Who would’ve thought you could make homemade vegan whipped cream from canned coconut? Coconut whipped cream is a dairy-free substitute for whipping cream, and my oh my, is it delicious.
Whatever the case, this has long been a staple in our home and is frequently included in our recipes for vegan desserts.
Theoretically, whipping coconut cream is simple, but there are a few pitfalls to watch out for that could spell disaster in the kitchen if you don’t have a plan.
To ensure you get the best results, we’re going to share some incredibly important tips and tricks in this post along with a straightforward recipe for you to try. But first, let’s set some expectations.
Can I Use Coconut Milk From a Carton?
No. In the refrigerator, coconut milk from a carton won’t separate. To prevent separation in the fridge, it typically contains more fillers and more water than coconut milk in cans. Coconut milk in cans contains more fat and fewer ingredients.
Can I Use Canned Lite Coconut Milk?
No. Simply put, lite coconut milk is regular coconut milk with more water and less fat. It’s sort of the opposite of coconut cream. You won’t get much coconut cream from the can and it will be very runny, even though it may separate slightly in the fridge.
Delicious Ways to Enjoy Coconut Whipped Cream
The maximum amount of time it would likely last at room temperature is two hours, so if you plan to use it to decorate a cake or cupcakes, please be aware of this. We advise making it and storing it in the refrigerator overnight for the best results. The following day, frost your cake or cupcakes, then store them in the fridge until you’re 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!
NOTE: Post was updated on March 21 with brand recommendations, advice for consistently making perfect coconut whipped cream, and additional images.
FAQ
Why did my coconut cream separate?
Even when stored in a pantry, our coconut milk/cream occasionally solidifies or curdles in cold weather. Simply reheat in a pan, place the can in a bowl of hot water, or spoon into your food and stir well to restore the liquid aspect.
How do you keep coconut cream from separating?
To stabilize the mixture, merely add 1 tablespoon of cornflower per 400ml (a typical-sized tin). Cornflower is combined with a small amount of coconut milk to create a thin paste. This paste is then added to the mixture and cooked through. As you heat this mixture, it will be stable and not split or curdle.
Can you over whip coconut cream?
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then, for optional flavoring, add vanilla and powdered sugar (or stevia), and stir for about a minute, or until smooth and creamy. Avoid overwhipping because it can cause separation.
Why does my coconut cream not whip?
The most frequent cause of coconut cream that won’t whip is improper chilling Chilling overnight is key. If you don’t, the coconut solid will not separate from the liquid and become hard. Too much liquid will produce soupy, creamy, and unwhipped cream.
Why is my whipped coconut cream grainy?
Instead of a quick chill in the freezer, make sure to chill the coconut milk in the refrigerator. Freezing won’t give it enough time to separate properly. Don’t worry if the cream appears lumpy at first; just keep whipping until it becomes smooth.
What happens if you whip coconut milk?
This simple trick will enable you to create delectable whipped cream from a can of coconut milk: chill the can, then remove the solidified coconut fat from it (leaving the watery liquid behind), and whip it like whipped cream.
