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
4.67 from 141 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. Avoid overwhipping because it can cause separation. 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

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  1. 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!

  2. 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

  3. 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 ?

  4. 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!

  5. 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

  6. 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

  7. 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! :)

  8. 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?

  9. 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.

  10. 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.

  11. 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.

  12. 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!!!!!

  13. 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!

  14. 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?

  15. 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.

  16. 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!

  17. 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.

  18. 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

  19. 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?

  20. 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.

  21. Dani States says

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

    Thanks!
    Dani

  22. 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.

  23. 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?

  24. 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!!!

  25. 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.

  26. 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!

  27. 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.

  28. 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!

  29. 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!

  30. 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!

  31. 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”.

  32. 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!

  33. 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.

  34. 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!

  35. 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!

  36. 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.

  37. 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!

  38. 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

  39. 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

  40. 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

  41. 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.

  42. 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!!!!

  43. 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!

  44. 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!

  45. 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 ?

  46. 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!

  47. 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!

  48. 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.

  49. 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.

  50. 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

  51. 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!

  52. 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.

  53. Renee says

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

  54. 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)

  55. 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!

  56. Annette says

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

  57. 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.

  58. 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.

  59. 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?

  60. 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!

  61. 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.

  62. 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.

  63. 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!

  64. 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!

  65. 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!

  66. 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!

  67. Brenda says

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

  68. 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.

  69. 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?

  70. 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.

  71. 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!

  72. Nina says

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

  73. 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.

  74. 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. :)

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You can sub maple syrup! Not sure about coconut sugar…I would blend it into a powder if I were you. Best of luck!

          • Karen says

            Maple syrup is delightful. I use about 2-3 teaspoons.
            Also, I find that the whipped coconut cream can have a bit of an off taste, but that can be handled by adding vanilla. Don’t be shy! I use 1-2 teaspoons, not 1/4-1/2 t.
            Finally, I’ve had no problem using coconut cream with guar gum — it worked just fine. But, like another poster, I used a can that had been sitting in the fridge for a long time, not just overnight to chill. Maybe that gave it tons of time to separate.
            Bon apetit!

    • love says

      I do this with just a touch of honey or maple syrup or stevia. If you don’t want to add liquid, you could try powdered stevia. Just a pinch! I imagine the powdered sugar thickens it up a lot more than using a little honey, maple syrup or stevia though. Ours is not as thick, but it is delicious and not too sweet; so it pairs well over a sweeter dessert.

  75. Pat says

    I learned that the Vitamix might not be the best way to whip this. If you do use it, watch carefully. Turn your back and the heat from the Vitamix will ruin the cream you should have taken off before you turned your back! If it’s not too overdone, you can make it into a mousse by adding frozen fruit (to the vitiamix).

  76. Angie says

    This was delicious! My first try failed, it didn’t separate and it was more of a milk consistency. My second try was a success!, I used the Thai coconut milk and did the shaking trick, if it slushed too much I put it back, if the slush was more solid then it made it in the shopping cart after I got home I put the can in the fridge for a day, don’t shake it, you want it to separate, once you open the can it looks like coconut cooking solid oil, that’s is exactly what you want, leave the milky substance in the can.

  77. Marine says

    Hey Dana!
    Made this coconut chantilly yesterday and it worked so well and it was delicious. Almost too easy to do, I’ll have to restrict myself from buying coconut cream… :).
    I used the brand Trident if that can help someone.

      • Chris says

        You want the cream from the can of full-fat coconut milk. The cream will rise to the top if enough time has passed (in your pantry or on store shelves) or if you put it in the fridge overnight.

  78. Bea says

    **FOR THOSE HAVING TROUBLE WITH COCONUT MILK NOT SEPARATING**

    Picked up this helpful hint from the blog Oh She Glows: “Grab a can of full-fat can coconut milk (without guar gum listed as an ingredient) – Update: Native Forest now puts guar gum in the ingredients and this causes the cream and water to emulsify which is not what we want. The can must also be full-fat because you will be whipping the solid cream. Do not use light coconut milk because it won’t turn out. In summary – look for a full-fat can of coconut milk that does not have guar gum listed on the ingredient list. Cool?”

