How to Make Coconut Whipped Cream

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Wooden spoon in a bowl of homemade Coconut Whipped Cream made with our favorite brand of coconut cream

Perfect coconut whipped cream is at your fingertips with this step-by-step tutorial! Plus, we’ve recently updated the post with new information on what brands are best and which brands to avoid!

Bowl of coconut cream for our tutorial on How to Make Coconut Whipped Cream

What is coconut whipped cream?

Coconut whipped cream is a dairy-free alternative to classic whipped cream, which is made with heavy whipping cream! 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!

How is coconut whipped cream made?

Coconut whipped cream is made by:

  1. Selecting a good quality brand of coconut milk or coconut cream (see recommendations below)
  2. Chilling can overnight in the refrigerator to harden (chilling in the freezer doesn’t work as well)
  3. Scooping hardened coconut cream into a mixing bowl and leaving any clear liquid behind (reserve for smoothies, etc.)
  4. Whipping with a hand mixer or stand mixer until light peaks form
  5. Optionally sweetening with sifted powdered sugar or stevia to taste (liquid sweeteners can weigh it down
Powdered sugar in a bowl of whipped coconut cream

Best brands for coconut whipped cream?

We tested 9 brands and these are the results! Listed from best to worst:

  1. Savoy Coconut Cream 10/10 – firm on top, liquid on bottom, super fluffy / creamy when scooped out – guar free!
  2. Nature’s Charm Coco Whipping Cream – 10/10 whipped nicely, used the whole can, subtly sweetened, so delicious.
  3. Aroy-D – 10/10 – amazingly fluffy when scooped out – little liquid on the bottom.  Whips like a dream – guar free!
  4. 365 Whole Foods Organic Coconut Milk9/10 –  firm to scoop out, half liquid, not too grainy – blended perfectly, especially after adding some of the coconut water to the bowl.
  5. Native Forest Organic Coconut Milk Classic – 8/10 – firm to scoop out, ⅓ liquid – whips up nicely, especially with the addition of a little coconut water from the can.
  6. Native Forest Organic Coconut Milk Simple (guar free) – 6-10 – scooped a little grainy, but fluffy out of the can. ½ liquid. Whipped easily, with a few more chunks and slightly less creaminess than the “classic” counterpart
  7. Field day Classic Unsweetened Coconut Milk- 7/10 – watery on top, hard at bottom, but creamy to scoop. Whipped well, a little less fluffy / creamy than the others.
  8. Trader Joe’s Organic Coconut Cream – 5/10 – grainy / oily at first – grainy and didn’t whip well but wasn’t runny
  9. Trader Joe’s Organic Coconut Milk 3/10 – chunky and hard – half liquid – blended into bits but too firm to whip.
Assortment of brands of coconut cream and coconut milk

Tips for perfect coconut whipped cream

  1. Select a good quality brand of coconut milk (see recommendations above).
  2. Chill overnight, not in the freezer for best results.
  3. Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.
  4. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
  5. 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!
  6. See clumps? Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air!
  7. Use immediately, OR (our preferred) make ahead and chill for 4 hours + where it will firm up even more!
  8. Keep it sugar free by adding a little stevia to taste!

Delicious Ways to Enjoy Coconut Whipped Cream

It’s perfect for topping desserts such as pie, hot cocoa, strawberry shortcake, and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

If you are wanting to use it to decorate a cake or cupcakes, please note that it is delicious, but doesn’t do well at room temperature (2 hours is probably the maximum it would be able to keep). For best results, we suggest making it and then refrigerating overnight. Frost your cake/cupcakes the next day and keep them in the fridge until ready to serve.

If you try this recipe let us know! Leave a comment and rating, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Electric mixer resting above a bowl of fluffy homemade Coconut Whipped Cream

NOTE: Post updated 3/21/19 with brand recommendations, tips for perfect coconut whipped cream every time, and more photos.

How to Make Coconut Whipped Cream

An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Author Minimalist Baker
Print
Wooden spoon in a bowl of homemade Coconut Whipped Cream
4.6 from 103 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 (1/4-cup servings)
Course Vegan
Cuisine Dessert, Vegan
Freezer Friendly No
Does it keep? 1-2 Weeks

Ingredients

  • 1 14-ounce can coconut cream or full fat coconut milk* (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coconut Whipping Cream work best!)
  • 1/4 – 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
  • 1/2 tsp vanilla extract (optional)

Instructions

  • Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
  • The next day, chill a large mixing bowl 10 minutes before whipping.
  • Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
  • Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
  • Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
  • Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
  • Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

Video

Notes

*Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
*Finding a good brand with consistent firmness is key! My go to’s are: Savoy Coconut Cream, Aroy-D Coconut Milk, 365 Whole Foods Full Fat Coconut Milk, and Nature’s Charm Coconut Whipping Cream (in a can). Coconut milks that didn’t work as well for me are: Trader Joe’s Coconut Cream and Coconut Milk, Field Day, Thai Kitchen, and Native Forest.
*This is not my original recipe or concept, rather one I’ve adapted from other recipe developers.
*Nutrition information is a rough estimate calculated with the lesser amount of powdered sugar.
*Recipe makes ~1 1/2 cups coconut whipped cream.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 126 Carbohydrates: 6.8 g Protein: 0.9 g Fat: 9.8 g Saturated Fat: 8.9 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 22 mg Potassium: 0 mg Fiber: 0 g Sugar: 6.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0.7 mg

Reader Interactions

Comments

  1. Nicola Grossi says

    OMG!
    I just got an email from PETA regarding Aroy-D and other coconut products from Thailand. They are supplied by farms who force monkeys to pick coconuts while chained, and otherwise abused. (Here is the link:https://support.peta.org/page/21259/action/1?utm_source=PETA::E-Mail&utm_medium=Alert&utm_campaign=0720::veg::PETA::E-Mail::80795%20Grocer%20Sell%20Coconut%20Milk%20From%20Forced%20Labor%20Abused%20Monkeys::::aa%20em&ea.url.id=549486 )
    I guess this’ll make it that much difficult to find a good way to make vegan whipped (coconut) cream,

  2. Bea says

    Hi,

    Thanks for this recipe! I subbed stevia and it turned out to be too sweet :( Aside from adding more coconut cream? Any remedies for adding too much stevia?

  3. Sam says

    I tried this with some goya coconut milk I had leftover from pina coladas. Very nice. I added matcha at the end and topped some hot green tea with it. It didn’t fluff like regular whip but came out more like soft-peaked meringue.

  4. MIke says

    I used Wholesome Pantry Organic Coconut which is available at Shoprite stores. I was disappointed that the fat didn’t congeal per your description. However, I tried it anyway, carefully scooping out the fatty liquid the top third of the can and it worked out just fine. It’s possible that my refrigerator isn’t cold enough. I used a few drips of vanilla and a little less than a tablespoon of sugar. It was delicious on strawberry shortcake. Thanks for the tips. Savoy is sold at the Vietnamese grocers all over my neighborhood so I’ll be trying that for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So good with strawberry shortcake! Thanks for sharing your experience, Mike!

  5. Ann says

    HI IF I use coconut whipped cream to substitute heavy cream for the filling of mousse. It will be alright,right?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it would work! There will be a slight coconut taste, but as long as that doesn’t both you, we’d say go for it!

    • Teresa says

      Wouldn’t thicken, used 4 undone tapioca flour and extra icing sugar😕 Will try with a different brand of coconut milk next time, as hadn’t separated in tin overnight.

  6. Lisa says

    Delicious! Made mine with 365 Whole Foods coconut cream (in the fridge upside down), a teaspoon vanilla extract, and 1/4 cup Swerve powdered sweetener. KitchenAid mixer whipped it perfectly and served atop fresh blueberries and raspberries. Very satisfying for a sweets addict! Thank you!

  7. Alina says

    Hi Dana,

    Is there any way to salvage curdled whipped cream? I followed your tip about putting the reserved water a little at a time but I’m not sure if it was too much or if maybe I over whipped it? Wondering if there’s a way to fix it. It tastes great so I’d hate for it to go to waste.

    Thank you so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, never had it curdle! In that instance I don’t know if it can be salvaged. Sorry!

    • Ann says

      We had same experience! It was looking okay and we kept whipping hoping for more volume and instead it curdled. Tastes fine, though, and would love to find a use instead of throwing it out.

        • Sierra says

          Perfect! I used who,e foods 365 brand coconut cream refrigerated. 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’ve dolloped on peaches, pancakes and minimalist baker 3 ingredient fudge. MB you make cooking and baking inspiring and fun! Thanks :)

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Love all those combinations! Thanks so much for sharing, Sierra! xo

  8. Nicole says

    I sort of mickey-moused this recipe… I had opened a can of Aroy-D coconut milk for golden milk the day before (which I had stirred before using) then popped the half or so remaining in a mason jar in the fridge. The next day I made muffins, and thought I should try to make coconut whip to top the muffins and use up the leftovers. Despite it sitting in the fridge for >24 hours it didn’t really separate, since I had already stirred the day before I suppose. I gave it a go anyway – no powdered sugar on hand but did a little maple syrup and vanilla. I beat it with a mixer for quite a while, 5-10 minutes, and it turned out ok in consistency but tasted too coconut-y (not surprising but somehow it wasn’t what I was expecting). I’m glad I gave it a try though, and might try again with a chilled, undisturbed can of coconut milk in future just to see.

  9. Trisha says

    I tried thai kitchen with guar in it, it’s congealed and in pieces. You said the first two listed are guar free. But Thai kitchen is on your list. So does guar need to be in it or not???? So confused I’ve tried this many times and it’s all separated and will
    Not whip

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Trisha, sorry for the confusion. Unfortunately it’s not always about the guar. 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. I’d recommend Savoy Coconut Cream if you can find it! We order ours on Amazon. Thai Kitchen does work, but for us it’s hit and miss, which I suspect to be due to where it’s being sourced from (seems to be inconsistent).

    • Karen Rhoads says

      Hi Dana,

      I used a stand mixer (not a good one) with the chilled whisk and chilled bowl and found that my cream was rather stiff and not very airy despite leaving the machine running for 4 minutes. I used 365 brand Whole coconut milk and found that there were still hardened chunks in its free all that whipping. Now grant it, I had the can chilling in the back of my fridge for about a week, but other than that can you give me ideas to aerate it more next time so it has higher peaks?

      Thanks so much!

      Karen

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, personally my go-to for coconut whipped cream is Savoy coconut cream. It’s incredibly fluffy and lends to amazing whip! WF 365 is great for coconut yogurt, but sometimes it can be a little thick and not whip quite as well. Hope that helps! 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. Just don’t add too much or it can make it watery.

        • Nikkoal says

          Hi Dana, I am making a double layer ice cream cake and wanted to know, how well this would hold up as my frosting? It would be kept in the freezer until cake time. Thanks Nik

      • Tess says

        In Canada I found Savoy at Walmart for a good price. I stumbled upon how good it is for whipping accidently. My last can was 90% cream, incredible!

      • Timothy Perri says

        Hi Karen!

