Light and fluffy frosting that is entirely dairy free! Whipped coconut cream makes it possible to eat your cake and the frosting too - all without dairy. And it's also gluten-free.
This updated post was originally published in August 2015.
About Coconut Whipped Cream
Dairy-free whipped cream is totally possible. Whether you are lactose intolerant, vegan or paleo, homemade coconut whipped cream is perfect to frost desserts or add as a topping on drinks.
This coconut frosting is very easy to make. It uses only three ingredients, including coconut cream, maple syrup (or another sweetener), and vanilla. However, you can flavour it with other ingredients as well such as cinnamon, cocoa powder, orange extract, lemon extract, coconut extract, and more.
Coconut cream is naturally sweet with coconut flavor so it is a wonderful natural food to top delicious desserts with. It also has the unctuousness of a typical frosting, making it incredibly appealing for all dessert lovers, and an excellent replacement for the usual butter, cream, powdered sugar, and eggs that are typical components of frosting recipes.
Planning Ahead to Make Whipped Coconut Cream
A little bit of planning ahead is required when making coconut whipped cream. The base is a can of full-fat coconut milk that has to be refrigerated for 1-3 days.
If you ordered canned coconut milk online, you’ll first want to give them a rest in the pantry for about a week before moving them to the fridge. Even store-bought cans that got shaken up during the transport home benefit from a 24 hour rest period before refrigeration.
How the Refrigeration Process Works
While in the fridge, the lighter full-fat coconut cream separates from the water and solidifies at the top of the can. Once you open the can, the cream can easily be scooped off with a spoon and whipped into luscious airy clouds of heaven.
The remaining watery liquid doesn't have to be wasted. You can simply use it in your next smoothie or even freeze it until you are ready to use it for another purpose such as a coconut water lemonade, as a cooking liquid for coconut rice, or in frozen treats like ice pops.
Unfortunately, the separation of the cream and coconut water does not occur with some brands of coconut milk. This is because some brands use emulsifiers that are added to prevent separation.
I used to have the most success with Thai Kitchen brand (back in 2014/15), but not anymore. Instead, I now look for coconut milk brands that list coconut (extract) and water as the only ingredients.
Since we lived in Thailand I am especially impartial to Aroy-D brand. It was the most common brand there and being able to get it here as well makes me almost nostalgic.
Also, their coconut milk and cream is very reliable for making coconut whipped cream successfully.
Instructions: How to Make Coconut Whipped Cream
Once your coconut milk has chilled, you will be ready to make the coconut whipped cream. The next step will be to chill your mixing bowl and beaters for at least 30 minutes before whipping the cream. This can be a regular mixing bowl and beaters from an electric hand mixer or a stand mixer bowl and the whisk attachment.
Then add the hardened coconut cream, maple syrup, and vanilla to the chilled bowl before beating the mixture on medium speed until it is fluffy.
At this point, you can use the cream to frost cupcakes or layer cakes, or even spoon on top of hot chocolate. It would be particularly great on a coconut cake garnished with toasted shredded coconut.
Can I use Canned Coconut Cream Instead of Coconut Milk?
Yes, absolutely! When I first published this post (in 2015), coconut cream wasn’t too widely available in Canadian stores. If I could find any, it was usually tiny 4-ounce cans. Now that normal 14-ounce cans of coconut cream are much more common, I actually prefer using that for making whipped coconut cream.
The process is still the same. You still need to refrigerate the can of coconut cream because it still contains water that needs to be separated from the full-fat coconut cream. However, the benefit over using coconut milk is that there is much less water in coconut cream. As a result, each can yields as much as twice the amount of whipped coconut cream.
The other benefit is that coconut cream usually doesn’t harden as much as coconut milk when it separates. Sometimes barely any whipping is necessary to make light, fluffy whipped cream consistency.
What Brands of Coconut Milk Make the Best Whipped Coconut Cream
As mentioned above, any brand that uses nothing but water & coconut (extract) is your best bet!