    • melissa says

      I have found a no guar gum, non bpa, organic non-gmo brand of coconut milk that is delicious named Natural Value. Family owned and genuinely good peeps. The fat is there, they offer a light fat too, and it not only tastes as close to my homemade version I have found (I make a lot of homemade vegan yummies, including milks), but my body feels good after ingesting it too…
      Hope this helps…
      May you be blessed…

    • Rose says

      Very Cool!! Thanks for adding that. I am going to try this recipe for the topping on her Vegan, Gluten-free Chocolate Cheesecake for my Mom’s 80th birthday party on Sunday. Wish me luck!

    • Craig says

      To add to what Bea mentioned, you definitely want coconut milk without guar gum which like she said Native Forest now contains. I’ve recently purchased cans of coconut milk (not light, and with out gum) and put them in the fridge to chill. I’ve always had a hard time getting all the cream out after doing this the few times I have made coconut whipped cream using an iSi whipper. What I did recently was take the cold cans out of the fridge and pour them into my Chemex with a Chemex filter in place. What you get is a very clear coconut water substance and cream left over at the top in the filter. If you spend a little time stirring it up, you can end up with a very dry coconut cream. I plan on making whip cream with this over Christmas weekend and believe this will work great. You can drink the coconut water that’s left over too. Now if you don’t have a Chemex, you could try a regular coffee filter over a jar or something similar. It takes a little bit of time so be patient :). Also the regular coffee filter may not be as structurally strong, so be careful mixing the mixture with your spoon. Good Luck!

      • Randy says

        Thanks, Craig, for mentioning the iSi whipper. My coffee shop offers lattes topped with whipped cream, but for the lactose intolerant, we use soy milk instead of real milk. Unfortunately, we have not been able to find a good commercial brand of non-milk-based whip for these folks. I’m guessing that using a “gold” coffee filter to separate the cononut water from the fat & solids (similar to draining off the whey to make yogurt cheese from yogurt), I’d let it drain until the top part is about the same consistency as heavy whipping cream, then mix in the sugar and vanilla, and into the iSi it goes. I’ll give it a try.

    • Jennifer says

      Do you mean with a young or green coconut or from the brown nut you buy in da store?bi live in Hawaii and. Gather the dry coconuts that have that dry outer husk. I cut it open with a machete , get out the meat and make my milk. For those in da mainland, just buy those brown coconuts, open with hammer and proceed to make. I ‘m just about to go make it with my coconut milk I made yesterday

  79. Anna says

    I used to buy coconut milk at chinese stores. They vary by taste and consistency even within the same brand. I recently bought one can at Trader Joe’s but haven’t had a chance to try it. I am holding it in my hand and shaking it like crazy. There is no splashing sound, seems like it is very thick. I doubt I would be disappointed with the taste, but am pretty sure I’ll get the right consistency. I will definitely try your recipe. Thanks for sharing it, Dana!

  80. Elaine says

    I’ve found the same thing as Dana! Even when I put the cans in the fridge, the fat is not separating and rising to the top. I wonder if using the tapioca will make it work anyway? I thought it was just really fresh stuff than hadn’t had time to separate like the cans I had in my pantry for months. Maybe since this recipe has been posted, the stuff is flying off the shelves so fast that its almost FRESH when we’re buying it because they can hardly keep up with the demand! Not sure but its frustrating….. What do we do? I might try the tapioca tomorrow and see if it works. It must!

