coconut cream in a can (I’m from Europe) and it worked perfectly. Thanks! Thanks for your help! Very satisfying for a sweets addict! But is because the Incas from the Incas Empiere from Perú. DON’T FREEZE IT! Use the oldest first because it will be the most settled. It has powdered sugar, and Sweetened Condensed Milk what I call Candy Milk with Vanilla, Coconut, and a dash of Cinnamon flavors. What a disappointment. As long as its not expired, it should work. We have updated the post with brand recommendations and tips. Let us know how it goes! I searched through the comments but didn’t find a similar situation. Not sure but its frustrating….. What do we do? It will stay at room temp for a couple hours! Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip. I used 3/4 cup of sugar and no vanilla; for the cake I think I’ll tone down the sugar, put the vanilla in to round out that subtle oily taste and since I’ve got the can resting in the fridge already hopefully it will be better separated and whip stiffer. To stop the foam from being able to take in support Air pockets/bubbles forming. Can in fridge 24 hours, then Whipped for 20 Minutes in kitchen aid and no fluff. We don’t think it would freeze well, unfortunately. Hi Kanel, it’s hard to say without knowing exactly what you have, but if it is too watery, it won’t work. Another thing to look for is the % of coconut “extract” to water, which is listed in the ingredients on the brands that I have tried. Hi Leigh Anne and Jennifer, we updated the post to include our experience with a variety of brands. Perhaps! Hi Lisa, It unfortunately doesn’t do too well at room temperature, but chilling it does help it firm up. It’s very thick, comes out like thick cream. Anyone know how to make it work?? Aroy-D is by far the best Coconut Milk and Coconut Cream, 100% Coconut with no additives. Place hardened cream in your chilled mixing bowl. ), Hi. You can take cane sugar and whirl it into powder in a spice or coffee grinder. In fact, the dairy milk repices are adaptations. – firm to scoop out, ⅓ liquid – whips up nicely, especially with the addition of a little coconut water from the can. Like in the old days of making thick yogurt you would use a coffee filter and a strainer…can you do that process with a can of coconut milk ? Hi Marie, it begins melting when left at room temperature, but if stored in the fridge, it might work! I was hoping to use it as a filling to a vegan cake recipe that I have. The coconut cream at Trader’s does have a distinct taste but I happen to like it. :( I am going to try again with the same brand, but I am wondering what could have happened. This recipe is perfect. Thanks for sharing, Nicola! Have you experienced this problem? Having a can of coconut milk or coconut cream in your pantry is pretty much a given these days. Also: I ordered some Native Forest cream and milk. I buy the full-fat coconut cream from Trader Joe’s and it still separates in the fridge. I used Spiceup! It turned out a little clumpy but tasted great. I don’t have tapioca starch. It is a very interesant fact. My son who is the Vegan and 24 still lives at home and keeps pestering me to make another pie, I now have leverage to use when wanting him to do chores around the house Hahahahah LOVE IT – Thank you. Bone char is widely used by the sugar industry as a decolorizing filter, which allows sugar to achieve its white color. Can I get this effect if I stir or whip by hand? 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. Hi Brandy! I am getting confused ? I made this with the Aroy-D coconut milk, and it turned out PERFECT. Savoy is sold at the Vietnamese grocers all over my neighborhood so I’ll be trying that for sure. hi dear … try Native Forest organic coconut milk classic. I’m worried the fat will start to melt and it won’t hold its whipped cream shape?! Hi Agustina, the sweetness won’t be quite the same without it, but you can add tapioca flour to help the texture. Coconut whipped cream is perfect for topping desserts like. Hi there, Not sure if it’s because the cream was in the fridge for too long, it had a sour taste, couldn’t use it, maybe add it to coffee or a smoothie. You can make so many recipes with coconut cream or milk like a good curry, or add it to a dessert or create a marinade. They vary by taste and consistency even within the same brand. We used it on strawberry pie, and the strawberries cut the coconut flavor. Beat for 30 seconds with a mixer until creamy. Thoughts? It only takes a few seconds beyond mixing. Or is an electric mixer absolutely necessary? Everytime it goes right to the trash. It doesn’t harden or whip up at all. Our faovrite is Savoy. I come from Ghana and coconut is everywhere, from along the coast to the forest region. DO you think it