- Aroy-D coconut milk or coconut cream is my favorite. They even make an organic version
- Another good one is Savoy
- In Canada I also like Real Thai brand
How To Use Coconut Whipped Cream
On EVERYTHING!!
Your imagination is really the only limit. Wherever you would typically use whipped cream you can use coconut whipped cream instead.
1. My favorite way to use whipped coconut cream is as a simple healthier cupcake frosting. It’s one way to turn healthy muffins into fancier cupcakes worthy of a party. For that, I chill my reusable piping bag and a large star tip before filling in the whipped coconut cream frosting. You will want to work fairly quickly when piping the frosting so that the warmth of your hands doesn’t melt the coconut cream.
2. If strawberries and cream is a dessert you used to enjoy, now you can make strawberries and coconut cream!
3. And finally, whenever I make a healthier version of frappes I like to top them with coconut whipped cream.
How to Flavor Coconut Whipped Cream
You can use almost anything to flavor and sweeten coconut whipped cream. Again, just use your imagination!
I usually just use a little sweetener (like maple syrup, but you could also use powdered confectioner’s sugar) and some vanilla extract for flavoring. Meanwhile, a sugar-free sweetener alternative that I recommend is monk fruit syrup, powdered sweetener or even stevia. You can also add a pinch of salt to bring out the sweetness more.
If you would like to change the flavour of the coconut cream for other purposes, feel free to stir in your choice of flavor extracts or ground spices. How about muddled fruit like strawberries, lemon/lime juice, or even caramel sauce?! Cocoa powder or melted cooled chocolate would also be awesome to make whipped coconut cream chocolate frosting. Mmm…chocolate + coconut. Yum!
How to Store Whipped Coconut Cream
Unlike most buttercream frosting, this coconut cream needs to be stored refrigerated – unless it is winter and your kitchen's room temperature is quite cold. I recommend topping desserts or drinks only right before serving.
You can make the whipped coconut cream ahead of when you plan to serve it and store it in the fridge until ready to use.
How to Use Leftovers
If you happen to have any leftover coconut milk icing, it can be stored refrigerated for a day or two. After that, I freeze it in ice cube trays. The coconut cream cubes can be used in smoothies as a flavourful, frosty component, however, you can also thaw them in the fridge and then re-whip them to use as a frosting on desserts or add as a topping on hot beverages.
More Tips for Making Whipped Cream with Coconut Milk
If you want to get even more nerdy and learn nearly everything there is to know about full-fat coconut cream (the thick creamy stuff you can isolate from the top of either coconut milk or cream).
More Recipes You'll Love:
Recipe
Whipped Coconut Cream
Ingredients
- 1 can (14 oz) coconut milk or coconut cream* chilled
- 1 tablespoon maple syrup or other (sugar-free) sweetener to taste
- 1 teaspoon vanilla extract
- optional: other flavor extracts ground spices (like cinnamon) or cocoa powder
Instructions
- Chill the can of coconut milk for 1-3 days. The full fat coconut cream will separate from the water in the coconut milk or coconut cream. It will accumulate at the top and harden.
- Before opening the can, chill a bowl and the beaters of your electric mixer for about ½ hour. Open the can and scoop out only the hard coconut cream that should have settled on top**. Add the hardened cream to your chilled bowl. The remaining clear liquid can be used in, baking, smoothies, or discarded.
- Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.
- The whipped coconut cream should be stable enough to ice cake or cupcakes with. You can even fill it into a (chilled) pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.
Notes
Pin Whipped Coconut Cream tutorial for later?
Products used to make this Whipped Coconut Cream Recipe:
Random Questions
Coconut cream may not whip if it hasn't been chilled long enough or if it contains too much liquid. Ensure the can has been refrigerated for 1-3 days and opt for brands without added emulsifiers.