    • Chkns says

      Since I discovered using coconut milk as a dairy alternative, I always keep at least two cans in my cabinent. When I want to make some ice cream or whipped cream, I buy two cans at the store and use the two older cans which usually have separated by then. If you don’t have space in your kitchen or extra funds to stock cans, I also agree with Dana’s shake-the-can test at the store. Usually the ones in the back that look dusty have separated.

    • Susan says

      When the coconut milk gets old, it separates and forms the solid. If you are looking for the separated old coconut milk, shake the can. The old can will not make a slosh noise. You are more likely to find the old cans in the grocery stores, not ethnic markets where people buy them more regularly. Also, choose the more expensive brand, it is likely to be sitting there longer and be separated. I’m always on the lookout for the fresher cans,but it’s good to know the old cans have a purpose too!

  81. Emily says

    Hi Dana,

    I’ve been having a lot of trouble with coconut milk lately. Not separating, or separating but not getting that hard thick layer like I used to. I’ve done a lot of research trying to figure out what’s going on and found a suggestion to get coconut milk without any additives. I tried that this week, and the coconut milk was almost chunky curdled like after cooling for 24 hours. Are the days of decadent Peaky whipped coconut cream over? I’ve tried the coconut cream at Trader Joe’s but find it has a very off taste to me. Any advice?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s so strange! The coconut cream at Trader’s does have a distinct taste but I happen to like it. The best brands for full fat coconut milk that I know of are Thai Kitchen and the 365 brand at Whole Foods. Also, have you tried the shake trick? If you pick it up at the store and it sloshes around, put it back and get another one that sounds solid! Hope that helps!!

      • Karen says

        One brand I’ve definitely had trouble with, as far as taste goes, is Goya which is made in Mexico. I’ve had the most luck with the coconut milks made in Thailand, like Thai Kitchen and Native Forest. These are both great for both coconut whipped cream and coconut popsicles. SO delicious!

          • Coconutgirl says

            Coconuts are not only from Peru.

            I had coconuts growing outside my home in Thailand & the most coconuts produced in the world are from Indonesia.

          • Coco Von LeRoux says

            Coconuts come from all tropical regions. I live in Costa Rica and they are abundant to say the leaset..yummy

          • Ingrid says

            Yes of course you have coconut in all this countries. But is because the Incas from the Incas Empiere from Perú. Traveled on ancient Incas ships and visit differents part of the world and took this fruit from the Amazon and share it whith others cultures. The origin of coconut and pineapples are from Peruvian Amazon. It is a very interesant fact.

          • Savvy says

            Actually coconuts travel on their own mostly. Specifically designed to travel accross open salt water. They dont sprout until they reach land again. They are quite amazing seeds, they can survive thoudands of miles on open ocean traveling to other countries. Tracked with gps the coconuts get washed out to sea and float on the current and when they make landfall, detect temperature and fresh water access, and sunshine, they sprout! Its quite amazing.

          • Melina says

            I thought they were carried by African swallows (I’m a little late to this game)

          • Clary J says

            Coconuts did not originate in Peru. They actually originated on the Indian subcontinent based on genetic assays and ecological evidence. They spread to the the Americas and Peru where the Europeans picked them up. They are however most native to India, Thailand, Indonesia, Singapore and Pacific Islands. Followed by Australia, New Zealand, Hawaii and South America. From there, they have believed to have spread to the rest of the world.
            -Plant Botanist for 12years :)

            Sources:
            Werth, E. (1933). Distribution, Origin and Cultivation of the Coconut Palm. Ber. Deutschen Bot. Ges., vol 51, pp. 301–304. (article translated into English by Dr. R. Child, Director, Coconut Research Scheme, Lunuwila, Sri Lanka)

            Perera, Lalith, Suriya A.C.N. Perera, Champa K. Bandaranayake and Hugh C. Harries. (2009). “Chapter 12 – Coconut”. In Johann Vollmann and Istvan Rajcan (Eds.). Oil Crops. Springer

            Abbott, edited by Craig R. Elevitch ; forewords by Isabella Aiona; Leakey, Roger R.B. (2006). Traditional trees of Pacific Islands : their culture, environment, and use (1st ed.). Hōlualoa, Hawaii: Permanent Agriculture Resources. ISBN 0970254458

          • Robyn says

            OMG Melina thank you for that! I was waiting for it and giggling to myself reading through all of these replies.

