5

votes

Making whipped cream from coconut milk?

Answered on August 19, 2014
Created September 11, 2010 at 4:23 PM

Has anyone of you ever tried to make whipped cream from coconut milk? I read once that cream needs a fat content of at least 30% to be usable for whipped cream and coconut milk seems to have about 15% of fat. But it sometimes is so thick and actually forms solids that I wondered if whipping it makes sense. So far I had no success but maybe there's a trick? Could be awesome with cocoa powder...

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on April 14, 2012
at 07:57 PM

I'm not exactly sure, but something about how processed sugar is filtered through bone char.

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on April 09, 2012
at 11:21 PM

If you cook down the light version to get rid of some of that water content, you should be okay.

E2b9c679315c7c9c7265783dde89f350

(1303)

on July 25, 2011
at 12:04 AM

Yup! I have an immersion blender with a "power whisk" attachment. Whipped up that coconut milk like no one's business! Sticking it in the fridge after firms it up a bit.

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 23, 2011
at 02:46 PM

How did you make paleo pavlova? It's my boyfriend's favorite dessert, but the sugar is gonna kill us.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on September 15, 2010
at 05:30 PM

@ Stephen-Aegis: I thought about it, but I was looking for the best way to raise the fat to other ingredients ratio, so I blew right past butter and went with ghee. If you try it, please let me know how it came out!

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on September 15, 2010
at 05:13 PM

Wonder if butter would sub for ghee Coconut Milk, butter , cocoa powder

Ace59c300fe96fbd2af8aec009e73c39

(50)

on September 15, 2010
at 04:43 PM

A lot of brands have some former of emulsifier (e.g. guar gum) that will prevent separation in the fridge. Look out for them on the ingredient list if you want a brand that separates.

84666a86108dee8d11cbbc85b6382083

(2399)

on September 13, 2010
at 07:17 PM

I love and hate you equally.

3eb3f79868b24b3df4450ea2d4f9a5d5

(2387)

on September 12, 2010
at 06:38 AM

Hmm...the only "clean" brand I can get is "Aroy-D" which does not separate most of the time. Only some of the packages behave differently. I'll experiment with the storage...

62ed65f3596aa2f62fa1d58a0c09f8c3

(20817)

on September 12, 2010
at 12:00 AM

THe trader Joe's stuff is 60 percent added water. That is why it is called 'light.' However, I still like the TJ stuff as the only ohter ingredient is water and all the other store bought stuff around here seems to have a lot of other added stuff as well as water and the taste suffers accordingly as I am sure the health does as well.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on September 11, 2010
at 10:08 PM

@Paul : Thai Kitchen was what i had on hand.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on September 11, 2010
at 10:07 PM

@Paul and Scott : tried it, and posted results!

47a42b6be94caf700fce9509e38bb6a4

(9647)

on September 11, 2010
at 06:32 PM

Thai Kitchen definitely does it. And that's the brand that Jo was using.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on September 11, 2010
at 05:51 PM

Oh yeah, that was one thing I was thinking, get the water out. Good to know. Another thought I had was that one could mix the thick coconut milk with some cream -- the milk kind -- and then you'd have a half and half whipped cream: half coconut, half milk.

5841391284e7af8c495c54bd90d3a795

(2764)

on September 11, 2010
at 05:20 PM

Yes, please. Don't hold back!

47a42b6be94caf700fce9509e38bb6a4

(9647)

on September 11, 2010
at 05:17 PM

I would like to know how this goes if you wouldn't mind sharing with us. Out of town so I can't try it myself.

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13 Answers

17
B3c62d89cd47b7d7209b6a99243d0ded

on September 11, 2010
at 04:45 PM

I can tell you that I'll be trying it before the weekend is out! TRIED IT!

I figure that if your 30% figure is generally correct, I can raise the fat percentage with coconut oil melted in and then re-whip it!

Hi, I'm Adam and I'm a foodie who is excited by this idea!


Edit for Experiential UPDATE: Using a fresh can of Thai kitchen coconut milk (which separates in my cool, but not cold pantry), I tried a small batch whipping it with just the cream off the top. B+: Pretty good, kinda runny.

I tried it with the cream and water mixed, smoother, but runnier. B-

Finally I tried boosting it up with a small amount of Ghee to change the Fat %. !!!!!! This whipped up great, was stiff enough to have some tiny peaks when I pulled out the blender, and the taste was incredible.

I'm currently high on good fats.