        I just tried making this last night, I found that adding a tablespoon of aquafaba to my coconut milk helped it aerate and whip quite nicely. Still didn’t exactly turn out as I’d hoped as I think the brand of coconut milk wasn’t particularly good. But definitely a step up on my previous attempt. Hope this helps!

    • Alexa says

      I’m making this with the Carrot Cake recipe for my boyfriends 30th
      this Saturday. Can I put the whipped cream onto the cake and store in fridge?

  10. Rin says

    Hello, I was wondering If you have also tried using Chaokoh coconut milk to experiment with. If so, what is the difference? Would using an emulsifier help thicken the coconut milk fat?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rin, we aren’t familiar with that product. An emulsifier is used to prevent separation- we aren’t sure whether it impacts thickening.

  11. Adri says

    I want to add food coloring and use the whip on cake/cupcakes for my little one’s birthday – this should be fine right? Gel coloring will probably be best. I live in South Africa and we don’t have access to all the ingredients, e.g. the vegan butter (used in your other frosting recipes). I make my own to spread on bread as I need soy free too, but that’ll probably not do for making icing?

  12. Abe says

    This looks pretty simple! I wonder if this would be a good center for a Ferraro rafaello. Most homemade recipes I see just use condensed milk, and that’s all. I am unsure how the center would hold up with just coconut cream. Should I perhaps fold in some condensed milk? Or maybe white chocolate? Any insight would be great!

    • Victoria Frederick says

      Hi,
      Do you know if the cream would be stable enough to hold up at room temperature on a cake for a few hours?
      Thanks,
      Victoria x

      P.S I got your cook book for Christmas and use it at least twice per week, it’s amazing!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Victoria, we’re so glad you enjoy our cookbook =) Unfortunately, coconut whip doesn’t hold up well at room temperature. 2 hours would probably be the maximum it would be able to hold up.

  13. Danae says

    I’d like to use this to top a vanilla cake. Could I spread it on the cake then keep the cake refrigerated until serving?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it might work. Though we think it would be best to frost just before serving since coconut whipped cream can be a little more sensitive.

  14. Megan says

    I am eager to try this! 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? Thank you!

      • Megan says

        Thank you! I am going to use the Savoy Coconut Cream, refrigerated overnight. I’ll let you know how it goes and post photo if I can.

        • Megan says

          I tried the Savoy Coconut Cream to pipe on a pie, and it worked out. Although I was able to pipe it, it was a bit soft. I think next time I will go with the Aroy-D Coconut Milk as that has beat to a stiffer consistency in the past for me.

  15. Natalie says

    Does this cream taste of coconut or does the sweetener kill the taste? I’d like to use it on a pikelet with jam as well as pavlova. Thanking you kindly, Natalie.

  16. Stacey says

    I have wasted several cans trying to whip it in my Kitchen Aid mixer. Must use a handheld mixer as my whip attachment did not reach the bottom of the bowl sufficiently to whip the cream.

  17. Lisa says

    Hello :)
    thank you for sharing the video, I will try it! I was wondering one thing, I’d like to frost a cake and bring it to my friends house, so it’ll be out of the fridge for about 1 1/2 hours. Do you think it will melt, like it’s not warm here, but like the subway might be heated…
    Thank you for your advice!
    Lisa.

  18. Amy says

    How would honey or agave work. Although there isn’t much in the recipe, I like to stay away from sugar when I have certain guests over.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Liquid sweeteners will make it more runny where as the powdered sugar improves the texture. But it might still work!

    • Sidney says

      I recommend blending Xylitol into a fine powder with either a nutrabullet, food processor or coffee grinder and using that in place of sugar, it looks, tastes and feels just like refined sugar and is an anti microbial five atom molicule, I also suggest you find some derived from birch tree rather then corn as corn is very commonly modified genetically.

    • Kim says

      I use a few drops of stevia and a dash of vanilla – Yum!
      BTW: Totally loving the coconut yogurt!

  19. Kelly Couch says

    Hi! I was wondering if you had a DIY version of the So Delicious Coco Whip. The one that goes in the freezer and brings us back to childhood memories of coolwhip topping :) ? I wonder if this recipe could be modified at all! Any ideas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s so funny you say that as I just kind of accidentally made some yesterday. You essentially whip Savoy Coconut Cream (find here) with a little maple syrup, chill, and voila!

  20. Nicola G, says

    Do you have any suggestions for what to do with the contents of a “dud” can? I intuitively did the shake test in the store, ‘cause I bought a store brand. I think I tried every trick out there: added a bit of the can liquid, some arrowroot (I don’t have potato flour- does it matter a lot?) and the homemade confectioner’s sugar — nothin’! So now I’ve got this container of sweetened, stabilized coconut milk, and I don’t know if there’s a recipe, or what to do with it, rather than throw it out.
    Anyone…Anyone…Bueller?

  21. Nic27 says

    Candy-
    I was wondering the same thing about my isi dispenser (lost up in a high cabinet) so I looked it up online.
    I did notice that (even though she said she refrigerated it) her coconut milk or cream looked very, um, creamy, or loose; whereas what I used has that hard coconut cream on top of the milk& inside the can cover that needs to be scraped off to use.

    • Jenn says

      Hello,

      I’ve made this for our Easter cake and it turned out great! I used Kosa brand coconut cream and it was perfect, no liquid in the can at all. It does have guar gum though for those who are sensitive.

      I’m going to use this for waffles in the morning as well, but I will still have a lot left over. I’m wondering if it will freeze well? I’m inclined to say no, but wanted to double check if anyone has had experience with it.

      Thanks,
      Jenn

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jenn, we’re so glad it worked well! We don’t think it would freeze well, unfortunately.

  22. Bharat MV says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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. But homemade versions are not. Hope that clarifies!

  23. Candy says

    Has anyone tried this recipe, following instructions to the fullest but stored/used in a whipped cream dispenser? I’d love to figure out a way to replicate the look of dispensed cream, it’s so pretty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Candy, Another commenter mentioned that using a whipped cream dispenser caused clumps that clogged the valve and prevented proper foaming/dispensing. Let us know if you give it a try though!

    • Nidhin George says

      Hello,

      Will it work out if I use coconut sugar as I am afraid if it will sieze my whiped cream as the coco sugar is coarse and not fine ?

      Will this work ?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Nidhin, we think it will impact the color and maybe the texture. If you try it, we would suggest grinding the coconut sugar into a fine powder before adding.

  24. Lorinda M says

    I made this twice! I used Nature’s Charm both times, 2 cans each time. The first time was perfect! Fluffy, silky, and delicious! The second time I made it, I whipped it too long and “broke” the whip cream! I ended up scratching the coconut whip cream although since I didn’t know how to bring it back. I tried throwing it in the refrigerator for a day to see if I could bring it back, and it is still liquified. Do you have any suggestions to bring it back (for next time)?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! I’ve never whipped it so long it broke. Sorry, I don’t have any troubleshooting tips for that. It may just be better used in smoothies in that instance. Coconut can be quite finicky!

  25. Ellie says

    tried to make this for a last minute bday cake and it never whipped up. my coconut cream was in the fridge for 10 hours and the freezer for 1/2 hour. was liquid for the whole time i tried whipping it. disappointed as this was my last resort for a vegan icing.

      • Taffney Wallace says

        Hi – Will the whipped cream break down if I use it in a cashew pudding to make it lighter in consistency for a banana pudding?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I wouldn’t use it entirely as the base for the pudding, but when mixed in yes it should work well to lighten it!

      • Ginger says

        No reviews on brands common out West & on our Southern US borders…Goya & Imperial Dragon….lots of good cream on top and make delish ice creams.

  26. Joanne Hannington says

    Hi there I love your recipes but I’m struggling to get my coconut whip to sit on my hot chocolate, is there a way of doing it without it sinking?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s a tricky one! The problem is hot chocolate is hot (obviously) and more liquidy than the coconut whip, which is cold and more dense. So, it wants to sink. But, if you add a healthy enough dollop it should sit on top or at least float!

  27. Maral says

    Love this recipe! Used it as a topping to my iced cold brew (made the cold brew using the coffee bags from Trader Joe’s that you brew overnight). I added the vanilla but no sweetner I personally didn’t think it needed it. I used the TJ brand of full fat organic coconut cream .. maybe it’s because I didn’t have anything else to compare it too but it came out great! I’m going to use another commenters suggestion and add rosewater and use it as a keto frosting on avocado/cocoa pudding next time

  28. Amanda says

    This recipe is so simple but honestly life-changing. I always thought coconut whipped cream was too coconut-y and not creamy enough, but I realize now it was the brand of coconut milk I was using. I actually have been using Field Day brand organic full-fat coconut milk with wonderful results because that is what is most available to me. This time the can sat in the fridge for a couple of weeks and it turned out extra fluffy! Will have to keep one in the fridge at all times now.

    Also, my world has been blown by adding rosewater and serving with rosewater-and-sugar-macerated strawberries. Seriously AMAZING.

      • Katia says

        I wasn’t quite sure where to write a new comment so I decided to reply to one of yours answers (sorry!) but I tried this & my friend accidentally put it in the freezer so the texture was not how we wanted it to be AT ALL however the taste was really good! Instead of using bought powered sugar we made our own & we only put 1/4 in and it was already EXTREMELY sweet! So putting in 3/4 would’ve made it inedible due to how sweet it would be no?

  29. Liane says

    This was a life saver! And the “best of brands” comparison even more helpful that I thought! I had Aroy-D and Nature’s Forest in the cupboard and saw the score each got. Whipped up beautifully and served atop a cherry crumble. Huge crowd pleaser! Everyone wants my recipe now so I linked them to your page! Thanks, as always, for the incredible recipes and information!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Liane. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  30. Jeanne says

    Has anyone used coconut milk from Thrive? It’s organic and doesn’t have any guar gum in it. It’s my go to coconut milk so I guess I’ll give it a try.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but if you do some experimenting, we would love to hear how it goes!

    • Courtney says

      I just tried to make whipped cream using Thrive brand coconut milk. I don’t know if my refrigerator is too cold or if the issue was the milk, but it never whipped up.

  31. Cheryl says

    Hi I am planning on whipping the tinned coconut cream after chilling and then sandwich between two gluten free sponge cakes (homemade). I am then planning on covering with ready roll icing. How long will this keep before it can be served please? I am unsure about how the whipped coconut will react?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In the refrigerator coconut whipped cream will keep for days. I’m not sure how it will react with icing however! Let us know how it goes!

  32. Karalee says

    Five stars, and five stars for the great helpful comments too, especially putting in a Nutribullet, etc. I assume this works well with an immersion blender, such as the Breville?
    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.

    **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. It reminds me of yogurt covered berries or cherries – eat while still semi-frozen = frozen crunchy coconut cream coating over semi-frozen sweet Bing cherries – a winner every time. If you get tired of the coconut taste, just add some vanilla flavoring or almond extract.

  33. Jen says

    I use Grace coconut milk (from carton) for other stuff – don’t know if you’ve this in the US? It’s very thick, comes out like thick cream. Would this be suitable?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we aren’t familiar with that brand, but it sounds like it would work well! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we haven’t tried that, but you could probably use a different extract (such as peppermint or almond) in place of the vanilla. If you give it a try, we would love to hear how it goes!

