This recipe for coconut whip is one of my most popular recipes for good reason! It is super easy and versatile - and totally decadent and delicious. You can dollop it on fresh berries, pie, ice cream, chocolate pudding and more.
This dairy-free whipped cream can be used on a variety of dessert and beverage recipes and is the perfect dairy-free substitution for regular whipped cream. Learn how to make this recipe once, and you will be able to make it again and again in a flash!
Coconut Whip 101.
You're only two ingredients away from homemade vegan whip. Some tips:
- Chilled. Make sure your can of coconut milk (or cream) is fully chilled before cracking it open. Your cream needs to be hardened and buttery in order to whip together.
- Sugar. Start with 2-3 tablespoon of powdered sugar, but if you need/want a bit more, you can add more for texture and sweetness.
- The Bowl. The bowl you use is super important! You do not want your bowl to be too large because whipping in air for fluffiness will be more challenging. Use a small to medium sized bowl - one preferably with high sides for less messiness.
- Mixer. Same as above, a stand mixer with a giant bowl may NOT be your best choice for whipping. If you do use a stand mixer or a large bowl, I would suggest doubling this recipe.
- Make ahead? This recipe is best made and served same day, but you can make it up to a day ahead of time if necessary. Just cover it well and store in the fridge.
- Flavor it. One of my favorite ways to flavor this whip is to add real vanilla bean powder to it. You can also play with cinnamon or ginger.
Some Recipes Using Coconut Whip:
- Strawberries and coconut whipped cream
- Banana French Toast with whip
- Banana Cream Pudding Parfaits
- Strawberry Pie with whip on top
- Whippuccino
- Perfect for dolloping on top of chocolate pudding
- Chocolate Cream Pie with coconut whip on top
Coconut Whip
This easy, vegan, dairy-free whipped cream is made using coconut milk. This coconut whip is fluffy and rich, perfect for adding to cream pies, pudding, drinks, ice cream and more!
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Servings: 8 servings
Ingredients
- 1 can coconut whip, chilled in the fridge overnight - 13-14 oz. can
- 2-3 tablespoon powdered sugar, organic
Instructions
- Open the can. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about ½ cup of white syrup-y looking translucent liquid. Leave this in the can.
- Add 2-3 tablespoon of powdered confectioners sugar to the white stuff, aka coconut cream.
- Grab a hand beater - or use your stand mixer. Note: If I use a stand mixer, I will always double this recipe because the large bowl doesn't whip as well with a small quantity. A hand beater and medium bowl actually works best when making one batch of whip.
- Whip the coconut cream. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible. If for any reason your whip seems too stiff or dry, you can add a few teaspoons of the leftover coconut liquid or non-dairy milk. If your whip seems too soft or watery, you can add another tablespoon of sugar OR stick your mixture back in the fridge - it may need to firm up again.
- Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon - I guarantee you'll be licking those beaters. If you have leftovers, you can store in the fridge, covered for up to one day.
Equipment
- beater or stand mixer
- medium bowl
Notes
The number one tip is to have your coconut milk fully chilled before starting this recipe. Shopping tip: You can also buy cans of just the "coconut cream" instead of coconut milk.
nutrition estimate | per serving
Serving: 1g | Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 6mg | Potassium: 105mg | Sugar: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg
Did you make this?Snap a pic + tag me! @KathyPatalsky
How-to Make Whipped Coconut Milk Cream in 6 Steps:
- Buy a can of full fat coconut milk.
- Place it in the fridge, let it chill overnight.
- Open the can.
- Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl.
- Add 2-3 tablespoon of powdered confectioners sugar to the coconut cream. Optional: add cinnamon, vanilla bean - any small amount of flavor you'd like.
- Grab a hand beater and medium bowl. Whip the coconut milk. Start on low and move to a higher speed, move the beater in an up and down motion to infuse as much air as possible. Serve!
Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!
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Share the coconut whip love.. If you enjoyed this how-to, share it with your friends!
Lisa Oberst Waniel says
Do you have to add the powdered sugar for it to thicken? (I am using the cream for a recipe that calls for unsweetened whipped cream)- and your video calls for 1/4 cup non dairy chilled milk in addition but your written recipe does not.... if I am using a can of coconut cream, do I need to non dairy milk also?
Larissa says
This worked really well. I used it for an ice cream sundae bar for my son's birthday party. I love how easy it is! Thanks!