Yes, when properly chilled and whipped, coconut cream achieves a thick, airy texture similar to regular whipped cream. The process of refrigeration separates the thick cream from the water content, resulting in a thick consistency when whipped.
Coconut cream serves as a dairy-free alternative to heavy whipping cream. It can be whipped to a similar texture and used in various recipes, providing a rich and creamy element without the use of dairy products.
Coconut whipped cream typically comprises chilled coconut cream, sweeteners such as maple syrup or powdered sugar, and flavorings like vanilla extract. It can be customized with various flavor extracts or ground spices for added taste.
Maria
How stable is Whipped Coconut Cream on a layer cake made a week in advance, then frozen until time to present it? or does Whipped Coconut Cream need to be used immediately? I usually make frosting using butter and powdered sugar but guest is dairy free. I would use your recipe with powdered sugar and flavoring. Will this be satisfactory? or will frosting on cake be compromised after being frozen prior to serving? Hoping for a reply before December 20, please.
Jennifer @ Leelalicious
Hi Maria! I find that whipped coconut cream can deflate quite easily so I'm not sure if it will still have a whipped consistency after being frozen and then being thawed. I think that it would be best to decorate your cake closer to when you plan to serve it to ensure it is at its best.
Pat Cook
I was afraid that the ingredients would not set up well. I used the exact ingredients and it was wet and Runny. I added 1/2 Cp of powdered sugar and it still wouldn’t set up lmuch. I used only the “hard” part of the Coconut Cream.
Jennifer @ Leelalicious
Hi Pat, I'm sorry that the coconut cream didn't set up properly for you. Coconut cream can be a little difficult and needs to be well chilled before you attempt to whip it. It is a good idea to ensure that your bowl and beaters are chilled as well, and that your kitchen isn't too warm before you start. You should also make sure that your canned coconut milk doesn't contain any emulsifiers as that can prevent it from whipping as well.
Dani
I'm going to try this recipe but do you think my climate is too hot? Gets to 30 degrees here in the day currently and I've never had sucess whipping coconut milk or cream. I assume because it's too hot as my hard coconut cream turns to liquid, especially if I keep beating it like the recipe says.
Thank you
Regina | Leelalicious
Yes I am sorry to say but it is too hot for you to successfully make coconut cream. The fat content in coconut cream melts at around 24°C. For the whipped coconut cream to stay fluffy the fat content needed to be somewhat solid. Maybe in an air conditioned kitchen it could still work
Suvarcha
Hi! The whipped cream looks so good! I had a question: if I have to make this strawberry flavoured, can I add a bit of fresh strawberry reduction while whipping the cream? Any thoughts on this will be greatly appreciated! Thank you.
Jennifer @ Leelalicious
Hi Suvarcha, thank you for your question! The recipe hasn't been tested with flavourings but I think it should work out. You just don't want to add too much strawberry reduction in case case it makes the coconut cream too loose. Let us know how it works out for you!
Glenna
I'm sad this didn't work for me! Purchased coconut cream, placed it in the refrigerator for 24 hours. When I opened the can the cream was frozen solid! Ruined 2 cans worth of cream! Was so excited about this recipe. I'll try, again, one day.
Jennifer @ Leelalicious
Hi Glenna! I'm sorry you had trouble with the coconut cream. The coconut cream should solidify when you chill it but not be frozen. It sounds like your fridge might have been a little cold. I wonder if it will loosen a little if you leave it at room temperature for an hour or two?
Dj
I don’t leave comments very often but this will ruin your plans if you freeze a can of coconut milk for 1-3 DAYS as the directions state. Hours. Not days.
Jennifer @ Leelalicious
Hi Dj! The coconut milk should be chilled in the refrigerator for 1-3 days, not the freezer. The instructions for the recipe don't mention freezing the coconut milk at all. Feel free to let us know if you have any questions or need any more guidance with the recipe.
Serina
Hi,
How long will the whipped coconut cream last at room temperature?
