Whipped Coconut Whipped Cream From A Can Of Coconut Milk


Coconut whipped cream is a dairy-free alternative lớn whipping cream, & my oh my, is it delicious! Who would’ve thought you could make homemade vegan whipped cream from canned coconut?

Regardless, this has been a staple in our household for many years and is regularly featured in our vegan dessert recipes.

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In theory, whipped coconut cream is easy khổng lồ make; however, there are a few traps that will likely lead khổng lồ failure in the kitchen if you don’t have a plan.

In this post, we’re going to giới thiệu some incredibly essential tips and tricks lớn ensure you get the best results, as well as a simple recipe for you to test. But first, let’s set some expectations.

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A trifle made using passionfruit curd, vanilla cake, & coconut whipped cream with berries.

Can you replace conventional whipped cream with coconut cream?

While whipped coconut cream is a viable alternative khổng lồ dairy whipping cream, it’s not a direct replacement. Here’s where it’s different:

As you’d expect, it has a mild coconut taste.It doesn’t hold as well at room temperature compared to lớn dairy whipped cream.As we don’t use highly processed ingredients like vegan butter and refined sugar, coconut whipped cream is much healthier than conventional whipping cream.Depending on how you prepare it, coconut whipped cream can be light & fluffy or thick & decadent.

Now that you know what lớn expect when using coconut whipped cream, let’s break down what to lớn look for when buying canned coconut products. Please don’t skip this step as it will make or break your recipe!

Crucial tips when buying canned coconut cream or milk for whipping

Not using the best canned coconut cream will lead to lớn curdling, splitting, or a runny finish—which is less than ideal!

As you can see from the two images above, one is a much chunkier and separated coconut cream and the other is smooth & thick. The one on the right has a thickening agent (guar gum), whereas the one on the left is purely just coconut cream.

Comparing the two, you would ideally get a can that has the consistency of the one on the right for better results.

It’s worth spending time upfront to lớn find a reliable brand that you can trust. Let’s break this down.

Canned coconut cream, as the name suggests, is a can of thick cream; conversely, coconut milk is a liquid.

While canned coconut cream is becoming more available, coconut milk is far more accessible across different regions. So if you can, go for full-fat coconut cream. You want full fat, as this will give you a better chance of getting a thick cream throughout the whole can.

Even if you get full fat, there are no guarantees—as you still might get some separated liquid at the bottom of the can.

If you can’t get your hands on canned coconut cream, then go with full-fat coconut milk (canned, not carton).

Important: be sure that you refrigerate overnight, at least 18-24 hours for your coconut milk lớn firm up for whipping.

After refrigeration, mở cửa up the can immediately, and you’ll find a thick layer of coconut cream that has formed at the đứng đầu of the can while coconut water sits at the bottom.

Scoop out the coconut cream for whipping, và you can use the coconut water in a smoothie.

The ideal can of coconut cream will be around 80%- 90% cream và 10%-20% liquid. You can see in the image above, that this ratio is ideal.

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Having the right expectations

Like any product, your go-to brand of canned coconut cream may not always perform. It could come down to the humidity & overall temperature in your kitchen/pantry, or it could merely be a dodgy batch from the supplier.

In any case, these things are out of your control, so please don’t be discouraged if you don’t get the thick cream you desired.

Serving coconut whipped cream

Your whipped coconut cream is best served right away. It will hold well for a few hours at room temperature (depending on how warm it is of course), but any longer và it will start khổng lồ become soft & turn into more of a liquid consistency (thick coconut milk).

If you don’t eat your whipped cream in one sitting, you can always pop it back in the fridge khổng lồ eat later. If it gets too firm after refrigeration, you can re-whip it to fluff it back up before serving.

Pictured: Vegan Chocolate Banana Custard Cake

Decadent ways to enjoy your vegan whipped cream

You can confidently use whipped coconut cream where you’d typically use dairy whipping cream.

Some of our favourite options include having coconut cream on vị trí cao nhất of pancakes, chocolate mousse, tiramisu, chestnut puree, crepes, or simply with berries.

You could step it up a little and showroom coconut whipped cream lớn brownies và cakes. We also love adding chocolate lớn the cream khổng lồ create a super decadent ganache.

While you can use whipped coconut cream with layered cakes, just remember that it doesn’t fair too well at room temperature, so you have two options to lớn mitigate this.

The first option is to lớn prep your cake just before it’s ready to lớn serve. This could mean having your cake layers và toppings pre-made hours or days before plating up lớn save time.

The second option is khổng lồ apply the coconut cream khổng lồ your cake in advance và refrigerate the finished cake for 12-24 hours. You’ll find that your cream will firm up and resemble something more lượt thích a frosting.

We’ve read about foodies trying to địa chỉ cửa hàng stabilisers lớn the coconut cream in an attempt to lớn make it a frosting, but we haven’t seen any examples that yield consistent results.

The good news is that coconut cream or not, most folks refrigerate cakes and eat slices over time, so there shouldn’t be much of a compromise here.

Pictured: Vegan Vanilla Cake with Coconut Cream & Berries

What equipment is needed for making coconut whipped cream?

Providing you have the perfect brand of canned coconut cream, all you need is a mixing bowl & spoon for whipping up your fluffy cream.

If you’re dealing with coconut milk or canned coconut cream that isn’t creamy, then you’ll need an electric mixer khổng lồ get your desired result.

Liquid and powdered sweeteners

We tend to lớn try & avoid refined sugar in our recipes, so we use maple syrup lớn sweeten our cream, or omit sweeteners altogether.

Maple syrup will make your cream a little runnier when initially whipping, but it will firm up after refrigeration (allowing a minimum of 2-3 hrs). Also, if you’re wondering, maple syrup doesn’t significantly change the white colour of your coconut cream—just make sure you set it through thoroughly.

This recipe only requires three simple ingredients; coconut cream, maple syrup, and vanilla extract. The best part is it takes next to no effort!

Other plant-based how-to’s you’ll love:If you try this recipe, let me know! We’d love for you khổng lồ leave a bình luận and rating below. If you want khổng lồ go that extra mile, tag us on Instagramor nội dung your photo of the recipe onPinterest.

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How khổng lồ Make Coconut Whipped Cream

5 from 3 reviews

Author: Maša Ofei Prep Time: 2 minutes Chill Time: 3 hours Total Time: 3 hours 2 minutes Yield: Approximately 1½ cups