  34. Ann-Margaret Manyak says

    THIS WAS DELICIOUS! I have made it three times now and my family absolutely loves it. Each time I followed your directions exactly and it came out perfect. We paired it with fresh cut strawberries and it could not have been better. I am now keeping 2 cans of coconut milk in the fridge at all times, just so I have an easy go to dessert on hand. Thanks so much for this incredibly easy and delicious recipe!

  35. Jason says

    I was wondering if you tried putting the coconut cream and powdered sugar into a whipped cream charger-the kind that uses nitrous oxide to chill? I have one, but don’t want to ruin the recipe if you already know it doesn’t work:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jason, we have never tried that! If you give it a try, we would love to hear how it goes!

  36. Nikki says

    Wow, followed the recipe exactly and it came out like crap. What a disappointment. Just a lump of sweetened fat with sugar, I could have achieved the same results with lard and sugar. This is my first recipe from the site and I don’t think I be trying any of the other recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nikki, sorry to hear it didn’t turn out for you. Do you mind sharing what brand of coconut milk you used?

      • Emily says

        I’ve read on other sites that coconut milk that has guar gum in it typically doesn’t turn out well. Did the kind you used have that in it?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Emily, you can find the five brands that worked for us in the post. Some did contain guar gum, but others did not. Hope that helps!

    • Nikki says

      Let me add some notes: This “whipped cream” is not as workable as real whipped cream inasmuch as it is softer and not amenable to “frosting” a cake (while the addition of gelatin to real whipped cream does make a product that can frost the top and sides of a cake). So if all you want to do is use it between cake layers and on the top it will be fine. It’s more of a “dollopable” cream than a “spreading” cream.

      I did try to salvage this by using tapioca starch and gelatin, nothing helped make it more “robust”.

      It does have a real coconut flavor so you might want to consider what “taste” your are trying to achieve in the final product. I found the “mouthfeel” to be more similar to buttercream than whipped cream.

      I didn’t try piping it, but I assume it might be too soft to hold a “piped” shape.

      Hope this helps!

      • EngineerMom says

        Can you please share the brand of coconut milk you used? It really would be helpful to know what to avoid for those of us who don’t have easy access to the brands listed!

      • Clementine says

        Nikki – very helpful troubleshooting, wish I had read your comments before I whipped this up as a frosting for a cake! Will stick to using this for cake filling and top as suggested. Mine has come out quite soft.

  37. Terra Alvarado says

    I like the taste of thai brand from walmart. After you refrigerate it you don’t even have to separate the milk in the coconut water it will whip into Cool Whip without doing anything but adding the powdered sugar and having everything plus your utensils really cold

  38. julie west says

    Hi I made this for my son who is a Vegan so he would have a dessert to eat at a barbecue we were going too – it was absolutely delicious so much so that there was one slice left and my friend asked if we would like to take it home, as soon as the words came out of her mouth there was an uproar from her son and her husband both grabbing for the pie dish at the same time – needless to say the last slice stayed with them. 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. 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

    • julie west says

      I forgot to give it a star rating, definitely 5 out of 5 and I found it very easy to make and I am not normally a dessert/pie/cake maker. I really recommend this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Julie. We are so glad everyone enjoyed it!

  39. Nicole says

    I have made this a couple times and did use Thai Kitchen (before seeing your tip about it). It worked out perfect both times. I add cinnamon and vanilla, so delicious and light ?

  40. Alison says

    Hi, I made this over the weekend and it worked well…thankyou! Then last night I was taking some to a friends house for a dairy-free pavlova option (for me and some others) & stumbled upon a new discovery!
    I used beaters to mix it on the weekend, with just a little (1 teaspoon) of powdered sugar (actually icing mixture. I’m in Australia so I’m not sure if you have icing mixture in the U.S).
    Last night though, I wanted a larger quantity so I added 1 tsp psyllium husk as a trial to thicken. I also used a quick blender that I use for smoothies (an el-cheapo brand of a Nutribullet). It was so solid in about 15 seconds so I had to add more liquid. Every time I did this, it thickened to the consistency of butter. I kept adding a bit at a time, blending each time, and ended up using the WHOLE CAN of coconut cream! The blender was full to the top and a perfect consistency! I put it straight back in the fridge for use later though.
    So I highly recommend adding the psyllium husk. I was able to scoop it and pour it on thickly. If you want it thick enough to put down the sides of the pav, just add a little less coconut cream, but I found this a perfect consistency for me to fill pavlova nests, and would do the same for a pavlova, even if it did end up running a little, but I’m not sure that it would. It was a good consistency for spreading on top of a pav. To ice a cake I would use less though…maybe 3/4 of a can.
    I also had made sure that I bought a coconut cream with the highest percentage of coconut in comparison to it’s rivals. Not an expensive or organic one, just less water.
    Love your site! Thanks!

    • ainslee says

      Hi there alison, I’m in australia too – just wondering which brand you ended up using? All the ones i try are inconsistent. I used to use Topwil but I cn’t find it any more!

  41. Katherine says

    I went off track, subbed in a couple of things and was shy about 1/4 cup dry per what you used but added more liquid as I just wasn’t getting the amount of batter for two pans. Granted I had 9 inch cake pans but if I had separated this my two 9″ layers would have been one inch thick if that. Not sure if recipe states how much should be in each pan. Maybe your layers baked were only an inch thick. Anyhow the cake itself looks pretty lovely without eggs, and the batter tastes quite good. 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. I’ll take another try. Thanks!

  42. Leptosiphon says

    OMG. This recipe is a life changer. SO DELICIOUS! I made it with the Simple Vegan Hot Chocolate recipe, and it was Ahhh-mazing! I may or may not have made myself a second serving, and possibly also ate the whipped cream with a spoon as I was adding it to the hot chocolate. Definitely try it!

  43. Jessica says

    Hello! I have a can of coconut cream in my fridge that’s been there for approx. 4 months. It’s not expired. Do you think it will still work since it’s been refrigerated for so long? Thanks.

  44. Vanessa Cabrera says

    Hi. What would you recommend for a substitution for the raw almonds and almond milk? Allergy has me stressing over this hahaha thank you in advance

    • Anthony Beckford says

      Thanks for this detailed advice i found it very helpful. I was following a recipe and the coconut cream wouldn’t thicken no matter how much more icing sugar and arrowroot i added. I was so confused but after reading this i changed brand of coconut milk and it worked thanks

  45. Jessegirl says

    I’ve read that u can’t whip lite coconut cream only full fat, but I tried it anyway after refrigerating the tin overnight upside down & not using coconut water in tin only creamy part (Aldi lite coconut cream) with a manual hand whisk with 3Tbs of caster sugar & it turned out perfect!

  46. Trish says

    So I found out I have new friends that have allergies to milk and gluten. so I was trying to make a gluten-free Berry crumble of sorts and I was going to top it with this but after whipping for over 2 minutes on high speed it just was not getting light and fluffy. :-( I do not have any tapioca flour is there anything else I could use and it has to be gluten free. I’m not very familiar with tapioca flour I do not know if that would be considered gluten.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trish, tapioca flour is gluten-free. If you don’t have access to it, you could maybe try arrowroot starch or cornstarch? Also, be sure to check out our updated post with brand recommendations for better results next time!

  47. Linda says

    I opened a can of coconut milk and as always dumped the cream and milk in vitamix to blend It came out looking curdled Is it ok to use The date is good until july of 2019thanks

  48. Natalia Stefanova says

    Can I make this without a mixer, just with an egg whisk or not possible? How about with one of those hand-held milk frothers?

  49. K Smith says

    Worked awesome! I only chilled can for 5-10 minutes in freezer but it still worked. I used Thai Kitchen Organic Coconut Milk from Costco. This will be my new go-to whipped cream for dessert; even Daddy and Grandpa liked it!

  50. Eleonora says

    Hi Dana,

    I’m looking for a good whipped cream recipe to frost and decorate a birthday cake. I must admit, I attempted the coconut milk thingy once before: wrong brand, total disaster.
    Lately, I’ve been using a nice organic brand which has 70% coconut and 30% water, I make really good curries with it!
    My question is, every time I open the can, it’s already separated and, if I chill some that’s leftover, it just becomes stone hard.
    So, shoul I attempt this recipe without chilling it? And, as I’ll be frosting the cake in advance, will the whole frosting become really hard or the sugar will kind of prevent that?
    Thanks!

  51. Marshall Votta says

    Hello! Thanks for your great site. We attempted your coconut whipped cream recipe a few times with an ISI whipper… and each time ended up with clumps that clogged the valve and prevented proper foaming/dispensing. (This has happened with other coconut-milk based recipes, too.) It seems to be something about the coconut milk. We’ve been using a natural product without guar gum, chilled first in the fridge. Have you experienced this problem? Have you solved it by using only the liquid, instead of the solids as the recipe suggests, or mixing up the liquids/solids, or…? Thanks for your help!

  52. Jackie says

    Hi! I used Let’s Go Organic heavy cream and refrigerated it overnight but found the result very liquidy. Is that normal? I was expecting something thicker unless that’ll come after being refrigerated a few days? I needed to use it in a pie and had to use it right away. Could the speed I beated it at have something to do with with I.e. too fast?

  53. Rachel says

    I love this recipe so much! The only thing that is not my favorite is the density the final product has… does anyone have any tips on how to make it lighter and fluffier?

  54. Emefa Pappoe says

    I will definitely try this recipe. I intend to use it on a pineapple upside down cake to make it a kinda pinacolada cake.
    I don’t think coconuts are necessarily from Peru alone. I come from Ghana and coconut is everywhere, from along the coast to the forest region. Coconut oil and palm oil are the only oil used before the arrival of the Europeans. Coconut is a tropical plant so wherever the sun is year round, there’s coconut. Unfortunately researchers from the past assume certain plants originates from where they first saw it.

  55. Lauren says

    This really works! Used 3 cans of WF full fat coconut milk. One I put in the freezer, two in the fridge – the freezer one was the only one where the fat really solidified. I still used the liquidy fat on the top of the other two cans expecting it not to whip up, but it did! No tapioca flour needed.

  56. Brandy says

    Just curious if you ever tried substituting the powdered sugar with ground coconut sugar (ground till turns to powder)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brandy! We haven’t tried, but if you do, report back on how it goes. Good luck!

  57. Lena says

    Hi!
    I have the following question: is it possible to make coconut whipped cream with homemade coconut milk? I wonder if I used less water and made a very thick milk (maybe even using fresh coconut meat instead of shredded coconut), would that work? Because believe or not, in my country we don’t have canned coconut milk available and the ones sold in jars are disgusting, so full of preservatives…

    Thanks a lot!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lena! We haven’t tried and can’t say for sure but if you experiment with it, report back on how it goes!

    • Ranju says

      I am in the same situation! Its unbelievable in the 21st century there is no whole fat coconut milk can available in my country. However there is abundance of fresh coconut whose meat I can use to make my own milk at home. I would love to know if that milk can be used to make whipped cream. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Stevia, liquid stevia, a little maple syrup, or you could also blend coconut sugar in a blender to make it “powdered” sugar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure, but if you experiment with it, report back! Good luck!