Jennifer @ Leelalicious
Hi Serina! It probably would only keep at room temperature for up to 2 hours, although this timing is variable depending on how warm or cool the environment is.
Sue
How much cocoa powder would you add for chocolate whipped cream?
Jennifer @ Leelalicious
Hi Sue! I don't think this has been tested with cocoa powder but I would recommend starting with 1 tablespoon of cocoa powder and seeing whether that gives you enough of a chocolaty taste and appearance. Then, if you would like more of a chocolate flavor, you can always add a little more. I hope this helps but let us know if you have any other questions. 🙂
Michelle
How long does the coconut Frosting stay in its form? Can I make this a day ahead?
Jennifer @ Leelalicious
Hi Michelle, the whipped coconut cream should definitely stay stable for at least one to two days if you keep it in an airtight container in the fridge.
Kristy
Can you just use canned coconut cream and not coconut milk?
Regina | Leelalicious
Yes, and you'll end up with more. You'll still need to separate the water from the cream, it will just be less than in a can of coconut milk.
Sandra
I am also diabetic and lactose intolerant. I use Thia all the time. Holds up well for several days in refrigerator, and "no bad side-effects". Love the product.
Jennifer @ Leelalicious
That is great to know! Thank you for your comment, Sandra.
Delores
I'm planning to try this, as well as, experiment with difference flavors of Mousse.
However. . .
BEWARE of COSTCO Maple Syrup, or any brand in this plastic bottle! I was using it (last bottle) when a chunk of syrup fell out with green mold in it! No, I have never licked or touched the spout. I'm an RN and understand infection control very well.
Jennifer @ Leelalicious
Hi Dolores, thank you for the tip! I'm sorry about your unfortunate experience with Costco maple syrup.
Regina | Leelalicious
Hey Delores, they same thing happened to me once with mold in the maple syrup. Very frustrating. Then I started to always store it in the fridge and I've never had it happen again since then.
Danielle
Are you refrigerating your maple syrup after you open it? Or do you keep it in the cabinet?
K Hindall
I only have access to Thai Kitchen and Native Forest for unsweetened coconut cream. (I have to use EBT/SNAP, so for online sources, I can only use what Amazon has as EBT eligible.) I am diabetic, so it must be unsweetened.
Do you know which of those would be preferable for this purpose?
Thank you.
Jennifer @ Leelalicious
I believe that both Thai Kitchen and Native Forest should work well for this whipped cream recipe. Let us know how it goes! 🙂
Bonnie
Hi! Do you think this would work in a parfait? Looking for desserts for my dairy and gluten free kiddo! Thanks 🙂
Jennifer @ Leelalicious
Absolutely! You can use this whipped coconut cream however you would normally use regular whipped cream.
Olli
Hi Dear
Thank you for the idea.
But one thing ... Why would u discard the water ??? This is literally coconut water which people pay for to drink. It's so tasty and so healthy!!!!
No waste rocks 🙂
Cheers
Jennifer @ Leelalicious
Hi Olli, thank you for your positive comment! Yes, you absolutely could save the water for another use. 🙂
Chelsea
Does this keep in the refrigerator? Will it stay whipped?
Jennifer @ Leelalicious
You should be able to keep it in the fridge for a few days without it deflating. However, sometimes, if it is refrigerated too long, it may garner a firmer consistency. In that case, you can just re-whip it to help it become light and fluffy again.
Amanda
I’m curious about putting this icing through a piping bag?
Really, I’d like to know if anyone has tried using coconut cream icing with natural colouring to do fun kids cake decorating. How ling does it hold that piping bag shape once it’s on the cake?
I’m hoping to I’ve it and then freeze it and have it hold its shape.
Regina | Leelalicious
It will hold up as long as it doesn't get too warm. Whipped coconut cream doesn't deflate in the same sense at whipped cream might. But it 'melts' and looses shape at warm room temperature. So if you can get it on in your desired shape, it will hold that in the freezer and quite a while after. Coloring should also not be a problem.