The good smell from the last combination had all the pets of the house in the kitchen staring at me, trying to get me to drop some.

5841391284e7af8c495c54bd90d3a795

(2764)

on September 11, 2010
at 05:20 PM

Yes, please. Don't hold back!

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on September 11, 2010
at 10:07 PM

@Paul and Scott : tried it, and posted results!

47a42b6be94caf700fce9509e38bb6a4

(9647)

on September 11, 2010
at 05:17 PM

I would like to know how this goes if you wouldn't mind sharing with us. Out of town so I can't try it myself.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on September 15, 2010
at 05:30 PM

@ Stephen-Aegis: I thought about it, but I was looking for the best way to raise the fat to other ingredients ratio, so I blew right past butter and went with ghee. If you try it, please let me know how it came out!

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on September 15, 2010
at 05:13 PM

Wonder if butter would sub for ghee Coconut Milk, butter , cocoa powder

4
933441d79f93f9ceb03402aa2b0f1b23

on July 24, 2011
at 09:44 PM

I have to tell you I made two batches of coconut milk whipped cream for a vegan cake I baked for my lactose intolerant daughter. One batch of the whipped coconut milk had almond flavoring and a bit of vegan sugar; the other had pure vanilla bean syrup with no sweetening. Both were big hits with my family. I used regular (non-"light") coconut milk I purchased in the Asian food department of my grocery store and chilled the cans overnight. The real trick is the use of an immersion blender; I tried it first with the blade -- didn't work -- put the whisk on the machine and like magic, I had thick "peaked" cream in about 15 minutes. I use this immersion blender all the time in my kitchen and wonder how I ever got along without one!

E2b9c679315c7c9c7265783dde89f350

(1303)

on July 25, 2011
at 12:04 AM

Yup! I have an immersion blender with a "power whisk" attachment. Whipped up that coconut milk like no one's business! Sticking it in the fridge after firms it up a bit.

3
A89f9751a97c3082802dc0bcbe4e9208

(13978)

on September 11, 2010
at 06:08 PM

I make coconut milk pudding.

  • 1 14 oz can Trader Joe's Coconut Milk
  • 1 cup cocoa powder
  • 1 tsp stevia

Whip until stiff. Refrigerate. Yum!

P.S. I think the milk separating in to cream thing by being refrigerated depends on the brand of coconut milk that you buy. Trader Joe's Coconut Milk doesn't do it... :(

P.P.S. I tried adding some coconut oil to the mix. It essentially made a frosting-type thing. Too thick! I'm thinking I'll add less next time, but increasing the fat content is definitely the way to go!

3eb3f79868b24b3df4450ea2d4f9a5d5

(2387)

on September 12, 2010
at 06:38 AM

Hmm...the only "clean" brand I can get is "Aroy-D" which does not separate most of the time. Only some of the packages behave differently. I'll experiment with the storage...

47a42b6be94caf700fce9509e38bb6a4

(9647)

on September 11, 2010
at 06:32 PM

Thai Kitchen definitely does it. And that's the brand that Jo was using.

Ace59c300fe96fbd2af8aec009e73c39

(50)

on September 15, 2010
at 04:43 PM

A lot of brands have some former of emulsifier (e.g. guar gum) that will prevent separation in the fridge. Look out for them on the ingredient list if you want a brand that separates.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on September 11, 2010
at 10:08 PM

@Paul : Thai Kitchen was what i had on hand.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20817)

on September 12, 2010
at 12:00 AM

THe trader Joe's stuff is 60 percent added water. That is why it is called 'light.' However, I still like the TJ stuff as the only ohter ingredient is water and all the other store bought stuff around here seems to have a lot of other added stuff as well as water and the taste suffers accordingly as I am sure the health does as well.

2
A3269fe0a61095e260809d4569c48f0e

on April 14, 2012
at 10:41 PM

I make coconut whipped cream using the whole can, not just the solids.....http://www.healthylivinghowto.com/1/post/2012/03/being-dairy-free-part-two.html

making-whipped-cream-from-coconut-milk?

2
679b54b95233ac036e0cb666564becb6

on September 11, 2010
at 05:24 PM

We make it all the time and we love it. Here's how...http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/

47a42b6be94caf700fce9509e38bb6a4

(9647)

on September 11, 2010
at 05:51 PM

Oh yeah, that was one thing I was thinking, get the water out. Good to know. Another thought I had was that one could mix the thick coconut milk with some cream -- the milk kind -- and then you'd have a half and half whipped cream: half coconut, half milk.