          • Celinka Serre says

            Yes. The authentic recipe for Pina Colada contains no dairy at all. In fact, the dairy milk repices are adaptations. All exotic countries will have an almost half and half content of coconut milk full fat and pineapple. I put a bit of pineapple juice with chunks of fresh pineapple in mine, some liquid cane sugar and rum. Typically both regular rum and coconut rum (Malibu or other). I like mine mild so I use just the Malibu and for the kids we make it virgin. Sometimes I prefer more coconutty and other times more pineapple-ey. You can experiment to see how you prefer it. You can blend it in a blender with crushed ice. It’s yummy any time of the year, even during a snow storm :p

      • Nancy says

        “Native Forest” is a good brand . It is organic and is coconut cream . No separation use the whole can. Comes in 5.4oz can . Perfect to use for whipped cream or icecream.

        • NIKKIE says

          Hi Nancy,
          I’m considering getting my first ice cream maker hopefully in the near future. What is your favourite ice cream recipe with coconut cream? THANKS!
          Nikkie Loupe

      • Nanise says

        I’ve always used the Suzi Wan brand and it’s the closest I could get to the real taste of coconut back home in Fiji. I live in France and my family loves the Suzi Wan brand. Both the cream and the milk don’t separate from the liquid. It’s the best ever that I have used.

      • Victoria says

        Trader Joe is owned by Aldis and they have a good selection of vegan foods and more cost effective not paying for name.

    • Charmaine Fyffe says

      A lot of coconut milk sold in shops are just coconut essence in emulsified water, so they will never thicken up. Its best to make your own milk, you get more from 1 coconut too!!

        • Postal canary says

          Hahahaha. That is toooo freaking funny.
          Also I had no idea what the comment was Re coconuts and African swallows lol.
          So I looked it up. MONTY PYTHON !!!! Of course.
          Too silly.

          • dianne says

            Okay, six months (give or take) later… but i HAVE to thank you. Was in a really crappy mood this evening, and your reference and my subsequent search on youtube has totally brightened my outlook on life. :D

    • Carolyn says

      I use Thai Kitchen Organic Coconut milk and put the whole can (unopened of course) in coldest spot in my frig. I forgot about it for 24 hours and when I took it out and opened the can it was really white and firm. Plopped the “heavy cream” into a 4-cup measuring cup added less than 1 TBS cane sugar and 1/4 tsp vanilla and began to whip with my hand held Kitchen Aid mixer. It whipped up beautifully and tasted fabulous. I stored the remaining unused and sweetened cream in the back of my frig-the coldest spot Next day added a dollop to our blackberry/blueberry morning smoothie and it still was great and had more left over so stored in frig for later. The coconut water I froze to add at some point to smoothies.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Great!Thanks for sharing! Mine usually keeps in the refrigerator for up to 1 week, sometimes more!

      • Judy says

        Thank you for this….I was going to ask how to not use powdered sugar which we avoid! I do have organic cane (beige) so will use that!

        • Kristy Tillman says

          You can make your own powdered sugar using the sugar you have a sticking it in the blender for 15 seconds or so.

          • Judy says

            Thank you Kristy, I’ll do that next time as the raw cane sugar didn’t work …..the coconut cream had more body before the whip and could’ve been spread thick on its own!

          • La hedon says

            Powdered sugar has cornstarch which helps the peaks stay stiff in milk-made whipped cream, I wonder if it is useful with coconut whipped, since it seems to naturally hold peaks for a long while ?