Barb Link
How much does this recipe yield?
Jennifer @ Leelalicious
Thanks for your question, Barb! It should yield approximately 1 1/2 cups but the quantity may vary depending on how much volume you achieve with your batch.
Sandy
This frosting has a wonderful flavor, but I had problems getting it to be smooth and then it didn’t stay thick because I guess I messed with it too much. Advice? And how long should it hold its shape? I’m making it for a wedding!
Jennifer @ Leelalicious
Hi Sandy! Coconut cream can take considerably more time than regular whipped cream to come together. In the early stages, it will look somewhat grainy, but as you continue to mix it, it should smooth out. Unfortunately, depending on the brand of coconut cream you are using or how cold it is when you start working with it, it may need longer to whip than the 10 minutes stated in the recipe. In some cases, it can even take closer to 20 minutes. If it seems to be taking a long time to come together, I recommend that you place it (and your beaters) in the fridge at intervals to ensure they stay cold. Cold coconut cream whips the best.
Homemade coconut whipped cream should last in the fridge for at least one week. However, if you are planning to transport it to a wedding, it will remain much more stable if you add some confectioner's sugar to it. This type of sugar has some cornstarch blended into it which helps whipped cream maintain stability. You should also make sure the coconut whipped cream stays cold when you transport it.
Lucy
I have a quick question. The cream that you scoop off of the top, do you toss that out? You didn't really explain that, but that is what I am thinking. I just want to do the right thing. Thank you..
Regina | Leelalicious
No that cream is what you whip into whipped coconut cream. I will try to make it more clear in the recipe box
sandy ferguson
can you add coconut to this frosting?
Regina | Leelalicious
Coconut flavoring for sure. Even shredded coconut should be fine
Gwyneth
Love this recipe! I have made this many times and it always turns out perfect and delicious.
Kenny
Great! Informative and helpful to me!
Jody
I made a almond flour double layer cake for my daughter's birthday. Would this whipped cream work as a filling between the layers as long as I kept the cake refrigerated?
Regina | Leelalicious
Yes it can be used as a filling as well
Felipa
Worked great!! Good tip about keeping the bowl cold before hand. I actually subbed out vanilla extract for rum 😀 and it was soooo good! For anyone else out there looking for a boozy twist 🙂 I used Thai Kitchen, and have also had mixed results with it, but refrigerating for at least a day makes all the difference. Thanks for the great recipe!
Dandre
Great recipe! Made it this weekend for luncheon at our synagogue - needed a vegan recipe. Served it over baked apple slices. Everyone loved it.
Lisa
My daughter love the top scream much. I did make it last weekend, follow you recipe step by step. Thank you much!
Lesslie
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.
Melina
Can you store it to use later for drinks and snacks?
Regina | Leelalicious
Yes it can be stored refrigerated.
Suzan Bishop
I had a very hard time getting it to thicken. How long are you supposed to beat it? I’d say it was more than triple the time than whipping cream. Also I added cornstarch to hasten the thickening. I used a frozen brand of coconut cream (defrosting it in fridge) that came in 3oz packets and a 5oz can of coconut cream that did not separate. I refrigerated it for almost 2 days
Pepa
It was so easy. Thanks for the steps on how to do it right!! It was very good!!
Tina Kays
Hi Regina,
Does this stand well? I am doing a couple dozen cupcakes for my grandsons birthday ...5 y old. Does it take coloring well?
Regina | Leelalicious
The whipped cream will deflate (melt) when it is warm. So I recommend storing the frosted cupcakes in the fridge in the summer. Coloring should be no problem
belinda
can you make this the night before?
Regina | Leelalicious
Yes you can, as long as you store it refrigerated
Nina
This sounds delicious! Do you know if I would be able to frost a cake with this or have in between layers??