Larissa says
This worked really well. I used it for an ice cream sundae bar for my son’s birthday party. I love how easy it is! Thanks!
Julia says
It was okay.. Definitely not my favorite
Julia says
It was okay.. Definitely not my favorite
Reelife11 says
AgarAgar is a "jello' type thickener that's made from seaweed and can be found in any asian store. it is clear and flavorless, and can be used to stabalize a little. Problem with coconut oil is it melts at room temp if it's above 70' farenheit. And i assume coconut cream is comprised of some oil as well.
Reelife11 says
I'm guessing you didn't chill it and seperate the milk from the cream in the can?
Billy says
So good for hot chocolate!
mrsmlk1965 says
Organic sugar is Delish and perfect with this recipe.
Alfonso Bedoya says
If you put milk in it how can it be dairy free? And just what the heck is organic sugar? Why not just get a coconut and take the milk out of it fresh? I imagine that that can of Asian coconut milk has tons of chemicals in it.
Lindy Sparrow says
Alfonso, you use non dairy milk , for example, cashew milk. Organic sugar is sugar that is made from sugar cane that is grown without chemicals. When you open a fresh coconut it is filled with water rather than milk. It is quite a process to make coconut milk or cream from fresh coconut flesh. I buy canned Coconut milk all the time and , no, it doesn't contain lots of chemicals.
mrsmlk1965 says
She is talking about Coconut Milk. Organic sugar is unprocessed. Processed sugar loses a lot of delicious flavor and many times they use bone particles to process it.
Aino Sandell says
Thanks a lot 😉
Aino Sandell says
I hpoe it's ok that I post a question that has not much to do with your topic - and it does somehow ...
I read somewhere that it's possible to beat the water fra canned chick peas and turn it into a sort of whiiped cream. Have you tried that?
Kathy Patalsky says
Yea that is called aquafaba. It is pretty neat. I don't use it in my recipes but other blogs have featured loads of ways to experiment with aquafaba.
Tiny Von Helm says
hi!!! wanna try this with coconut cream! I dont have beaters... can I do it by hand or with normal mixer??
Paul Lambert says
I'm wondering the same thing. I've whipped cream by hand with a whisk many (many, many) times and wonder if I could manage the same thing with the coconut cream and a whisk.
Stormy_Fireriver says
I would say it would only work if you want to get carpal tunnel syndrome. You can buy a cheap set of beaters for about 10-bucks that will do the trick. I bought a hand mixer two-years ago during Black Friday for about 8 bucks and I only pull them out during the holidays and they work great (so far).
Larry says
Great recipe - make sure you use coconut CREAM for the best results!
Beth says
I have been using this recipe for a couple years. I started off the coconut milk, and now use coconut cream instead. This recipe is good with coconut milk, unbelievably good with coconut cream!
barb says
This is amazing. I've tried with both coconut MILK and coconut CREAM, which I think is new since original post. Both are very good, but using coconut CREAM it is absolutely amazing!!!!!!!!!!!
Carrie Lechuga-Eckman says
Hi there!!! so i made the coconut whipped cream and it was amazing although it did not make nearly as much as your picture showed so maybe i needed to beat it longer ?? another question i do not want to be wastefull but i'm not sure what to do with the rest of the water in the can what other recipes do you use this in so i can check them out thanks Carrie
Brian Honeycutt says
Has anyone tried this with something like coconut sugar or something less refined?
Wisconsinlady says
If I put the can of coconut milk in the frig, and then use the top "cream" for whipping, do I need to throw out what is in the balance of the can or is there a use for it?
Melissa says
I use the watery coconut milk leftovers in smoothies.
Saskia says
I just bought coconut cream instead of coconut milk... will it still work?
Kathy Patalsky says
Yes! That is even better since it is just the cream
Terese Wallace says
Where do u find coconut cream?
Saskia says
In Australia it's in regular supermarkets alongside the coconut milk.
Carole says
I've been reading about whipping coconut 'cream', but will have to wait until I can find coconut milk in a can labeled BPA free. Good instructions though. I've seen other instructions and some of them don't even make sense.
VeOnica says
Native Forest brand is BPA free.
Mari Bolte says
I was thinking a little meringue powder would work. It wouldn't be vegan then but if dairy free is what you're going for it might be effective.
Johnny B. Goοd says
Great! I'll try making icecream with that.