  58. April C says

    Thank you so much for this recipe! I’m just finishing up my 2nd Whole30, I kind of want my desserts back but NOT my dairy! I have found that the organic coconut milk (in cans) from Costco is pretty much always separated. I love it. Great price too. Looking forward to trying this out :-)

  59. Sarah says

    The first time I made this it was AWESOME!!! Friends and family raves at thanksgiving. Who needs traditional whipped cream!?!

    Since then I’ve tried to make it several times and failed. My cream keeps separating. I’m using TJs brand. I’ve tried it in the fridge and room temp with the same result. I can whip it to death and yet it never combines. I searched through the comments but didn’t find a similar situation. I tried the trick with a few tbsps of tapioca but it didn’t work for me. What am I doing wrong? Help me!!! ??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah! It seems as though others have been having issues with TJs brand as well. Maybe the formulation has changed? That would explain why you had success your first time, and then problems after that! We are really liking Native Forest Full Fat Coconut Milk and have had success with it!

  60. Nicolle says

    I just did a trial run for my daughter’s birthday and totally failed. It never got smooth. Just looked curdled. I used Trader Joe’s full fat coconut milk, as they didn’t have any cream. It was rock hard when I pulled it out of the fridge. Is this what went wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicolle! We’re sorry you didn’t have great luck with this recipe. 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. I’d recommend scanning through the recipe comments for tips! We’ve recently been using Native Forest Full Fat Coconut Milk as Trader Joe’s has changed their formulation. Good luck!

  61. Vicki says

    Having recently visited a coconut plantation in Thailand, I may be able to shed a light on the problem many of us are having. Coconut milk is a processed product, though minimally so. Raw coconuts consist of coconut water which is very thin and almost clear, and coconut meat. The meat and water are mixed in various ratios to make coconut “milk” and coconut “cream.” There appears to be no standard for this as products vary widely from brand to brand.

    Many have suggested using a stabilizer such as agar or guar gums, gelatin or using a starch such as tapioca. Perhaps this will resolve the problem, if you like me, have had many consistent fails!

    One option to save the fail is to throw the whole mix in a powerful blender such as a vitamix. Blend for a few minutes until it separates into a cheese like substance and a watery substance. The water is coconut water which can be used in smoothies and the cheese looks like ricotta cheese and can be flavored or used as a thicker (although ugly) cream.

  62. Abigail says

    Hey nice recipe i need urgent advice for makin this as I’ll be making this hopefully tomorrow…. Can I whip by hand or with a fork because I’ve not got an electric whisk

  63. Bekah says

    Hi Dana. I’ve had a problem with this. I buy the full-fat coconut cream from Trader Joe’s and it still separates in the fridge. Is this supposed to happen? If so, do you use the whole can, including the liquid part, when you whip the cream? I’ve tried it both ways. When I dump out the liquid and beat the rest up, the cream is too stiff. But when I whip it with the liquid, it separates. What the heck am I doing wrong? Thanks for your help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bekah, we have updated the post to include brand recommendations and a video. That should help for next time!

    • Carol says

      I have used a different type of coconut milk but waiting for the mixer I bought to arrive! Is it okay if I don’t use any sugar?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Carol, feel free to omit or sub a little stevia! Though it won’t have quite the same texture.

  64. Nicole Acosta says

    Update!!!! Trader Joe’s has a new coconut cream different than past years. Can is blue, and source of coconuts is Sri Lanka. It tastes amazing!! Tastes like ripe coconut. Not at all greasy. No thickener.

    I put in fridge and opened two holes at the bottom of can to release liquid, peeled the top off, and cream was hard! Hit with a torch, and whipped up great! They must have seen the feedback and decided to make a change!

    Also: I ordered some Native Forest cream and milk. The cream had guar gum in it, and that single additive prevents cream from taking on air. Using it for coffee, as it is smooth.

    Need to get the Arroy D to try. But seriously: give Trader Joe’s another chance! Blue can = amazing!!!!

    • Shar says

      Before seeing this post, I made two attempts to whip Trader Joe’s (blue can) coconut cream. 2nd time I used a can with a different expiration/manufacturing date to make sure I didn’t have a bad batch and both times the result was extremely grainy and no fluff whatsoever- so bad I threw both out.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Trader Joe’s seems to have changed their sourcing in the last few years- that could be part of the issue!

  65. Isabelle says

    Thanks for being easily the most helpful cooking blog, Dana! The first few Google suggested just said to put coconut milk in the fridge so the coconut cream solidifies then pour the milk out (for using in smoothies etc ! Ha! But what if I want to use the entire volume of the can for my dessert? After I read your info, I confirmed it with this very useful website, which totally supports what you found ie that tapioca starch will work nicely! 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

  66. Kanel says

    Sorry my question wasn’t asked the right way, what I wanted to say is that here I live we don’t have any of the brands mentionned in canned coconut milk when only have fresh coconut milk sold at the market.
    Will it come out the same as the canned coconut milk ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kanel, it’s hard to say without knowing exactly what you have, but if it is too watery, it won’t work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Agustina, the sweetness won’t be quite the same without it, but you can add tapioca flour to help the texture.

  67. Margaret says

    I’m new to making coconut whipped cream, and I tried to follow your directions using Trader Joe’s Organic Coconut Cream. However, after I removed the can from the fridge and separated the hardened cream from the liquid, and whipped only the hardened cream with the other ingredients called for, I found it was so hard, it wouldn’t whip at all. I couldn’t even break it up with the beater, let alone whip it. Maybe the answer is staring me in the face, but can you tell me what I did wrong? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, Trader Joe’s changed their formula and we find it no longer works. See our updated post for brand recommendations. Better luck next time!

  68. SarahF says

    There is a small group of people on this thread who KNOW real coconut milk/cream and they keep trying to assert this. There is only one brand, the Thai « Aroyo-D ». It’s 100% coconut, nothing else. This is what top chefs use. We turned to Aroyo-D ONLINE , free shipping from Amazon, after combing the local grocery stores and finding only weird US diluted crap filled with gums and additives (if it’s filled with additives, it tastes less and less like coconut. Just like ice cream, most of what’s out there is crap filled with gums and gets in the way of the real cream flavor). Just go to the source and get the real stuff. This ACTUALLY TASTES LIKE COCONUT, TOO! Buy the multipacks which come in the smaller boxes because dealing with such a high fat product is really messy. It has no additives or guar gums, but geez, all you need to do is give it one shake and poof it’s whipped up. You could whip this with a fork. I wouldn’t bother with organic, either, as most coconut trees do not get sprayed with pesticides. I don’t know what all this fuss in on this thread about testing cans and separating them, either. Wasted nervous energy. It’s a non issue if you stick with pure undiluted product to begin with. If you have never had Aroyo-D before, you are in for a treat. Try it with your morning coffee and you will be in heaven. I am always surprised Starbucks hasn’t discovered this yet, as far as I can tell.

  69. Melissa says

    This was a total FAIL for me. I used Trader Joe’s cream, chilled in fridge. It came out so hard that it literally would not make cream I whipped it for over 10 minutes and it’s just like flaky coconut

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, sorry to hear that! Trader Joe’s changed their formula and we find it no longer works. See our updated post for brand recommendations. Better luck next time!

  70. Sue says

    Dana,

    HELP! Have you found a brand that whips up nicely like the old Trader Joe’s brown can? All my attempts have failed and it used to be so easy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue, yes, we have found several! See our updated post for brand recommendations. Better luck next time!

  71. Abby says

    Hi Dana!
    I made this last year and it was awesome so I should have remembered BUT I forgot to put the coconut cream in the fridge….I don’t need this until tomorrow. Is it okay to let the pumpkin roll hang out until tomorrow and frost it then? Should I just cover it and leave it out on the counter?

  72. Carol says

    I have seen this done but Unfortunately Trader Joe’s doesn’t have their coconut cream in the brownish can which I used in tons of recipes. Now they have only organic cream of coconut and other organic coconut milk in cans. I probably shouldn’t have refrigerated it because it didn’t whip at all. But your note is very helpful. I should have read it first and then I would have bought a different brand. Thank you for your recipes.

  73. Christine Rodgers says

    Are there any coconut products that state that no animals were abused to harvest them? This is of concern to me

  74. Petra Harris says

    I made this, and I found that it tastes great in my coffee! I also put it on sliced canned pineapple for a quick not-so-unhealthy dessert. I will try it on pie, but I don’t think this batch will last long because I keep eating it by the spoonful. Thanks!

  75. Gloria says

    I want to make this as a topping for your pumpkin cheesecake. Can I put the whipped cream on the cheesecake and put it back in the freezer and defrost it for 15 mins before serving? Or will that ruin the texture of the whipped cream?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gloria, we haven’t tried that and aren’t sure whether it would work. But if you give it a try, we would love to know how it goes!

  76. Emily says

    Has anyone tried using anything other than powdered sugar? I feel like I’m adding A LOT of sugar to this with not wanting that much. But I’m not sure if it’s possible.

  77. Sarah says

    I made these today and they came out absolutely amazing! I let the bars chill for about 5 1/2 hours and chilled the coconut cream for about 24 hours. The brand I used was Natural Value pure coconut cream 20-22% milk fat. It chilled really well. Dana, thank you SO MUCH for posting all of your incredible recipes, I use them as a guide almost every single day and this one is definitely in my top 10!

  78. Andy says

    Hi Dana – I need some help please! Things went wrong after we scooped the hard white bit from the can into the chilled mixing bowl. When we mixed it with an electric hand whisk it became all crumbly and looked more like cottage cheese. We mixed some more, tried a hand whisk, added the vanilla and sugar, watched videos about how to do it. But nothing helped, we couldn’t see what we’d done wrong. Can you help? We would really appreciate any advice.

    • Erin Johnson says

      This happened to me too. I used TJS brand which I just read doesn’t usually need to be chilled, but it had been in the fridge for several days. I wonder if it got too hard?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Andy and Erin, it sounds like the brands of coconut milk you used were the problem. We have updated the post with brand recommendations. Hopefully that helps for next time!

  79. kris says

    Hi – I have tried several times to whip coconut cream. I am using the Trader Joes brand. I refrig
    over night, chill the beaters but when I am beating it stays looking like fine curb cottage cheese. Wonder what I am doing wrong?? Love your website btw. :>))

      • Kristine says

        Just saw this in an April comment. that’s my problem. I’m using TJs.
        **The brand from Trader Joes’s pictured in the write up, with the brown label, worked really well (except for the occasional dud can). However, Trader Joe’s recently changed their version of coconut cream (now with a blue label). They took out the guar gum emulsifier additive, and now it won’t blend at all, looks just like a watery cottage cheese.**

  80. Linda wentworth says

    Hi Everyone!
    I just have to say that this stream of comments is one of the most Delightful things I’ve ever read…
    Linda

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alissa, are you referring to coconut butter? We find it’s delicious and can be used as a topping for desserts where you might otherwise top with coconut whipped cream. But it doesn’t have the same light, fluffiness of coconut cream and wouldn’t work well in desserts such as mousse. Hope that helps!