Regina | Leelalicious
Yes I have been using it between layers and to frost a cake. Just be sure to store the cake chilled so the cream doesn't deflate/melt
Jean Lake
Have you tried Orange or Lemon Zest in your slightly sweetened whipped coconut cream. It's delicious.
Katie
I love this recipe. I've been using it for a few years now since I started baking Paleo! I just made it for my daughter's 3rd birthday! She requested pink cupcakes so I used freeze dried raspberries and it turned out great. I just ground the raspberries into a powder using my bullet (food processor works too) and added about 2 teaspoons when I whipped it! Freeze dried strawberries or blueberries would work too!
Abbe
Love this recipe, thank you so much.
I used it on my baby's first birthday smash cake today. He loved it too!
I used maple syrup as we don't give him refined sugars, it was delicious, and looked great too.
Niki
This was soooo good. And I'm not even a huge fan of coconut. Thanks for sharing! This will help keep me away from sugar!
Regina
Yay! So happy to hear you enjoyed the coconut whipped cream
Tracie Ulmes
If I used this to frost a cake, how do you think it would freeze?
Regina
I haven't actually tried freezing whipped coconut cream - not on a cake at least. I am not too sure how it would hold up while defrosting
Connie
Can I use it for frosting a 7inch cake (the side and top)? Does it hold up if I leave it out in room temp (92F, yes this is room temp in where I live, daily) for 1.5hrs? Thanks
Regina
It is always hard to tell the yield because every can of coconut milk can have a different amount of actual coconut cream. If you use a can of coconut cream, I want to say yes that should be enough to frost a 7 inch cake.
However, 92F is to probably too warm to leave this out for 1.5 hours. A good indicator is the form coconut oil is at your room temperature. Coconut oil starts melting from solid to liquid around 76F. It is the solid coconut oil particles that make this whipped coconut cream hold up. So as the oil start liquifying the frosting starts melting too.
Cas
Easy cheat! Reddi Wip now offers a non dairy vegan option. Highly recommend!
https://www.reddiwip.com/products/non-dairy-coconut
Regina
That's great for the convenience factor. Have you experienced any issues with the can? I've heard from a few people that the can would stop spraying when it was clearly still more than half full.
theresa
yes it does all the time, waste of money
Regina
That is too bad. But luckily there is always the homemade version 😉
Sophia
Hi Regina,
I used your recipe again, this time for a sugar free smash cake for my baby boy's first birthday! He had no interest in the cake at all, too distracted by the balloons...but I was sure licking my fingers and it looked fantastic! You can check it out here if you're interested, it was a Freak Show Circus Theme party!
https://turquoisetoffee.wordpress.com/2018/08/25/freak-show-circus-theme-first-birthday-for-baby-k/
Regina
Love it! Thanks for sharing you party
Ify
Hello, how long can it stay on a cupcake without falling apart and approximately how many cupcakes can a can cover. Thanks for this amazing recipe by the way!
Regina
It really depends! If it's very warm the whipped coconut cream will melt very quickly. You can refrigerate the decorated cupcakes, but then I would let them come to room temperature for about 30 minutes before serving. Too firm/cold whipped coconut cream isn't so pleasant. As for the yield, that also depends on whether you are using coconut milk or cream to start with and how to decorate the cupcakes. Here is my experience. When I use canned coconut cream and it is really mainly cream (about 90%) I can definitely cover at least a dozen cupcakes with a small swirl
Adrienne
Use coconut cream with a small amount of coconut milk and some flavors to make my own coffee creamer. Can't wait to try this as it is iced coffee season. I buy mine on amazon.com as I live in a tiny town
Regina
Nice! What flavors of coffee creamer do you make?
JAclyn
If you store the coconut milk or cream in the refrigerator on its side.... you can just pour the water out rather then scooping. 🙂
Katrina
Genius!
Regina
That is a rather genius tip!! Thanks
Vanessa
Yum! Thanks for sharing! Does it keep very long?
