I added and the absence of the potato startch (I just subbed in coconut flour and the corn starch) I ended up with more of a heave torte like thing but it’s passable. Do you know if this frosting freezes well? If I could make a brand suggestion for those of you having a hard time with their cans of coconut milk, I used to have that problem until I found the cans that are just pure coconut. 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. Liquid sweeteners will make it more runny where as the powdered sugar improves the texture. Turn your back and the heat from the Vitamix will ruin the cream you should have taken off before you turned your back! Can an immersion blender be used to whip the coconut? Let us know how it goes! This will be our go-to whipped cream from now on! I separate the milk I chill my bowl and it always looks like cottage cheese. I have had the exact same problem with the TJs coconut milk lately! Here are some recipe suggestions, all using coconut milk with the exception of the last recipe. Are there any coconut products that state that no animals were abused to harvest them? I use about 2-3 teaspoons. It’s 100% coconut, nothing else. I feel some fluffy white coconut is in my near culinary future! Thanks for sharing your experience, Mike! Will it taste like coconut even after adding vanilla. It dissolved nicely, the only drawback is that it will turn your white coconut cream brown. I tried thai kitchen with guar in it, it’s congealed and in pieces. Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air! Might depend on the brand you have though? If you pre-make the coconut whip and then refridgerate and it sets, are you able to re-whip for re-use?? Thanks, Pete. Dollop it onto almost any dessert – puddings, crumbles, pies, cakes, shortcake, etc. In the UK, France and Australia I have on occasion come across separated milk that has kinda tiny lumps in it. I am getting confused ? I used a can of chilled coconut cream (just the solid part) & a generous amount of powdered sugar. Thank you. Use a good quality brand coconut cream and it should be OK! Hi Sara, it sounds like the brand of coconut milk you used might be the issue. I was wondering, is there a way to use “Light Coconut Milk” and then add some kind of flour to make it thicker? I wonder if using the tapioca will make it work anyway? Store them in the fridge lid side up. Hello! Best vegan whip cream ever! I don’t always want coconut flavor in my chocolate cake. Or will that ruin the texture of the whipped cream? I’ve been having a lot of trouble with coconut milk lately. Powdered sugar has cornstarch which helps the peaks stay stiff in milk-made whipped cream, I wonder if it is useful with coconut whipped, since it seems to naturally hold peaks for a long while ? It will stay at room temp for a couple hours! I used whole foods organic and yielded half the cream. Trekkie Rating: 5 stars 03/21/2013. 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