Kathy Patalsky says
Try freezing the can, opened, instead of fridged
Angela says
I have tried this on four or five occasions with zero semblance of success. I live in the deep, humid south, and I think the 100% humidity with no central air in my apartment might be the culprit. I've tried numerous brands of coconut milks, and tonight I tried the Trader Joes coconut cream. All I ever end up with with a puddle of coconut.
By the way, yes to pretty much all your questions: the milks I tried did separate, the bowl and beaters were chilled, etc.
Kathleen Swift says
Did you use a metal bowl? try using glass, ceramic bowl etc non metal bowl
Tamara says
Use 'Agar Agar' then. That's the vegetarian alternative to Gelatin.
cynthia says
Hi, I noticed that Trader Joes has a can of coconut cream. When I open it at shelf temperature it is a solid and white. Do you know if I can whip that?
Thank you!
Dorit Cohen Baybus says
Yes you can
Luca Papini says
Did the corn starch helped with the stiffness?
Meg says
Maybe a little. The biggest thing was switching to the Thai Kitchen brand and then chilling it for a bit to stiffen up
Luca Papini says
Fantastic
Luca Papini says
Awesome, how long does it last that way?
FranJan says
You can use Trader Joes Organic Powdered Sugar which uses tapioca starch instead of corn. Or, u can just blend up white sugar with some potato starch or arrowroot powder for the same results.
Nicole Brors says
I left mine in the fridge from 10am - 6pm and it was fine. I used stevia instead of powdered sugar, not sure if that makes a difference. It seemed like it would hold up longer if needed.
Nicole Brors says
I used liquid stevia and it worked well. I don't do sugar either.
Jentle72 says
Hi! It won't really stay fluffy, but it will still be yummy and creamy. It will harden a little, but will still be spreadable. I usually don't even bother beating it because in my experience it loses the fluff so quickly, there is no point. I just make life easy and whisk the powdered sugar in with a fork and little vanilla and I'm done! 🙂 Hope this helps and Happy Thanksgiving!
Kalen Reed says
How long is it's fridge life? I'm going camping for thanksgiving so it requires food prep before we get out there. We're going the day before thanksgiving so I could make it right before we leave and then it will be in an ice chest for appx a day and a half. Anyone think it will stay fluffy that long? or should i just take it to make while camping?
Kathy Patalsky says
Yes you can now! Trader joes has a great product, but back when in posted this they was not available yet. Glad to help!
Kathy Patalsky says
Coconut cream is the white hardened part of coconut milk when it is chilled.
When coconut milk is chilled in the fridge it separates. Mostly white cream with some oil leftover. Kind of how natural peanut butter can separate.
Hope that helps.
Lisa says
Okay, thank you. You can also buy coconut "cream" in a can, so that is why I was wondering.
Lisa says
So I am confused. You say several times in your text and recipe that this is coconut MILK, and the picture above even shows a can that clearly states "Native Forest Coconut MILK", but yet below several times it was stated to use coconut CREAM. I want to try this but want to be sure I get the correct thing. Please advise. Thank you.
Kathy Patalsky says
Late afternoon. I like to shoot mid morning or late afternoon 🙂 thanks!
Lelia C says
This whipped coconut cream looks amazing, and the light in your photographs is just gorgeous. What time of day did you take these?
morganmoon says
coconut CREAM needs to be used! not coconut milk!
Vegan Beat says
Gelatin is not Vegan though, so that might defeat the main purpose of this recipe.
Casandra Claybourne Thompson says
just wondering because i want to use it inbetween cake layers for my wedding cake and dont want it to fall apart
Kathy Patalsky says
Could help if you want to try!
Casandra Claybourne Thompson says
could you add cream of tarter to it to keep it stiff?
ttn says
you need to use coconut cream not coconut milk. there's a difference between the two
JDG says
But the recipe and the title says Coconut MILK...It's not that obvious...
Deb says
Move along, troll.
Dee says
I didn't have time to put my coconut milk in the fridge over night. It is possible that putting it in the freezer for a few hours will have the same result? Thanks!
amanda says
Add an avocado to this and it's even more amazing. I use this for frozen Popsicle's, my 5yr olds favorite treat...and mine 😉
Kimberly Yarbrough Carpenter says
Yumminess could be mine without pain or agony.
Tina Leighton says
would coconut manna work?
Amy RainbowKitty says
Just tried this - it failed miserably. It was runny, and you could taste little solid pieces of coconut cream in it. Almost gritty tasting. Tried adding extra icing sugar and it got even runnier. Unfortunate waste of two cans of coconut milk. I've got two more cans, any tips? Where did I go wrong?