1
Ace59c300fe96fbd2af8aec009e73c39

on September 15, 2010
at 04:42 PM

I tried this once for a pavlova and I wasn't impressed with the results. Basically I tried adding tapioca starch but it never thickened up appropriately. Perhaps if I cooked the tapioca in the coconut milk then things might have turned out better, but I was in a hurry so I just bought some whipping cream and went to town.

In general, you're probably going to want to add saturated fat, protein, or some other binding agent to the mix to make it more clumpy, and chill it to make the fat firmer. Even just adding a fine powder, like cocoa, will help a little to make a stiffer aggregate.

My basic suggestions, if I were to try it again:

  1. Heat the coconut milk on the stovetop first to boil off some of the water content, then refrigerate.
  2. Add more coconut oil
  3. Mix creamed coconut and coconut milk. The difference is mostly in the water content here.
  4. Add some type of protein powder. I don't consume these (or recommend them) so I can't really comment but adding casein-free whey powder is one potential solution.
  5. Another thought would be to add someegg whites.

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 23, 2011
at 02:46 PM

How did you make paleo pavlova? It's my boyfriend's favorite dessert, but the sugar is gonna kill us.

1
9df894726ba8b50650dff73dd60e60d3

on September 13, 2010
at 05:00 PM

I make this all the time too! I use strictly the coconut cream (after it has separated from the water) - I add orange zest and vanilla to add some additional flavour. It's one of my favourite things to put on fresh berries. Here is my recipe: http://cosmopolitanprimalgirl.wordpress.com/2010/08/06/paleo-berries-and-cream/

84666a86108dee8d11cbbc85b6382083

(2399)

on September 13, 2010
at 07:17 PM

I love and hate you equally.

0
Cac3619efda45ff6580533deb88c4f53

on December 28, 2013
at 04:39 PM

@felix2581 I have struggled with making coconut whipped cream in the past. Sometimes it didn't get "fluffy." I recently came across a recipe by Against All Grain that I found helpful. I summarized some of her tips (use full-fat coconut milk, make sure it is chilled, only scoop out the coconut cream portion from the can, etc.) and included the simple recipe in my post below (only ingredients are coconut milk and honey). In her article she also compares brands of coconut milk and explains which one worked best for whipped cream. Here is the my article, in it I included a link to Against All Grain's recipe: http://bamboocorefit...-whipped-cream/ . Hope this helps some!

0
Cac3619efda45ff6580533deb88c4f53

on December 28, 2013
at 04:31 PM

@Felix2581, I have struggled with making coconut whipped cream in the past. Sometimes it didn't get "fluffy." I recently came across a recipe by Against All Grain that I found helpful. I summarized some of her tips (use full-fat coconut milk, make sure it is chilled, only scoop out the coconut cream portion from the can, etc.) and included the simple recipe here (only ingredients are coconut milk and honey). In her article she also compares brands of coconut milk and explains which one worked best for whipped cream. Here is the my article, in it I included a link to Against All Grain's recipe: http://bamboocorefit...-whipped-cream/ . Hope this helps some!

0
518bce04b12cd77741237e1f61075194

(11577)

on April 14, 2012
at 08:35 PM

I try this when I feel like making one arm much bigger than the other. Need to work on my kitchen ambidexterity...

0
Ce232a8d1a75f3ee79883b76ccb82654

on April 14, 2012
at 07:51 PM

what is vegan sugar? Isn't sugar already vegan since it is a plant and does not contain any animal product whatsoever?

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on April 14, 2012
at 07:57 PM

I'm not exactly sure, but something about how processed sugar is filtered through bone char.

0
396a7bc28b014f56183019cd04436024

on March 20, 2012
at 03:19 AM

Okay, love this. Has anyone used coconut milk as a sub for whipping cream in cooking recipes? I have a pasta I like to make with lemon and heavy whipping cream, but I am hoping to sub coconut milk. I have the "light" Trader Joe's on hand and I wonder if it will be creamy enough for a sauce. Also - I wonder if the taste would be odd.

Any other ways to use coconut milk in cooking (other than curries, of course)? I am still looking through the posts, so forgive me if there's a post w/ recipes.

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on April 09, 2012
at 11:21 PM

If you cook down the light version to get rid of some of that water content, you should be okay.

0
100fd85230060e754fc13394eee6d6f1

(18676)

on September 11, 2010
at 06:02 PM

I wonder if coconut cream would work better?

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