would stick to the cake? I like mine mild so I use just the Malibu and for the kids we make it virgin. We had success using it as frosting in this recipe: https://minimalistbaker.com/chocolate-peppermint-cupcakes-vegan-gf/, Could this be used as a vegan mascarpone? I just got an email from PETA regarding Aroy-D and other coconut products from Thailand. Heat oil in a large skillet over medium heat. Hi, could this creme be used as filling between 3 layers of chocolate cake or will it be too thin and get all pushed out? So glad to hear it, Amanda! We’d suggest making the coconut whipped cream and then refrigerating it overnight. Hi Nikki, sorry to hear it didn’t turn out for you. I am not sure about refrigerating the coconut cream, as now it it is rock hard. I have a couple tips for the coconut cream: 1) I use a marker and write the date purchased on the lid. Thank you for this….I was going to ask how to not use powdered sugar which we avoid! This is a super helpful perspective! I put in fridge and opened two holes at the bottom of can to release liquid, peeled the top off, and cream was hard! Again without further a due an “EXCELLENT RECIPE.”. Agave? Perfect to use for whipped cream or icecream. Frost your cake/cupcake the next day and then keep it refrigerated until serving. Even when I put the cans in the fridge, the fat is not separating and rising to the top. So canned coconut cream / full fat milk typically stays good in the fridge up to 1-2 weeks once opened because anything canned is exposed to enough heat to kill any bacteria. So yes, you can make this coconut cream pie without coconut milk. Also, will this keep in the fridge if I make it a day in advance? It’s 100% coconut, nothing else. We haven’t tried it, but it should work! Thanks for sharing, Mo! Enjoy! I know. They took out the guar gum emulsifier additive, and now it won’t blend at all, looks just like a watery cottage cheese. Most of the processed sugars found in this country(including powdered sugars) are filtered through cow bone char which is how processed sugar gets so white. I kept the coconut cream in the fridge for well over a month, it whipped up thick and creamy but I did not like the flavour at all. The coconut flavor was a bit strong for me (not a bad thing, just not what I was going for) I also added about a tablespoon of pumpkin spice. Thanks Dana! Ha! You should look for coconut cream can, not coconut milk. 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!!! Hi, I made this over the weekend and it worked well…thankyou! Hope that helps! Hi Teresa, sounds like it may have been a dud can! Next time, would you mind leaving a rating with your review? Spoon custard mixture into crust, cover and chill 30 minutes or until set. Healthier options instead of the powdered white sugar? Boy toddler…amazing…..I had a laugh and yelled good bye in Thai as I waved…. Ours is not as thick, but it is delicious and not too sweet; so it pairs well over a sweeter dessert. What would you recommend? OMG. I’m a pretty decent baker and I’ve tried to make this 3 times now, with 6 different brands of coconut milk, going from organic to non organic. Its unbelievable in the 21st century there is no whole fat coconut milk can available in my country. I probably shouldn’t have refrigerated it because it didn’t whip at all. It was rock hard when I pulled it out of the fridge. Best cool whip substitute ever. I never realised that I could substitute coconut cream for dairy cream and I had my grandsons 3rd birthday to go to yesterday so I used coconut cream instead of dairy cream in a potato dish that I normally make, well that went down well too with everyone wanting the recipe. I do have organic cane (beige) so will use that! Mine keeps coming out lumpy or kind of grainy. In that instance I don’t know if it can be salvaged. I’d suggest also whipping in some vegan cream cheese – that should help. I don’t want to use powdered sugar or Stevia as I want to use this as a topping for my daughter’s first birthday cake. I’m going to use the brand “Let’s Do Organic” HEAVY Coconut Cream– it says it works well for whipped cream. If you give it a try, let us know how it goes! Our in a refrigerator pie? Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. For best results, we suggest making it and then refrigerating overnight. Do you think creamed coconut might actually work better than coconut cream? Not separating, or separating but not getting that hard thick layer like I used to. I really liked Trader Joes coconut cream. Better luck next time! I might try the tapioca tomorrow and see if it works. you said that using tapioca flour could help, but we don’t have to cook the tapioca flour to eat? But this coconut cream fruit salad recipe proves that you can make a delicious—maybe even better—fruit salad without the all-purpose cream. Any idea how to keep it from melting? I used the Aldi brand coconut milk they’ve been selling recently and it turned out perfectly. It can be diluted with hot water before using or added straight to the simmering liquid in the pan. I live in Costa Rica and they are abundant to say the leaset..yummy. Any suggestions if i wanted to use these to frost cupcakes? First and foremost it’s about the quality of the coconut milk or cream, which is why we recommend brands that source from Thailand, where coconuts seem to have the best flavor and texture for this recipe’s purpose. Hi Ana, We don’t think it would freeze well, unfortunately. Thanks! It separates and gets all clumped up and is a yucky texture. Anything I can do? I made it for someone who loves coconut cream pie and they said they love this recipe. Huge crowd pleaser! Lately, I have had trouble with Goya, the cream will be curdley, I wonder if they change cans in my store, Yes, I have place the can upside down, but, still remains a liquid. Did the kind you used have that in it? You can experiment to see how you prefer it. I’m planning on making this for Thanksgiving and going to make it a day ahead of time and then leave it in the fridge. I needed to use it in a pie and had to use it right away. In Johann Vollmann and Istvan Rajcan (Eds.). I didn’t see to refrigerate overnight (I had the cans in the pantry so they are room temperature), but I need to make it now. Sodium carboxymeylcellulose is the fancy term for cellulose gum, which is a type of fiber that is made by using an altered acetic acid (vinegar) to strip the cellulose from plants, so that it can be used to thicken and add fiber to food products without cooking the whole plant matter into and straining it back out. It was delicious, and after letting it set overnight the coconut flavor was less prevalent. Do you think it will still work since it’s been refrigerated for so long? I was just wondering how far in advance I can prepare the whipped “cream”? I am so glad to find this recipe!! I literally just keep it in my fridge for when I get a craving for dessert… I LOVE homemade whipped cream and this replaces it perfectly. I was just wondering if the sugar was needed for this recipe to work? This was a total FAIL for me. Thanks Nik. My mixer is packed. Finally don’t have to worry much about sugar,sodium or the total calories and also other ingredients which will be way higher in processed food. at the local Asian market for me. Perhaps! Can I just use double cream and flavour it with coconut essence?!?! They are supplied by farms who force monkeys to pick coconuts while chained, and otherwise abused. You can also use honey or agave for sweetener instead of the powdered sugar. ❤️ I’ve made the cheesecake its in deep freeze hiding for Christmas ???? You are more likely to find the old cans in the grocery stores, not ethnic markets where people buy them more regularly. Blue can = amazing!!!! Will def try agar agar sometime too! Given the “good fat” in coconut milk, I think this is an awesome substitute! You can blend it in a blender with crushed ice. That should work. I actually prefer Thai Kitchen :D Just make sure it’s full fat! Buy the multipacks which come in the smaller boxes because dealing with such a high fat product is really messy. was liquid for the whole time i tried whipping it. I was trying to make this tonight. Thanks for this recipe! All my attempts have failed and it used to be so easy! whipped nicely, used the whole can, subtly sweetened, so delicious. That would explain why you had success your first time, and then problems after that! The coconut cream should be opaque and white. I’m so sad, I can never make this! I was thinking to whip the unsweetened coconut and add sweetened coconut. Any thoughts on what I may be doing wrong? I’m from the UK and our whipped cream is not sweet. Also, my world has been blown by adding rosewater and serving with rosewater-and-sugar-macerated strawberries. I stumbled upon how good it is for whipping accidently. If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air! I omitted the powdered sugar and used honey and vanilla paste for a little flavor. Thanks for sharing! It contains no additives (not even water). Coconut oil won’t work in this recipe. Do you mind sharing what brand of coconut milk you used? Can’t wait to try the recipe. For a dairy-free, vegan-friendly version, simply swap a good quality full fat coconut milk or coconut cream in its place and whip into soft peaks! The one that goes in the freezer and brings us back to childhood memories of coolwhip topping :) ? So weird! I’ve found that if your cream doesn’t solidify but is still pretty thick, you can thicken it up by pouring out the liquid