Roberta Uhl says
OMG I AM SOOOOOO GLAD U SHARED THIS I WOULD NEVER HAVE THOUGHT OF THIS AND I CANT WAIT TO TRY IT
Katherine Eggen says
Hi Craig. Please check out the research done by the Weston Price foundation and also by Sally Fallon Morell. They provide excellent research results that will answer your questions.
ckane says
I just tried this and bought two different brands of Coconut milk. One ended up separating, like it should have, the other did not. Neither one whipped up!
Tina says
I think she just used the whole can. No skimming required.
Anne Ominous says
not true, actually. plant based saturated fats are shorter chains and more easily broken down by the body than animal based saturated fats, which have much longer carbon chain lengths are are a lot more difficult for the body to catabolize, and are converted directly to stored fat. the medium and short carbon chain lengths of plant based saturated fats can be metabolized and burned as energy.
Anne Ominous says
i'm way late to this but if you put regular cane sugar in a food processor you can make your own powdered sugar
Amanda Caudill says
I tried making this once and it did not turn out like whip cream, I was bummed, do you have any idea why it would turn out runny?
Danielle Robinson says
If you look at Vegan Pie in the Sky, a lot of those recipes for cheesecake are very low fat and also taste amazing.
Becky Knutson says
Made this a couple of times and it turned out delicious! First time was a little runny, but still tasted great.
Craig Harris says
Hmmmm...I understand all the excitement about coconut oil, milk, cream, etc being vegan, BUT it's still saturated fat and saturated fat, animal or plant, is not good. I have heart disease and have already had a heart attack and bypass surgery and try all the time to come up with alternatives for the saturated fat. Do you have any suggestions for alternatives for this? My girlfriend and I experiment with vegan cheese cakes all the time and have come up a recipe or two that does not use coconut.
Jeanee says
I placed my can of coconut milk, not lite, in the fridge for like 48 hours to make sure it was chilled. When I opened the can I just had plain white coconut milk. Nothing was thick nor watery. Just one consistency of white coconut milk. What did I do wrong?
Robin says
My son's 1st birthday is coming up, and I wanted to make something better than just a sugary frosting, and he's dairy sensitive, so I think this will work quite nicely. Thanks!
dawn says
If you put a couple of pinches of gelatin in it it might not fall at all. I learned this trick years ago for whipped cream.
sheltie1 says
Xylitol is poisonous to dogs be careful that your pets don't get any leftovers
tina says
Guess I'll have to try another brand of coconut milk - have tried it twice so far and while it tastes uber delicious (esp with strawberries) it didn't hold up much. I whipped it with my RocketChef which usually whips stuff up in no time at all and even after whipping for a long time it turned out rather, well, watery.
Audrey says
What is the recipe for coconut cream ambrosia? If you would share please!!!
Jaime Strauss says
I can't eat corn and I don't like to use sugar.... I will be nixing the powdered sugar and replacing it with either Xylitol or Stevia. I haven't decided yet.
I'm going to make this up and put it in the FREEZER ! Coconut Ice cream???? I'm so excited.
Jaime Strauss says
I can't eat dairy or corn either... it's a drag.
But this looks AMAZING!
jill says
You can also purchase just the coconut cream online in many places, found mine at Vitacost. They come in little juice drink size packages, is organic and just the pure coconut cream with no sugar or anything else added. Was a great find for me, hope you all can use it as well.
Laura says
I just made the best healthy chocolate-coconut desert. Just mix coconut milk (the thick bit) cocao powder and maple syrup. If I had only known you could whip coconut milk! omg
Kathy Patalsky says
Yum
Dave says
Pinapple spears rolled in sugar and cinnamon and grilled, served with coconut whipped cream dipping sauce. Can you say pinacolada desert?
Ron Smith says
Sweetleaf stevia - 1 packet should be enough, 2 if you want really sweet - it's awesome!
Kara says
No he probado la receta todavía, pero sí, tiene Ud. todo del método y los ingredientes allí. Ella dijo que sólo usa el parte superior de la crema de coco porque es mas sólida, pero algunas personas en los comentarios dijeron que puede usar todo de la lata.