      • Mary Lair says

        Carolyn, thank you for relating to us your many creative ways you have used the Thai Kitchen organic coconut milk (not cream, hmm? Huh!) and how you sweetened & whipped it & then used it, day by day, in so many various ways, ending up with freezing the leftover coconut water to use later for smoothies.

        You are quite a versatile lady in the kitchen! At this point, I am convinced that you have abundant creative capabilities with food and cooking, and that you are simply brilliant in the kitchen!

        Thanks again Carolyn, I really do appreciate your ideas w/ the coconut milk/cream and your versatility in dealing with it.

      • Myoshi says

        Hi
        Can an immersion blender be used to whip the coconut? I may have to buy a hand mixer but avoiding it since I only need to use it about 3 times a year.

      • Crystal says

        The coconut cream in the can shown here is more natural than you might think. You just need to understand what the ingredients actually are. This product contains: coconut, sodium carboxymethylcellulose, xanthan gum and water. Coconut and water need no explanation. Sodium carboxymeylcellulose is the fancy term for cellulose gum, which is a type of fiber that is made by using an altered acetic acid (vinegar) to strip the cellulose from plants, so that it can be used to thicken and add fiber to food products without cooking the whole plant matter into and straining it back out. (Like using store bought pectin instead of cooking a bunch of citrus peels and straining out the pectin yourself). And xanthan gum is a thickener made by allowing a very particular microorganism ferment certain types of sugars, which isn’t so different from allowing yeast to ferment juice into vinegar. If you really want to know what you are eating you seriously have to do some heavy research into what these ingredients really are.

        • Krivas says

          Thank you for explanation!!! I have developed so many food allergies. It has become second job researching everything that is in my food. I love minimalist baker.com…. thank you thank you

    • Aní says

      Native Forest ‘Classic’ is the only way to go, according to moi. See if you don’t agree. Expensive and worth it. In NYC found in Fairway Markets, and Whole Foods. Watch for sales.@ $2.49!

      • Ana Dittmar says

        I get Native Forest brand (none or few additives) easily through amazon prime….I live in Alaska.

    • CanZae says

      You need to ensure that the coconut cream you buy does not have guar gum (an ingredient to stop the seperation) in it.

      • Stephanie says

        I tried the Coconut cream pie recipe, but made the mistake of using one can coconut cream and a plastic bottle of same, the latter put out by Real Gourmet. It was homogenized and highly sweetened, and when I finally bothered to look at the ingredients, had a lot of additives. I’ll retry with the canned brands you are recommending. The pie was still delicious, just too sweet. And a little more runny than I’d like.

        • Jordan says

          It’s an emulsifier, which keeps the cream and the water blended together – the coconut fat won’t separate out.
          Another thing to look for is the % of coconut “extract” to water, which is listed in the ingredients on the brands that I have tried. The higher the amount of coconut extract, the more likely it will whip for you.

    • Sherry says

      I’ve had good luck with Goldenstar canned coconut milk. It has no thickeners in it, just coconut milk and water, I find it at Safeway

    • Sarahs says

      My coconut (earths choice-organic) had congealed but also had some hardened chunks in it. Has anyone experience this?When I tried to whip it in my mixer it didn’t really work.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sarah, 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!

    • Nicole says

      I know I’m a tad late to this conversation, but if you are lucky to have an Asian market close by, that is the best place to get coconut cream. I have been buying it for years from these great markets. The best thing is that it is all cream…no seperating! Another even better best thing is it tastes great because it comes in a Tetra Pak (cardboard box style), no can taste! The brand I get is usually from Thailand, they have a number of brands at the market I go to (Ranch 99). I buy the best price one. The brand in my fridge right now is Aroy-D. Hope that helps ?

      • Diego says

        Hello! I just bought a tetrapack of Aroy-D and I was a bit reluctant because this is the first time I’m making whipped cream with this type of cream. But I had no choice since the brand I usually buy was out of stock. I was worried since I thought it might not harden. Im more relieved now thanks to you

      • Kitty says

        Coconuts are hugely expensive here where I live, probably more than 5 dollars for one in a shell. Do you live in a place where they are cheap? or are you saying to make it from dried coconut?