  81. Deirdre Davis says

    Mae Plao and Chaokoh are excellent coconut milk choices. Great flavor and thick cream on top. Mae Plao has a little more cream on top than Chaokoh. Always my top two choices. Can sometimes find in your regular grocery store or an Asian market for sure.

  82. Rhandi says

    Hey there! So glad I found this recipe, it looks super easy! I’m going to be making this to top cupcakes and wonder if piping it would be best freshly made or refrigerated over night. Also how well will it hold up left at room temp for about 2 hours? I’m worried the fat will start to melt and it won’t hold its whipped cream shape?! Please help ❤️

  83. Kim says

    This was amazing – I used refrigerated coconut cream to whip with sugar, then iced a two layer chocolate cake. For the middle layer, I mixed some of the coconut cream with cream cheese to firm it up a bit. After putting the cake together, I chilled it for an hour, then it held firm at room temperature for a few hours (probably could’ve gone longer, but it all got eaten).

  84. Valerie says

    I was just wondering if the sugar was needed for this recipe to work? I’m interested in trying it, but don’t want to add sugar.

    Thanks :)

  85. Alina says

    Has anyone tried this with a food processor or mini chopper with whipping disk? Does it work? I do not have a handmixer unfortunately.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but we don’t think it would work. But if anyone gives it a try, we would love to hear how it goes!

  86. Abby says

    Hello! About how much cream do you get from one can of chilled coconut milk? I need a cup of the cream, and am unsure that just one can will yield that amount. Thank you!

  87. Amy Sandy says

    This is a breakthrough for us since we aren’t eating dairy or sugar. We use Stevia because it does not affect the glycemic index. I halved the amount of Stevia and “powdered” it using a clean coffee grinder. I also used the vanilla. Sitting overnight in the fridge the “whipped cream” took on more of a frozen Cool Whip consistency. We used it on strawberry pie, and the strawberries cut the coconut flavor. This will be our go-to whipped cream from now on!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Amy! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  88. Jillian says

    How are us vegans supposed to survive now that Trader Joe’s changed their coconut cream?! The new stuff pales in comparison to the old tried and true!!! Ugh :(

  89. Mindy says

    I tried this, but mine ended up with liquid underneath a chunky layer of “cream”. Did I just have too much of the liquid and over-churn it (like making butter from heavy cream)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mindy, it sounds like the brand of coconut milk might have been the issue. We updated the post with brand recommendations. Better luck next time!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia! Not sure about coconut sugar…I would blend it into a powder if I were you. Best of luck!

  90. Melissa says

    I made this with Organic Thai coconut cream. I refrigerated it for 12 hrs. It turned out a little clumpy but tasted great. I omitted the powdered sugar and used honey and vanilla paste for a little flavor.

  91. Sue says

    Dana,

    Now that Trader Joe’s has changed their Coconut Cream, more healthy ingredient list for sure, but it sure doesn’t whip up into the nice coconut whipped cream like it used to.

    Have you switched to the Thai brand or have you found a way—maybe added another ingredient??, to make the TJ brand work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa! Even refrigerated, you’ll find that it still maintains a soft consistency. Hope this helps!

  92. Richelle says

    I have been making this recipe for a couple of months. The brand from Trader Joes’s pictured in the write up, with the brown label, worked really well (except for the occasional dud can). However, Trader Joe’s recently changed their version of coconut cream (now with a blue label). They took out the guar gum emulsifier additive, and now it won’t blend at all, looks just like a watery cottage cheese. I’ve found that to even get anything that remotely resembles whipped cream, you really need the guar gum ingredient. I’ve tried several brands and I can’t find one that works as or tastes as good as the old Trader Joe’s version. Thai Kitchen is close, but it’s thicker and not quite as light and whippy, and doesn’t taste quite as good. If anyone has any brand recommendations, let me know.

  93. Ann T says

    My favorite is Native Forest… get it from Vitacost! Great products and great prices! Free shipping when you buy $49 or more.

  94. Janice says

    Made this coconut cream to top a cake this past weekend. It was so good I may do this instead of real whipped cream! My husband is lactose intolerant and this really hit the spot for him!

  95. Delaney says

    We tried this last week and loved it! We had a dud can of full fat coconut milk, but luckily had another can already in the fridge that came to save the day. We loved this on top of pancakes, added to soy yogurt (to make it fluffier) or just on strawberries. Yet another winner!

  96. Leigh Anne says

    I have tried this with at least 10 different cans of coconut milk and cream and different brands and mine WILL NOT whip. Will not cannot. I make it exactly like all the recipes say. I refrigerate. I get it without additives I’ve whipped for a short amount of time I’ve whipped it for as long as 20 min and nothing. I cannot be doing something wrong I don’t feel like. I separate the milk I chill my bowl and it always looks like cottage cheese. Someone tell me what’s up

    • Jennifer Kim says

      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. I’m thinking it has something to do with the coconut cream starting out rock hard out of the can versus thick and creamy like in the pictures, maybe my fries is too cold? Complete fail, I’m so disappointed as I thought I had something for my daughter who is allergic to dairy.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Leigh Anne and Jennifer, we updated the post to include our experience with a variety of brands. If it still doesn’t work, it could be that the mixer is not powerful enough. Better luck next time!

        • Alonna says

          I had the same problem as Jennifer Kim. I used Native Forrest’s classic version with guar gum. I have a professional Kitcenhaide, so it it not a problem with not having a powerful mixer. Could the problem be with the stablizer? Thanks!

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Perhaps! Native Forest can be hit and miss for me so try and stick with my #1, 2, or 3 recommendations!

  97. Jenny says

    Do u have a recipe for if u make ur own cocanut milk? I tried using less water in the mulk (but im also having issues getting it to puree). I ended up making a sweetened shredded cocanut coating lol.

  98. Curious omnivore says

    I was looking to test this for a while and it’s so good, Omg! ?
    I used Spiceup! coconut cream in a can (I’m from Europe) and it worked perfectly. 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. I also used vanilla powdered sugar which was great.
    Super!

  99. alex says

    I am not sure about refrigerating the coconut cream, as now it it is rock hard. There are giant lumps of solid coconut milk that my mixer is just flinging around – and the consistency of the remaining coconut cream is lumpy as well. I’ve tried slicing the coconut cream into smaller pieces, but this still looks pretty rough. And there’s definitely no ‘whipped’ consistency.

    What am I missing, internet?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex, it sounds like the brand of coconut milk you used might be the issue. We have included updated brand recommendations in the post. Better luck next time!

  100. Emily McNie says

    Help! I’m trying to make this and my coconut whipped cream has the consistency of butter. There’s nothing light and fluffy about it. Any suggestions own to save it. It feels like I’m trying to whip coconut oil. I’m using trader joes coconut cream and I only used the solid portion.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, it sounds like the brand of coconut milk you used might be the issue. We have included updated brand recommendations in the post. Better luck next time!

  101. Amanda says

    I’ve made this several times without issue, but last night I had an epic failure. I chilled my can if Native Forest coconut milk and removed the cream as usual. When I tried to whip the cream it became flaky, dry, and looked waxy. I tried adding a teaspoon of coconut water, but when I tied to whip it again it looked almost curdled and super wet. I added powdered sugar to see if I could correct for any damage that I may have done when I added the water, but nothing worked. I placed the whole mess in a fine sieve—to see if letting the water drain would help–and put it in the refrigerator for a few hours. All the water I had put in did drain out, so I tried whipping again – no luck. I got mad and we just ate it like that, but the weird thing was that it was gritty! I decided to look at thetnot of cream stuck in the sieve and when I ran water through it I saw there were all these little bits of coconut – some even looked brown like they were close to the shell. I’ve always had good luck using Native Forest to make whipped cream and yogurt, but I guess this can was a dud.

  102. Katelyn says

    This is so good, I can’t help but eat it by the spoonful! 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.

  103. Jed says

    You say “use organic to ensure vegan friendliness” and I’m wondering what you mean by that? Does non-organic make it not vegan?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Bone char is widely used by the sugar industry as a decolorizing filter, which allows sugar to achieve its white color. In organic powdered sugar, they do not use this process which means it is vegan! Hope this helps!

  104. Christine Viera says

    Dana – I just found your block and tried this. It worked like a dream. Thank you for taking the time to share it with us!

    ChristineV

  105. Marilyn says

    Love this recipe. I used 2/3rds cup of powdered sugar, and 2 Tablespoons of Tapioca flour. Was great, it tasted great, was stiff enough to hold . I give it 5 stars…pretty healthy, dairy free, gluten free…and tastes great at the same time. That does not happen often. Oh…nut products free also!! I did have more luck with the full original fat than the light for making whipped cream. I am so glad to find this recipe!!

  106. Aidan says

    Hi Dana,

    I’m hoping to make some of this to dollop on top of your peppermint brownies for Christmas this year! I was just wondering how far in advance I can prepare the whipped “cream”? Could I do it earlier in the day or even a day before?

    Also, I can’t believe I’ve never commented on one of your recipes before! I wanted to say thank you because your blog has been such an amazing resource and helped me transition into veganism with relative ease.

    Thank you so much!

    Aidan

  107. demi says

    if i want to use it for cake filling or frosting and decorating do i need to use gelatin or cornstarch or sth to stabilise it like norma whipped cream or coconut makes it thick enough?thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! You could definitely try stabilizing it with some cream of tartar. I haven’t tried that but am guessing it might work.

      • demi says

        oh thanks for the quick reply.i made it 2days ago with powdered sugar i made in coffee grinder.i let it in the fridge and i noticed it eleased only a tiny amount of water these 2 days.i quess coconut is more thick than dairy cream or sth?so maybe it doesnt need a stabiliser?i dont know.i piped the whipped coconut in muffins and it was thick and amasing.but it didnt “stick” to the muffin top.i mean when i turned it to the side it fell all together.maybe i should leave the whipped coconut to get in room temperature first or its sth else wrong?i dont want quests to hold th emuffins and move it alittle and the whole frosting comes off..hahaha.

  108. Bibi says

    Could this be used as a vegan mascarpone? Or is it not thick enough?
    I’m experimenting withdifferent takes on the traditional tiramisú, so I’ve managed to swap everything and now I’m down to “how do I swap the mascarpone?” and I’m lost :p

  109. Nancy Fritz says

    I want to replace Cool Whip. What can I use instead of the coconut cream? Perhaps, something like Sweetened condensed Milk? I don’t always want coconut flavor in my chocolate cake.

  110. Marilyne says

    I made this whipped cream yesterday to receive my non-vegan family and to show them how tasteful vegan meals can be. Everyone loved the coconut cream, it is so delicious!! Next time I’ll try with another sweetener, such as agave syrup of maple syrup, as I don’t normally use refined sugar. Thanks!

  111. Sherry says

    Hello!!!
    Thank you sooooo much for your blog! We are just getting our vegan feet “wet” and your site is absolutely perfect! Full of super simple, great tasting recipes!! Heading in to the kitchen to get this whipped “cream” going for Canadian Thanksgiving!!
    Blessings!!!
    Xoxo
    Sherry

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aurinkoinen, that would probably add too much liquid. You could try omitting or using a little stevia instead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Irina, check out previous comments for help with this! Specifically, one reader, Matthew, had asked the same question! Also, check out this recipe for tips on using coconut whipped cream in layered cakes!