NISPERO says
Alguien que hable castellano y me traduzca los 4 pasos a seguir para hacer esta receta el la crema batida de leche de coco. Es que yo solo veo que le añade leche de coco, azúcar, extracto de vainilla, todo con la batidora . La leche de coco toda la noche en la nevera. Solo eso , así se hace la crema?
Francie says
I made coconut cream ambrosia salad for Christmas..it was a huge hit as we don't like marshmallows, and whipped cream is too sweet tasting. The coconut cream was super simple and oh so good!
Kathy Patalsky says
Oh super!!!
Meg says
Yes, a video would be awesome!
Meg says
The brand made all the difference! The Thai Kitchen had more fat in it and it worked amazing this morning! I had whipped cream in a matter of minutes. I poured the cream from the store brand in, too, since I had it, just to see what it did, and it "un-fluffed" it a bit. I put some corn starch in it, too, to see if that helps to keep it stiff. (This is just my test run, I will make the icing for the smash cake right before her pics are taken)
Meg says
Yes, it was actually in the fridge for about 3 days (I bought it this weekend and forgot about it) and I tried making it in my kitchen aid, so I had that bowl and the beaters in the fridge with it. I ended up putting probably 1/2 cup of powdered sugar. I just used the store brand coconut milk. Now I have the Thai Kitchen stuff, which appears to have a few grams more fat. If that doesn't work, I'm going to look for coconut cream at the Asian grocery store. My lo's 1st bday is this weekend and she can't have dairy.
Kathy Patalsky says
Well I hope it works!! I need to do a video on this recipe i think... hmmm
Audrey says
Kathy, How much topping does one can make? The bowl doesn't appear to be much bigger than the beaters.
Kathy Patalsky says
did you fully chill your can until very cold, hard and white (opaque)? and you do need to add some powdered sugar and such (as described in recipe) to get the chilled coconut milk to whip. "Whipping" beaters are even better than traditional beater blades. I will agree it is a finicky recipe to master, but once it works you will be thrilled.Good luck on another try. Hope it works for you!
Meg says
I love this idea, but how do you get it so "whipped"? How long do you mix it for? I tried making it today and all I got was a nice syrup 🙁 I picked up another brand of coconut mik at the store this afternoon, hoping that will make the difference!
Patb says
I use the coconut liquid along with pineapple juice from can for "Pina Colada" muffins. Add shredded coconut and chopped pineapple. I often use coconut oil in them in place of oil, margarine or butter.
Kathy Patalsky says
Hi Edie, thanks for the tip. While that may work, it is not vegan so anyone looking to keep this recipe plant-based will not be able to use gelatin. But thanks for sharing and for reading 🙂
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Marabella says
kosher gelatin (ko-jel), available in any supermarket, is vegan.
Nicole says
It is not....kosher just means no unclean animal parts in it like pig. Gelatin by definition is an animal byproduct.
Marabella says
Nicole,
Ko-jel is a plant based 'gelatin' - it is definitely kosher. Kosher also means that a rabbi has certified it does not have any unclean animal parts.
Privacyisencouraged says
In macrobiotics we use agar agar (sea veg) as a gelatin substitute... I am pretty sure that it is vegan and I wonder if it would work. I will try it...
Edie says
To get any whipped cream/milk to hold its shape add a little gelatin. Soften 1/2 tsp in tsp of coconut liquid and add while whipping. You'll be amazed at how well this works. tip from a pastry chef.
Bellaisa says
Yes! Something else I'm going to LOVE! I was eating whipping cream almost every day when I was not a vegan - either in my coffee or on top of desserts...so I am super excited about this recipe. I may be eating cream every day again. 😉
Kathy Patalsky says
Just to chime in, the brand should not matter just be sure to chill well until the coconut cream that forma is thick abc creamy like peanut butter. Full fat coconut milk only.
Jessica says
I'll have to get back to you on the brand after I stock back up tomorrow but all I added was cocoa and sugar until I liked the taste. The first time I tried it after leaving the can in the fridge only 1 day it did not work but this time I left the can in for a week (I forgot it was in there lol) and as soon as I opened it I knew it was the right consistency to work with.
Catherine says
Can you please share what brand of coconut milk you used and what you added to it, if any flavoring at all? I see some people are using the whole can and others the coconut cream. Thank you!!
Kathy Patalsky says
Yay ! 🙂
Jessica says
I finally was successful making this!!! OH MY GOODNESS - Delish!!!