and placing kitchen towels over the surface of the cream. Gel coloring will probably be best. Hmm, never had it curdle! Before seeing this post, I made two attempts to whip Trader Joe’s (blue can) coconut cream. Update!!!! If it’s still too stiff for you, add 1 Tbsp coconut milk at a time to loosen / soften. I’ve had a problem with this. Great products and great prices! The first time was perfect! When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream! Might have been a dud can? And it’s the most consistent in terms of quality! You said the first two listed are guar free. It has been in the fridge for 24 hours. lol. Thai Kitchen is close, but it’s thicker and not quite as light and whippy, and doesn’t taste quite as good. The brand I get is usually from Thailand, they have a number of brands at the market I go to (Ranch 99). Candy- Trader Joe’s coconut cream works best with this, agreed! It was so good I may do this instead of real whipped cream! Do you mean with a young or green coconut or from the brown nut you buy in da store?bi live in Hawaii and. Taste and adjust sweetness as needed. Woohoo! The brand is Let’s Do Organic! We used to following ingredients: 1/2 cup of cashews, 3 Tbsp of coconut butter, 2 Tbsp of coconut oil, 1/2 cup of powdered sugar, 1/2 tsp of vanilla extract – blend it all together on very low speed in your Vitamix and you’re done!! I have a question about tapioca starch…can it be eaten raw? To keep it fresh I push a sandwich bag down into the empty part of the can to minimize the amount of air in the can and use a rubber band to seal the bag to the can. You have to find coconut cream which contains much more fat about 34.68 grams to 100 gram content in order to do so. Dana – I just found your block and tried this. If you use real cream can add 1/ 4 teaspoon Cream of Tarter, one of the oldest thickener around Helps hold structure together. “Chapter 12 – Coconut”. And the “best of brands” comparison even more helpful that I thought! Coconut ice-cream. Please help ❤️. Thanks, as always, for the incredible recipes and information! I try to keep at least 4 cans i the fridge at all times; ready and waiting for whatever I decide to whip up. I’m trying to make this and my coconut whipped cream has the consistency of butter. They spread to the the Americas and Peru where the Europeans picked them up. i have achieved a great whipped cream with that one! I was expecting something thicker unless that’ll come after being refrigerated a few days? Less mess keeping it the can too. Can I use an immersion blender or a nutribullet if I don’t have a stand or hand mixer? I’m trying to find a tasty Vegan “frosting” or cream type topping that will *not melt or become watery* for cupcakes that will be out at room temperature for couple hours. Curious if you’ve tried this and if its works. Can you help? Why does homemade coconut cream(taken from chilling homemade coconut milk) stay in fridge for 1-2 weeks but homemade coconut milk goes bad to 2-3 days? To make the coconut cream, melt the creamed coconut in a small pan on a very low heat. Scoop coconut cream solids into cold mixing … Are you recommending 365 whole foods organic coconut milk or coconut cream? The fine grind psyllium husk addition sounds interesting, and that reminds me I have some Glucomannan thickener that might also do the job without any grainy texture. Curries. Mine came out with little lunps in it. Not whip. 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…. Or am I wrong? Add coconut milk; … Though it won’t have quite the same texture. How do you think this “whipped cream” would fair sandwich between layers of cake? How about with one of those hand-held milk frothers? Last year, I read a blog that recommended TJ’s coconut cream and I had used it before with some success. Hi Coconut oil is something else; just pure oil, and cannot be used to make coconut whipped cream. I am in the same situation! Try it with your morning coffee and you will be in heaven. It’s not expired. Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air! The more I beat it, the lumpier it gets. Hi Margaret, Trader Joe’s changed their formula and we find it no longer works. HI Dana, This sugar-free coconut cream pie recipe features an almond flour pie crust, keto coconut cream pie filling, sugar-free whipped cream, and toasted coconut. I build or mix my base then put it in the refrigerator to rest before going at it to mix the “Fluff” for the final incorporation. Hi Bojana, hmm, that’s strange! Hi will it work if I use real coconut milk ? I’ve tried it in the fridge and room temp with the same result. The stuff by Real Gourmet is meant for making drinks, like coconut daquiris or pina coladas. See article. 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