  112. Lesley Hirstwood says

    I see someone suggested using Xylitol, I am not sure how this would work but would suggest caution if using in a household where dogs are present, this substance can be deadly to some dogs and we all know what thieves they can be when it comes to forbidden food!

  113. Laura says

    Hi! I was wondering if someone with whom this succeeded could tell me what the fat content was of their coconut milk. Mine was 17.8g per 100g. 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. I hope it will firm up in the fridge!

    • Clay Pendleton says

      If your trying to whip up coconut milk it won’t work. You have to find coconut cream which contains much more fat about 34.68 grams to 100 gram content in order to do so.

  114. Daniela Vitale says

    I was thinking to whip the unsweetened coconut and add sweetened coconut. DO you think it would stick to the cake?

  115. Staci says

    Any suggestions if i wanted to use these to frost cupcakes? Do I have to frost the day of or can I from the night before and put them all in the fridge? Would this make them too hard or would the frosting even hold up?

    • Pam says

      Agar powder (I use Now Foods brand) works very well as a stabilizer. To use it, just sprinkle a teaspoon on top of the coconut cream and whip.

      • allie says

        Thanks so much! I used gelatin (not concerned about the vegan, just avoiding eggs for an allergy) and it worked great. Will def try agar agar sometime too! Thx!

    • Clay Pendleton says

      I do when I want the whipped cream to be stabilized. I would much rather do that than using that foul Cool-Whip man made topping.

  116. KKW says

    Since the solid used from the coconut cream/milk is the “coconut”, is it possible to whip up the flesh of fresh coconut?

  117. Faseela says

    Hi..
    Looking for a vegan whipping cream and found this. What about its taste. Need a vanilla flavoured whipping cream. Will it taste like coconut even after adding vanilla. Pls reply ASAP.
    Thanks in advance

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Faseela, we think it will still have a coconut taste, but you should be able to taste the vanilla as well!

  118. Zoe says

    What is different about canned coconut cream in the US compared to the UK? That picture of Trader Joes looks thick, creamy and white. I refrigerated a can of Biona coconut milk and what separates out is water and rock hard dry coconut ‘cream’ that I had to chip apart with a spoon before i could whisk it. When I did whisk it it didn’t get thick and didn’t take very long to just separate into what looked like sloppy porridge, lol. I’ve put it back into the fridge to see if I can save it.

    • Vicki says

      Hey Zoe, I also tried it with Biona – twice – and it simply didn’t work. However, I have also done it with Pride Coconut Milk (available at Sainsbury’s) and it worked like a dream. Unfortunately, that one has some additives – not sure if that has anything to do with why it worked!

      Good luck :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can, but it can deflate the coconut whip and weigh it down…I’d recommend stevia before liquid sweeteners.

  119. Pete Harrison says

    Hello, I have a question about making coconut whipped cream. I’ve chilled some cans of coconut milk in the fridge and have the solid layer on top when they are opened. My question is whether this is the same as coconut oil, as it looks very similar (hard, flaky and translucent). Is this the part I should be using to make whipped cream and if so why not just use pure coconut oil? Or is the cream something different? Thanks, Pete.

    • Lisa says

      The thick layer at the top of a chilled coconut milk can is coconut, which is what you should be using to make coconut whipped cream. Coconut oil is something else; just pure oil, and cannot be used to make coconut whipped cream. :)

      • Pete Harrison says

        Thanks Lisa, I’ve found the cream, it was underneath the layer of solidified oil. I think it wasn’t cold enough to separate from the milk before.

  120. LoveCoconuts says

    Anyone tried Xylitol yet? I’m guessing it wouldn’t melt fast enough and then a person would have runny cream instead of whipped cream. Coconut cream is so healthy I could not add sugar to it, just seems so wrong. lol.

  121. Sunday Cookie Fairy says

    Mary, for an unsweetened variant you could use coconut flour – you can find it in the whole foods or other organic stores, it is pretty pricey though. Another way around it is to make your own – which is not too hard – you take shredded coconut and let it run in your blender/food processor and just sift it through and use that to firm the cream up. I am also not a big fan of sweetened whipped cream.

  122. Mary says

    Does this have to be sweetened? I’m from the UK and our whipped cream is not sweet. Wondered if just whisking the coconut cream with (perhaps?) a little coconut oil might do the trick?
    Anyway, I will try, then let you know – for anyone else out there who likes their desserts less sickly sweet. Thanks again for wonderful recipes!

    • Clay Pendleton says

      Adding coconut oil into the coconut cream would probably prevent it from whipping up light and fluffy like cream does. Adding powdered sugar helps to hold it together to become stabilized because of the corn starch but unflavored gelatin can also do that as well as in stabilized whipped cream.

  123. Betsy Homemaker says

    lol. I *always* forget that vegan does not = healthy. I’m trying to find a vegan, sugar-free recipe. Perhaps sweetened with date sugar, stevia, honey powder, etc.?

    • ChefGoesPaleo says

      I’ve recently had good results with coconut sugar. It dissolved nicely, the only drawback is that it will turn your white coconut cream brown.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve had success with stevia, but wouldn’t recommend liquid sweeteners as they can deflate the coconut whip and weigh it down. Hope that helps!

  124. Sara says

    For those overachievers who think they can make this better by doing more work, I want to share that I beat mine for much longer than advised and it was a very bad idea! It went from fluffy to runny. It’s in the fridge now, so hopefully I can save it!

    • Clay Pendleton says

      You can also add some cream cheese into it to help stabilize it so it doesn’t go flat. Also adding a packet of unflavored gelatin helps keep it together.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, It unfortunately doesn’t do too well at room temperature, but chilling it does help it firm up. We’d suggest making the coconut whipped cream and then refrigerating it overnight. Frost your cake/cupcake the next day and then keep it refrigerated until serving. It will stay at room temp for a couple hours!

  125. Megha says

    Great recipe. Thanks much. But I do not have a mixer. Can you suggest a good mixer for whipping cream?

    Thanks much,
    Megha

  126. Shanna says

    Hi, ive made this many times and its so delish! I just have a question; id like to use the coconut cream to fill cupcakes. Would the cream be ok to leave at room temperature for about 2 days in the cupcakes?

    • xhilogirl says

      no. becuz of the coconut cream, u must refrigerate ur cupcakes asap. cocinut cream/milk tends to go bad fast if not refrigerated ?

  127. Kimberly says

    Mine keeps coming out lumpy or kind of grainy. I first thought it was the powdered sugar, but it happens still when I sift it in. Any thoughts on what I may be doing wrong? I keep the coconut milk in the refrigerator all the time. Is it possible this is happening from chilling it too long, maybe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kimberly, It sounds like the brand of coconut milk may have been the issue. We updated the post with brand recommendations and tips that might help you next time!

  128. Emma says

    Hi I am trying to make coconut whipped cream using full fat Native Forest brand coconut milk. The whipped cream came out lumpy and grainy. How can I get rid of the lumps ?
    Also this has been happening to me a lot lately. Any suggestions on how to prevent it from happening.
    Appreciate feedback. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emma, unfortunately some brands of coconut milk don’t work as well as others. We updated the post with brand recommendations and tips that might help you next time!

    • nadeen says

      Hi Kathy, not sure if you have tried this or not, but you can make vegan frosting with a load of powdered sugar and then added little bits of coconut milk or even almond milk and whisk until the right consistency is achieved. The higher the fat content, the more frosty like it seems to be. Coconut cream would be a better option for a really luscious topping. I always add real vanilla beans too – its very hard to not eat it from the bowl!!!! Good luck, x

  129. Marta Silva says

    I’m so sad, I can never make this! 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. Everytime it goes right to the trash.
    The fat separates just fine when left overnight in the fridge, but then it just doesn’t whip. It’s always a grainy mess. First just grainy, then chunks and liquid. Never anything close to a whipped cream or even just cream.
    I’ve given up. Maybe coconut milk in Europe is just not the same as the one sold in the US.

    • nadeen says

      Ug – how disappointing. Six times! If your cream is separating, it means they are producing mixed batches of coconut milk ie the last of the coconut milk process which is thin milk, with a bit of the fat stuff then using an emulsifier to make it appear like creamy milk. Manufacturers do the same with Almond Milk too. In the UK, France and Australia I have on occasion come across separated milk that has kinda tiny lumps in it. So I switched to buying only from reputable Asian supermarkets and they are always great. Hope you find the right one soon. Vegan life is not the same without ripe bananas covered in coconut whip. :) Good luck. xx

  130. Baiba says

    Dear Friends,
    I know that it should be a full-fat milk, but could you let me know how much precisely the fat content should be? Because here (Eastern Europe) the coconut milk can doesn’t say that it is full fat – they just have different fat contents. Is 18g of fat per every 100g enough? I couldn’t find a bigger fat content.
    Thank you so much! :)

  131. Kristine says

    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? I just whipped up a batch and put it in the fridge, I am making a naked cake for a Saturday shower and was planning to use this for filling but I am afraid it won’t hold up? Thoughts?

  132. Anthony says

    Healthier options instead of the powdered white sugar? Organic or not sugar is sugar… could a coconut sugar be used perhaps?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anthony, coconut sugar will alter the color, but a reader has mentioned using it with success. Otherwise, feel free to omit or sub a little stevia.

  133. Marleen says

    Hi there,
    I know those full fat coconut milk cans that have the solid cream and the milk from Germany but I happen to live in Thailand and here you can’t get solid coconut cream. Even the cans that are named “coconut cream” are completely liquid and won’t turn solid in the fridge.
    What can I do to still be able to get this yummm looking coconut whip? Any ideas or suggestions?
    I also can’t get my hands on tapioca flour here.

  134. Jennifer says

    I was so excited when I first saw this, then completely let down when I saw the sugar as the second ingredient. sad. A LOT of us don’t eat refined sugar, especially paleo, keto or diabetic people. why the need for sugar in this? why not stevia or some alternative?
    maybe you can think about it for the future.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, you can certainly omit or use stevia instead. We find that the powdered sugar improves the texture.

  135. Erica says

    Sooooooo, I shook the can. It had been in the fridge overnight, and hasty me decided to see if I could hear if it separated yet. Dumb. I know. Should I take it out and let it become room temp again before re-refrigerating or just leave it in there longer to make sure it separates? Sorry :/ I’m crazy. Lol just can’t wait to try it out!!!!!

  136. Margaret says

    I am wasting an awful lot of coconut milk full cream in cans trying to make this recipe. Can in fridge for weeks. Freezer for bowl and whisk.

    Tried with hand whisk. Lumpy. Transferred to chilled bowl and stand mixer. Lumpy. Gave up and put in magimix. Lumpy and looked curdled.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, sorry to hear you’re having trouble getting it to work! We have updated the post with brand recommendations and tips. Better luck next time!

  137. Debbie says

    I tried making this using coconut cream, but there are chunks. I used a can of chilled coconut cream (just the solid part) & a generous amount of powdered sugar. I whipped in KitchenAid using paddle. Should I use whisk instead?