Michele says
Excellent idea! Now I can always have fresh whipped cream on hand! Much better than running to the store for heavy cream (which is not a staple in my house). I'll just keep a couple of cans in the pantry for when I need it. Thank you!
Captain Bringdown says
Just tried making this with coconut cream (by accident) and i ended up with something that resembled ricotta cheese. It tasted ok, but definitely not a great texture for hot chocolate! If anyone knows a way to make this work with coconut cream, let me know!
Guest says
How many cans of coconut milk did you use to get that much "white stuff" to make all that whipped cream? In other words---how much whipped cream will you get from just one can?
Dana says
I actually just used the whole can and after a couple hours in the fridge it was perfect consistency!
Alessandra says
ciao, complimenti! Ho provato a farla ma non è montata :-(( Mi sai dire il perchè? Grazieeee
Todd Hlavacek says
Oooooh yummmmmy! Thanks for sharing!!! I'm all coco about coconut milk and everything coconuts.
Hayley Foy says
Thanks 🙂 This has been so useful, as recently become dairy intollerant! What type of coconut milk is best as sometimes when I try it hasn't separate??
christineinprogress says
So awesome and yummy!! Its hard to believe its Vegan! LOVE!!! I hope you don't mind, I posted the link to this on my blog it makes a great topping for my pumpkin pie smoothie! Thanks!! 🙂
Guest says
So awesome and yummy!! Its hard to believe its Vegan! LOVE!!! I hope you don't mind, I posted the link to this on my blog it makes a great topping for my pumpkin pie smoothie! Thanks!! 🙂
parker says
I am laughing about the "lamb cake"-we used to have that too!! And I too, loved the boiled icing. It was my favorite icing. Thanks for this! Terri
Dawn Dennis says
how much does one can make? Just enough for one slice of pie? or enough for a few slices? Or maybe you could tell me in dollops. (a few dollops?) Just wondering. I might replace this for whip cream in my whip cream fruit salad. My fruit salad usually has shredded coconut in it, but my husband doesn't like the coconut shreds (he says it throws if off), but a coconut whip cream would be amazing for it! 😀
Natasha says
We can buy cans of coconut cream, so I don't even have to chill it overnight 🙂
Kathy Patalsky says
Click the printer icon in share bar below post title
Linda-Rae Nichols says
How about a printable version?
Anne says
I made this with low fat all I had on hand - I know not right but definitely - not wrong. It didn't get as fluff but did fluff up - and it was HEAVEN!!
BethieofVA says
I love this!! I have been doing this now since seeing your post. My hubby and I love topping off our cup of coffee with a fat dollop!!
Evolution of a Party says
adding a few slices of a frozen banana and you get a soft serve ice cream style, add strawberries or cocoa to that and it is so satisfying!
Lisa E Adams says
Thank-you, love having an alternative to the store bought whipped topping!
Peg says
Coconut Oil is so healthy for you. You can drink it straight. Check out the health values of Coconut Oil. I use it in anything that calls for oil. It can be used for frying, baking anything. It is soooo healthy for you. Love It.
Pam says
I couldn't wait to try this tonight on my bowl of fresh raspberries. I have had the can in the freezer for probably a week, waiting for something to put it on. When I opened the can I had a perfectly solid cylinder of white coconut milk! I wonder why there was no liquid. It was full fat coconut milk. Not coconut water. Too long in the freezer? So disappointed!
Anette says
Hi! I L.O.V.E coconut whipped cream! Made some tonight (with some fresh local strawberries) and introduced it to two friends who had never tasted it before, and they LOVED it! But I am having the most difficult time finding ideas/recipes for the slightly clear coconut milk stuff that I drain out before using the coconut cream. I have been trying to Google ideas but have had little success...except to find THIS website! Know where I can look or what I can Google to find what I want?
Darcie says
Just stir it into your next curry.
Noel says
Kathy -Love your blog..the whipped cream was a splendid idea. I topped a banana cream pie with this (used the rest of the liquid for the pudding). Some dear friends of mine are vegans and were very very excited when I made this for them. They are serving it after dinner party tonight. 🙂 My husband is slowly adopting vegan diet so I'm working on as many recipes as I can find to keep him happy. Will definitely use this one again!! I did use maple sugar (my fav natural sweetener) but could easily use stevia in this too. Thanks!!!
Stephanie T. says
Looks yummalicious! How many cans did you have to skim to get the amount of cream in the green bowl?