    • Michelle says

      You need to find the closest Asian food market and go there. I always look for ones without all the preservatives and least water content possible. There’s also a carton that coconut cream comes in, that’s what I get. I have both carton and canned l on hand always but I always go to the international/Asian market for the coconut and coconut anything you want!

    • cris says

      hi dear … try Native Forest organic coconut milk classic. i have achieved a great whipped cream with that one! stay away from cheap and popular brands and Carrageenan stuff. a good rule to follow is the ingredients on those cans or jars, if the ingredient has a difficult to spell name likely is something cheap the food industry use to trick nature’s food (and us) so they can save and produce more. puzzle me websites with awesome recipes that dont suggest organic ingredients as they are hundred times better for our health and environment. cheers.

    • raina says

      I don’t know if you will see this but a lot of coconut creme has filler like gellum in it. Thankfully Trader Joe’s just introduced canned coconut milk without additives! Their only version was reduced fat, which basically means they water it down and you get only half of your money’s worth.

    • Todd Caldwell says

      If you want this to be vegan you need to be careful/aware of what sugar you buy. Most of the processed sugars found in this country(including powdered sugars) are filtered through cow bone char which is how processed sugar gets so white. Here is a good article about it: https://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php

      To get around this, I went a thrift store and bought another electric coffee grinder, a small one. When I need powdered sugar I just add my regular granulated organic sugar in it and after pulsing it a few times it turns into powder.

      I just do not want anybody to assume that powdered sugar us automatically vegan, which it may not be. There is organic powdered sugar but it is much harder to find and a lot more expensive.

      • Suzanne Humpleby says

        What about coconut sugar? Does it have to have something done to it before you add it? Or, I’d like to add honey.

      • Helen in CA says

        What you’ve got then is home-made fine sugar. To be powdered sugar you need to add cornstarch 1C sugar, 1 Tablespoon cornstarch.

        Chowhound discussion said one could use potato starch or tapioca starch.

        Which is why powdered sugar behaves differently than sugar, thickening in addition to sweetening. Trader Joes has an Organic Powdered Sugar w/tapioca starch I think

    • sarah says

      Unfortunately, Trader Joe’s has stopped making the coconut cream with the brown label. All they have now is organic with no thickening agents. The all nature with no additives is quite tasty for soups and baking or puddings, but really sucks for whip cream substitute. Regular coconut milk in the store is so expensive and you get so much less per can. I was wondering if anyone has tried or found a recipe to add thickening agents to canned coconut milk to make coconut cream? Or better yet, how are you making coconut cream now from Trader Joe’s brand? It separates and gets all clumped up and is a yucky texture. :( I complained but TJ’s said it had been discontinued.

      • Maddie says

        I have had the exact same problem with the TJs coconut milk lately! I used to make coconut whipped cream with their stuff all the time but lately it has turned putnam clumpy every single time! Anyone know how to make it work??

    • Chloe says

      Is it possible to use a bullet blender to whip the coconut cream? I don’t have a handheld blender, just a whisk. I imagine I would have to scrape the blender and mix by hand, then start again; or do you think a handheld is the only, or best, way to create the whipped texture? Thank you!

    • Pippi says

      Go for a coconut cream read your ingredients it should be 100% no water added no thickeners Ayam brand is suitable if available

    • Emily says

      I had this problem when I bought the “lite” version by accident. Maybe double check the label for full fat version.

    • Esther says

      Hey Emily! I’ve found that if your cream doesn’t solidify but is still pretty thick, you can thicken it up by pouring out the liquid and placing kitchen towels over the surface of the cream. Turn the can over on a bowl (with the kitchen towel now facing the bottom of the bowl) and the liquid will be drawn out within a few hours. Happy baking!