  138. meg says

    This was really good. I actually added a bit of peanut butter and my kids loved it! Definitely will use this recipe over and over.

  139. Marie says

    Great instructions! Do you think this would hold up like cool whip in a Watergate Salad? Our in a refrigerator pie?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie, it begins melting when left at room temperature, but if stored in the fridge, it might work! Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, it sounds like the brand of coconut milk you used might be the issue. We have included updated brand recommendations in the post. Better luck next time!

  140. Bojana says

    I just made this but it doesn’t taste good. Maybe it’s the coconut cream, it smelled weird when I opened it (Aroy-d).
    Might try again somwtime

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bojana, hmm, that’s strange! Definitely sounds like it could be an issue with the coconut cream as it shouldn’t smell bad.

  141. Kristy says

    Very easy and delicious! I used this recipe to make a dairy free key lime pie. It is in the freezer now and we will see what it tastes like! The fillings was pretty good and the coconut didn’t overpower the lime. Even if it did, what is more tropical than coconuts and lime! Thank you again for you wonderful recipes

  142. nicole says

    so this cream won’t hot up on a cake unless its refrigerated .. so on cupcakes for a kids party it sound like the cream will melt.. which is true of dairy whip cream too ..can it be used in whip cream canisters?

  143. Pamela says

    Thanks for a beautiful recipe! I don’t have a mixer – any luck whipping this by hand with a fork? Or would the food processor be the next best bet?

    • Missy says

      I just tried it with a food processor and then a fork because I dont have a mixer. Didn’t work. And it separated so so so fast and depressingly I had to throw it out. Such a bummer too because it tasted amazing.

  144. Dani States says

    Great recipe!
    Does it *require* powdered sugar? Or can it be made without sugar for creamy, non-sweetened topping?

    Thanks!
    Dani

  145. Priscilla says

    I have Nutriva Coconut Oil and its in a hardened state because of the cold weather. Can I use it to make whipped cream? Or this cheesecake? I’m new to this so i don’t know the difference between the hardened part of Coconut milk and the one I have. Thanks for any information.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Coconut oil won’t work in this recipe. It will melt once it begins to heat from the whipping. We recommend using coconut cream.

  146. Matthew says

    Hey There,
    I was hoping to make this coconut whip cream for a friends birthday. I was hoping to use it as a filling to a vegan cake recipe that I have.

    How do you think this “whipped cream” would fair sandwich between layers of cake? Ideally, I would chill the whipped cream after making. Then I would apply it between the cake layers and then chill until service. Do you think this would work or would the “whipped cream” start to weep after a couple hours?

  147. Natalie says

    I add 1 1/2-2 tsp of Lucuma powder with the 1/4 cup of powdered sugar. The whipped cream tastes like absolute heaven. I wish there were more vegan dessert recipes available highlighting Lucuma. Dana you should try it!!!

  148. Renee says

    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. So, I came back to your web site to see if I did anything wrong. Thanks for everyone’s comments.

  149. Jeannie says

    I just made this for a party . It was perfect! So delicious and incredibly easy .
    I used coconut Cream from the store SPROUTS. It worked wonderfully
    Thank you so much for the recipe!

  150. teakay Ajayi says

    I think we can make our own coconut cream…. Just made something like that tonight and waiting for the outcome. Just grate your coconut using the tiniest holes on your hand held great and squeeze to get the lightly thick cream.

  151. Becky says

    Keeps in the fridge very well and tastes even better the next day or so.
    Just had some on some Costco fruitcake last night which just took it too the next level!
    Again without further a due an “EXCELLENT RECIPE.”

    Minimalist baker you are amazing and thank you for this recipe. ?
    I’m dreaming of all the vegan desserts that will go with this. Maybe some vegan pie, cake, avocado chocolate pudding. Oh yeah the sky is the limit with this one!

    A winner for sure, hands down!

  152. Becky says

    Just leave your cans of coconut milk in the fridge “UPSIDE-DOWN'” until ready to use. Cream settles to the bottom, while liquid sits on the top.
    Best cool whip substitute ever.
    EXCELLENT!

  153. Becky says

    Just leave your cans of coconut milk in the refrigerator until ready to use. Works every time.
    By the way excellent cool whip!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It might be, but just be careful to open the can cream-side up (the way you had it in the fridge). Hopefully it’s still mostly separate so you can drain off the clear liquid. Good luck!

  154. Nadine says

    Thank you so much for this recipe.
    I wanted to use this to frost a watermelon “cake” on Christmas so I did a trial run the other day. I used a can of coconut cream from Aldi and it was separated enough to scoop the cream (gently) from the top after only 8 hours in the fridge. Didn’t whip quite at stiff as I’d envisioned at first, probably caught too much liquid from the can, but a night in the fridge really firmed it up. 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. I’m in Australia, so very much looking forward to sharing a cool refreshing take on the Christmas “fruit cake”.

  155. Dee says

    Love this! I’m based in the UK and so use (Pride) Coconut Milk – seems to work a treat when left in the fridge for a day or two. I would also like to add there are some awesome vegan friendly quick/easy recipes and ideas to choose from, I don’t generally return to food blogs, but this one is proving irresistible!

  156. M Vegan says

    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. Will this whipped cream work for that?
    Thank you.

  157. Trish says

    I made this to top my pumpkin cheesecake, and it turned out quite nice! I used A Taste of Thai coconut milk and it separated nicely. I added about 3/4 cup powdered sugar, and probably a tablespoon of vanilla. 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. It was delicious, and after letting it set overnight the coconut flavor was less prevalent. My goal was more of a vanilla flavor overall. (Added the pumpkin spice to better suit my cheesecake and lessen the coconut taste) Even so, it was still super yummy and easy! This was my first time successfully making a coconut whipped cream and I look forward to trying different brands and tweaking the flavors for various purposes. This recipe is definitely a great foundation for making your own coconut whipped cream and seems very fool proof for creating different flavors/variations for whatever suits your needs!

  158. Connor and Cecelia says

    In our house we have two rules: (1) be nice to each other and (2) always trust the Minimalist Baker. This recipe, followed to the t, is perfect! Thank you!

  159. Dee says

    So simple and easy, my coconut whip cream came out perfect. I had a sprouts brand of coconut cream and left two cans in the fridge for a day and a half to insure speration. Won’t tell my family it’s vegan till after they enjoy some. Thanks Dana! The recipes I’ve tried from you(apple pie, pumpkin pie and many more)have all worked out wonderfully for my beginner baker self.

  160. Natalie says

    HI Dana,
    I just made a batch and it is delicious! I am planning on serving it tomorrow. Do you have any suggestions on what to do before i serve it? Like should it stay in the fridge until the last minute and should i whip it up again before serving… You mentioned it harden the longer it sits in the fridge. Thank you!
    Natalie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie, We’d suggest making the coconut whipped cream and then refrigerating it overnight. Frost your cake/cupcake the next day and then keep it refrigerated until serving. It will stay at room temp for a couple hours!

  161. Rose says

    Hello

    I enjoy making coconut whipped cream very much. I try to keep at least 4 cans i the fridge at all times; ready and waiting for whatever I decide to whip up.

    The last couple of times I have had a problem with little chunks left no matter how long I whip it. Is there something I can do?

    Blessings, Rose

  162. brent says

    I have a couple tips for the coconut cream:

    1) I use a marker and write the date purchased on the lid. Store them in the fridge lid side up. Use the oldest first because it will be the most settled. i like to have them at least for a week in the fridge before use.

    2) remove from the fridge and open from the bottom and pour out the liquid.

    Walmart in Canada has the Savoy brand which is very good. $2.45 a can.

    My favourite snack is to take a ripe banana and slice into 1/2″ rings. Put a blob of peanut butter and then a blob of coconut cream on top of each slice. I do it one at a time as I pop them in my mouth. I don’t use a plate, I keep the peel on one side of the banana as a plate and use a butter knife slice the banana and to scrape the peanut butter and coconut cream from the cans.

    A can of coconut cream lasts me a couple of days. 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. Put the bag over the can and then push your fingers down into the can and then put on the rubber band.

    The combo of coconut cream, peanut butter and banana is something to behold. The flavour and textures don’t all hit your tongue at the same time and so there is a “ooh ahh” moment going on.

    I used to remove the coconut cream from the can and place in a glass jar to keep in the fridge but I found it didn’t stay as fresh as keeping it in the can with minimal air in the can. Less mess keeping it the can too.

    Enjoy and leave a can or two of coconut cream on the shelf at Walmart for me. So disappointed when the shelf is bare.

    Be Blessed,
    Brent

  163. Yasmine Habash says

    Thank you so much for this recipe. It is so delicious! I used Arroy-D and I think I scooped up a little bit of liquid so it wasn’t as fluffy. I added a touch of cornstarch to compensate. Hopefully I will get it right the next time…because there will be a next time ;p

  164. Elizabeth says

    Can I make this, freeze it, and bring it somewhere to be used within an hour after getting it out of the freezer? Or will it keep firm enough to use after an hour out of the refrigerator? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It unfortunately doesn’t do too well at room temperature, but it should last a couple hours as long as it isn’t too hot.

  165. Brandie Bronston says

    I want to use this to make a frosting for a vegan smash cake, baby’s first birthday cake. But the mom doesn’t want added sugars. What could I use instead of powdered sugar? Agave? TJ’s Maple/Agave blend? HELP!!!!

  166. Khadija says

    Hi! Rhanks for the recipe! This worked great for me but i did do a few extra steps. I put the whisks and bowl in the freezer for 15 minutes before using them. 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 (!) i lowered the fridge temp snd left the cake in there covered,, it lasted fine because it stayed cold. Mine did curdle but I ignored it and it turned out just fine on the cake. I usually dont like the taste of coconut but this was just so good!

  167. Alison says

    I made this recipe last night using Trader Joe’s coconut creme and it turned out beautifully and delicious! I omitted the sugar but did add a little bit of vanilla. Not sure what taste some people have complained about – it tasted like coconut Cool Whip to me! The texture reminded me just like Cool Whip which I used to love as a child! I even put a dollop in my coffee this morning!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Trader Joe’s coconut cream works best with this, agreed! My local store was out of stock for 2 months, but you better believe I squealed audibly and grabbed 6 cans when I saw it back on the shelves this week!

  168. Laurie says

    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 ?

  169. Susy says

    This looks quick and easy but I don’t like the taste of coconut, is there another way to make whipped cream/frosting/ice cream? Thanks a bunches!

  170. Maria José Guanella says

    Hi Dana, this is amazing! Thanks!
    I have a question about tapioca starch…can it be eaten raw? I mean, you suggested to put some if the coconut cream is too soft, but my question comes because tapioca starch is suppose to be high in resistant starch which is highly beneficial to feed good bacteria. 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?
    Thanks again

    • Cindy Jones says

      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. Hope this helps!