Noel says
You can try a bit of stevia - it has consistency of Sweet N Low but just an herb. I like Maple Sugar as well - consistency like light brown sugar. Not sure Maple Syrup or honey would work since liquid...
Grace says
I use maple syrup (a couple tablespoons) in a bowl of whipped dairy cream and it works great as a sweetener so I imagine it would work for this too. I also tried honey and that did NOT work.
Guest says
Honey will not work due to the digestive enzymes in it from the bees.
The Watt says
thanks so much for the recipe!!! my mom's lactose-intolerant, but i still wanna make a cake for her birthday, so i'm going to use this for frosting. do you think it'll be a stiff enough consistency to make frosting roses?
Pam says
How do you make coconut syrup from the leftover coconut liquid? I would love that!!
Sharon Anne says
Please share - which brands work and which ones don't. - Thanks!
Noel says
Sharon -I dont know about anyone else, but I used Thai Kitchen Organic first press-first time I worked with coconut milk at all and it was super easy and came out perfect texture...
Melissa says
Oh holy cow. Er, holy not-cow! 🙂 A friend tried this and said it was pretty darn awesome! I will have to do likewise.
Alfakatzz says
You could try Xylitol. I put some in a coffee grinder and grind into a powder and use like powdered sugar.
Tammy Christiansen says
Thanks for posting this! My daughter is allergic to all soy products and milk protein and this is the perfect solution to making a cake that has icing she can eat.
Abwalden says
Can you use fresh coconut milk from a coconut?
Guest says
Swap the sugar with Stevia and you are really onto something...
Three_treasures says
I have bought safeway homebrand full fat coconut cream, and, after keeping in fridge overnight, simply whipped straight. Works fine and does not actually need any sweetener at all:) - Though adding 1/3 brown sugar and 1/3 cocoa makes good mousse. The secret is in the fat content, and making sure that the cream is COLD:)
Rachelsalcido says
Can you use coconut milk not from a can? Like the boxed kind?
amswer says
That's coconut water, not milk. And no.
Another Answer :) says
Coconut milk (the full-fat stuff, as well as stuff like So Delicious) comes in boxes too.
Nancycorriveau says
could you used as cake icing also ,
Penelope says
I've heard of this before but have yet to try it. Does the Fat Free kind not solidify or not fluff enough? Just curious because I usually prefer to make everything as low fat as possible when baking without sacrificing taste. Since it's coconut I'd be willing to try full fat but just curious. Thanks for the recipe and lovely pictures!
Another Answer says
I'd assume that the low fat stuff wouldn't work as well, because it seems like the fat is what makes it whip, like whipped cream. If you don't have the fat molecules holding air in the structure, you need something else to step in and take the fat's place to hold air, like a starch.
Lunkmail says
This sounds yummy! I'm going to have to try this - but, did you know that if you go to an Asian grocery store, you can probably find coconut cream? It's like the top of coconut milk, all nice & thick, the entire can/carton. 🙂
Lyannkemal says
Thank you! We are not vegans, but my little girl can not have dairy at the moment. This is the perfect alternative, since I love to bake.
Wheelingdee says
With my method its quite easy no need to just use the top half. I take the whole can well out of the fridge. I usualy do two at a time if I'm making my banana coconut cream my answer to ice cream substution. Dump it in my Ninja Professional Blender and turn it on no need to add anything it will come out thick as you like. Much better than cool whip ever was I put it in a air tight container in the fridge it will stay just as it went in for maybe a week when it starts to get watery I just put bite size spoonfuls on a plate or cookie sheet freeze and use on deserts or as a sweet treat.
Beth says
We have a Ninja too and your method sounds easy! What brand of coconut do you use?? How long do you blend on the Ninja--since it is only a few second bursts?
Guest says
So you use the entire can, liquid and all? Do you add anything to sweeten it, or just leave it as it is?
Dana Al Abdessalaam says
Is it alright if I use a normal blender? I don't have the Ninja Professional Blender.
Thank you
ophirmom says
I really want this to work - I've tried 2 different brands of coconut milk (the first brand didn't solidify on the top, so whatever stabilizers they put in it probably messed it up) but the second brand didn't work either - it stayed thick and a little grainy even after whipping for a very long time. I'm going to pick up a third brand today, fingers crossed!
ophirmom says
OK, the third brand worked - wahoo!! About half the can was solid when I took it out of the fridge. Blue Dragon brand (at Tesco in the UK). Thanks!