  171. Royce Hinman says

    I make a frozen Peanut butter pie, and as an experiment turned that recipe into Coconut Cream Pie. Instead of using 16oz of Cool whip or generic whipped topping I make up 2 cans of Coconut Cream. Using 11/2 as the base then add the cream cheese, vanilla, etc. Use the remaining Fluff to top the pie with toasted Coconut once the pis has set up. It has powdered sugar, and Sweetened Condensed Milk what I call Candy Milk with Vanilla, Coconut, and a dash of Cinnamon flavors.

    Toss into an XL graham cracker Pie crust and top with the leftover Coconut Fluff I mixed up before. Sprinkle in toasted Coconut and anything else that you want to add to it, does great frozen or kept in fridge for 7-10 days if left that long. It didn’t last more than a day when I made it the first time and get requests for it all the time now.

    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.

    A small amount of soap, or oil from something left behind can cause the Coconut cream to fail. To stop the foam from being able to take in support Air pockets/bubbles forming. 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. Even letting it rest overnight so that everything is the same temperature and ready to be incorporated into Fluff.

    After all most Whipped Topping is Coconut Oil, Water, Chemicals, Air, Whipped into a cream like substance then shelf stabilized until used. This is a good way to remove the “Cool Whip” or Generic Whip Topping from recipes and replace it with one of your own if you don’t want to do the Heavy Cream rout. 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.

    I have been trying to coming up with a mix to put into my N0x Whipped Cream Charger/Whippets using spray dried Coconut Milk and Coconut Cream to get it thick enough to come out and Whipped Cream. I have come close with a Coconut Cream that I made myself but its an ordeal to separate the Coconut oil/cream from the shredded Coconut. I slowly heat it in the slow cooker over night then process, filter through net milk bag, save in container until ready to mix into Charger. Most Coconut milk/Cream is not being separated by using the Acid method instead of simply cold pressing that might have something to do the consistency and why it does not always thicken like it should.

  172. Caroline says

    Thank you for mentioning the dud part. I thought I made the recipe wrong . Now, I realized that I had a dud can. Phew. Back to the coconut drawing board.

  173. caroline kuras says

    I’ve made this recipe before, and it’s so great! Our goal today was to make the whoopie pies, but our Shop Rite did not have any full fat coconut milk… so we had to figure out a different way to make this whipped cream. 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!! We chilled it before dolloping on our whoopie cakes (which are amazing, thank you Dana!)

    • Michael says

      Hi. I can’t wait to try these recipes. Let me ask, what is the difference between coconut oil and coconut butter? Could I substitute coconut butter or coconut oil for the canned coconut cream in the recipe above?
      Thanks

  174. Cristina says

    Yum! I love this option for those of us who do not tolerate dairy products. I always say that it is about having choices and this shows that you do not always have to do without. With Fall upon us and all the scrumptious baking that ensues it’s great to have this recipe in my repertoire. I feel some fluffy white coconut is in my near culinary future!

  175. Jared Chung says

    Is there any way to make this stay frosting-like at room temperature? I want to coat a cake with it, but I don’t want it to be too runny/liquidy. Would adding agar powder help it to set?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It unfortunately doesn’t do too well at room temperature, but chilling it does help it firm up. I’d suggest making the coconut whipped cream and then refrigerating it overnight. Frost your cake/cupcake the next day and then keep it refrigerated until serving. It will stay at room temp for a couple hours! I’ve never used agar, but that could help.

  176. Renee says

    This recipe was awesome, I tried several others with cashews and they didn’t taste good. Thanks
    Next your queso recipe. Thanks

  177. ElleDee says

    Thanks for sharing this recipe and for recommending brands.
    I have a Trader Joe’s near me so now I’m looking forward to trying this :c)

  178. Emily says

    I was just making this for my baby boy’s birthday and thank goodness I saw your post! The tapioca flour absolutely saved the frosting for me because I had two dud cans!

    • Martyna says

      Hello. Did it hold at room temperature for longer time? I’d love to make that frosting/whipped cream for my cupcake/cake but also wanna avoid runny frosting. Did tapioca starch help?
      Thank you?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Martyna, It unfortunately doesn’t do too well at room temperature, but chilling it does help it firm up. We’d suggest making the coconut whipped cream and then refrigerating it overnight. Frost your cake/cupcake the next day and then keep it refrigerated until serving. It will stay at room temp for a couple hours!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will only hold up for 1-2 hours at room temperature. So be sure to leave them unfrosted until serving!

  179. Annette says

    My birthday is coming up in September. I am SO making this chocolate cake with the coconut cream frosting! Thanks, Dana!

  180. Sunny says

    Lots of these comments are referring to coconut milk. I think you need to make sure you’re using coconut cream. Coconut milk is good for curries. Coconut cream is different – has a much higher fat content- not nearly as runny and less separation. But don’t confuse ‘coconut cream’ with ‘cream of coconut’ which is a sweetened processed product like Coco Lopez which is often used to make piña coladas.

  181. Jan says

    I really liked Trader Joes coconut cream. Whipped up well. I added cocoa powder and it was delicious. I saw now that they are adding xanthan gum which is considered to be iffy in terms of being a desirable additive. I will try some of the others.

  182. Isabel says

    I was going to use this recipe for my daughter’s birthday cake. How well does it hold up to heat? Her party is going to be outdoors and I don’t want coconut-cream soaked cake! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will hold up for a bit, but only frost it just before serving! OR, serve it on the side!

      • Monica says

        you said that using tapioca flour could help, but we don’t have to cook the tapioca flour to eat?

  183. Sandy says

    I only use Native Forest brand Classic organic coconut milk. No additives. Tastes great! Separates the cream from the liquid easily in the fridge. About half the can is cream. Perfect!

  184. Meli says

    Hi! I forgot to put the coconut cream in the fridge for 24 hours… Can I put it in the freezer for a little while and prepare it?

    • Karen Teelign says

      I have the same problem – anyone have an answer? How long does it take to separate in the freezer vs. the fridge?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I don’t know if putting it in the freezer works. I’ve never tried it and heard it doesn’t work.

      • Austin says

        DON’T DO IT! DON’T FREEZE IT! I made that mistake once, and ugh! What happened was that the water & cream of the coconut didn’t separate and just froze as one whole block, and the cream, when thawed, is very chunky and not smooth at all. Granted, I froze it at night (11 PM) and woke up at 5AM.

  185. Karen says

    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!!! What did I do wrong so I don’t do it again?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So weird! I’m not sure! Perhaps it was your coconut milk – it can be kind of finicky sometimes1

    • lynjoy says

      Problem with whipping cream or coconut cream it turns to butter or solid like butter when over whipped. It only takes a few seconds beyond mixing. It will turn solid on you and separate. If you use real cream can add 1/ 4 teaspoon Cream of Tarter, one of the oldest thickener around Helps hold structure together. But it will give off a metallic taste close to bitterness if you use to much over a teaspoon.

  186. Samantha says

    Great explanation! I was wondering, is there a way to use “Light Coconut Milk” and then add some kind of flour to make it thicker? I am trying to go as clean and raw as much as possible but would love to add this whipped cream to pies and any desserts. What would you recommend? Thanks so much! :D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Samantha, it might be tricky to get it to thicken, but you could try tapioca starch of powdered sugar to thicken. Let us know if you do some experimenting!

  187. Tracey says

    I had the same problem as Noelle. I’m using Thai kitchen coconut cream and the date on the cans is good through the end of 2016. when I used the electric mixing whisk it got thin with little lumps throughout. I thought it might be the confectioners sugar but I only used 1 1/2 tbs.
    What are your thoughts? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That is so odd! I don’t think it’s the confectioner’s sugar – must be the coconut milk as it can be hit and miss…Sorry, I’m really not sure!

  188. Heidi says

    I have the Thai Kitchen coconut milk but have noticed that it has guar gum in it. Is that going to be a problem making this recipe? I would just hate to open up the can to make this recipe and not have it come out right., and I would hate to waste it if it is not going to work.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No it should be fine! I actually prefer Thai Kitchen :D Just make sure it’s full fat!

  189. CC says

    Woohoo! Thanks so much for figuring this out and posting the recipe! I’ve been trying to figure out a great non-fat Greek yogurt alternative to regular whip and so far they’ve all been epic fails! Given the “good fat” in coconut milk, I think this is an awesome substitute!

  190. Brenda says

    Fantastic. I used the Aldi brand coconut milk they’ve been selling recently and it turned out perfectly.

  191. Roxanna says

    Could I use maple syrup to sweeten the cream a bit? 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. Thanks!

      • Karen says

        Maple syrup is delightful. Just may not make a very stiff whipped cream, but mine had lovely soft peaks and was delicious!

    • love says

      Yes, I do this and just put a spoonful of honey or maple syrup in the chilled coconut milk (fatty part) to use as icing on cake or pie. It is sweet enough but you can add more if you need something super sweet like regular icing is. This method is not as stiff as I’m guessing it will be with powdered sugar; so it doesn’t stay in place as perfectly, but it works and is delicious. Now I want to buy the Trader Joe’s coconut cream.

  192. Noelle says

    I was trying to make this tonight. And for some reason when I whipped the coconut cream. It didn’t go smooth it stayed chunky and more liquid came out of it. Any idea what would cause this to happen?

  193. Kripa says

    thank you for the recipe. 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. There will be some exceptions but still home made is different.

  194. ElaineW says

    easiest method…just put the whole can in the freezer. Use the entire can, no sugar, just a few drops of liquid stevia (can also use powdered stevia), and if you want, a few drops of flavoring (vanilla, coconut, rum).
    Super simple…don’t have to separate anything and don’t have to worry about leftovers going to waste (for the forgetful)
    Been doing it for years (all brands, it doesn’t matter) and never had a fail!

  195. Nina says

    Yes I agree with you Trader Joe’s is the BEST Would not use anything else………… and thanks for this recipe ………

  196. Grant says

    This is my first time making vegan whipped cream and I was wondering about the icing sugar. I know it says this recipe is vegan but I know regular white sugar isn’t vegan and icing sugar just comes from regular white sugar. Is there something else I should use? Or am I wrong? Thanks for your help.

      • Carol says

        (Beet) Sugar may be processed through charred animal bone, thus it would not be vegan. Try looking for sugar that is marked Kosher as that would be vegan. You could use cane sugar, which is not usually processed in the same way.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you’re worried about the integrity of your sugar, look for organic cane sugar and grind it into a powder using a spice or coffee grinder.

  197. Ali says

    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. I buy mine from the Asian store on a regular basis and never have to worry that some cans will be good and some will not. I use the brand Aroy-D and love it. I also recently discovered a brand called Savoy that uses pure coconut in the coconut cream, although I have not opened that can yet so I cannot say how the taste it.

    • Ellen says

      Aroy-D is by far the best Coconut Milk and Coconut Cream, 100% Coconut with no additives. MMMMMMM! Can’t wait to try the recipe.

      • Doreen says

        I concur. Unfortunately it is probably only available in Asian Markets. I’ve never seen it in a regular grocery store. Usually much cheaper there also as they cater to their own community and not the general public.

        • Sage Woodward says

          Yeah, Aroy D is ridiculously cheap. $3.89/33 oz. at the local Asian market for me. THIS Has changed my life :) also I always have been buying coconut cream and just diluting it if I want something thinner. Saves money and if I want cream, I have it. :)