Regina
I've kept it in the fridge for up to a week
karinne
Bought Thai's Kitchen coconut milk to make this, but it didn't separate at all even after days in the fridge. Looked at the ingredients and it includes guar gum as an emulsifier (to keep it from separating). Therefore, make sure you buy a coconut milk with only coconut and water if you want to make this. Hope to find one myself so I can try this soon.
Regina
Hi Karinne, I have noticed that Thai kitchen seems to have changed quite a bit over the years. I can't actually get that brand here right now and I always look for brands that are most pure. So your advise there is right on!
Sharon Halliwell
I am new to non dairy/vegan cooking and have yet to use coconut milk for anything. What do you do with the rest of the stuff once you scrape off the cream? Is it good for anything else?
Regina
I save it to use in smoothies
Julie
I used the remaining water/milk to make chia seed pudding. It was delicious!
Regina
That's a great way to make use of the liquid
L
You can use it to cook rice with. Add lovely flavour to it. What is left is essentially coconut water so you can use it for anything. Drink it, freeze it for ice cubes for cocktails, cook with it. Replace water and use the coconut water that is left. Enjoy it!
Regina
Those are great ideas. Thanks for sharing
Yared
Is this recipe enough for a 9in cake or should I double the portions?
Regina
Unfortunately the amount of cream varies with almost every can of coconut milk. If you use actual canned coconut cream, one 14-ounce can will probably make enough if you just want to cover the outside of the cake
Kristina Davidson
I tried this with coconut cream can and it failed horribly. Any ideas?
Regina
Hi Kristina, did you chill the can and make sure to use the solid part from the top only?
Whist
I tried it as well. Terrible results. like beating hard frozen Lard. Doesn't work with my hand mixer. Chilled the can 3 days, before trying to use. The idea sounds good, but..........
Jenny
looks amazing...can not wait to try...do you use liquid sweetener?
Regina
I use maple syrup
Natasha
How much does this make? Is the maple syrup or any other sweetener necessary? Thanks!
Regina
Yes, I find the sweetener to be necessary or at least a good amount of flavoring, otherwise the coconut flavor can be too intense.
Also the amount of coconut cream you can from a can of coconut milk really varies from brand to brand. I may want to use canned coconut cream to have more consistent results. Unlike whipped cream coconut cream doesn't double in volume but it still increases - maybe about 50%
Barbara
Can I use sugar instead of maple syrup and still have it be stable?
Regina
I'd use powdered sugar then, as the sugar granules will probably not completely dissolve during whipping and you end up with a gritty texture.
truleigh
Most coconut cream has some additives, like thickeners like guar gum. That's what your's looks like. The kind I get from the dollar store is just coconut and water. So you may have to find the thick kind to make it work right. I look forward to trying this.
Regina
There really is a ton of variance with coconut milk. I check, sure enough Thai Kitchen Brand has guar gum on top of coconut extract and water. Nothing else though. That's good, since some brands have a lot more stuff added. Nowadays I always look for the coconut milk without additives as well. But still there is variance in the water/coconut ratio with every brand.
Turquoise Toffee
Hey Regina, I used your recipe (and of course credited you) for a sugar free cake on my blog, thanks for the great idea! You can check it out here if you're interested! https://turquoisetoffee.wordpress.com/2016/07/03/how-to-lose-weight-in-the-summertime/
Regina
Wonderful! Thanks for sharing. I love that you coloured it in ombre turquoise 😀
Jenna
How does it keep? Does it melt at room temp?
Regina
I keep it chilled. It gets soft and melty at slightly warm room temperature
Karin
I've tried this with coconut cream (instead of milk) and managed to create similar beautiful whipped cream without chilling at all. I guess the cream has more of the fatty substance and less of the watery substance.
Regina
Thanks for that great feedback Karin. I actually have a can of coconut cream in the cupboard right now, I'll have to try whipping it without chilling.
Melissa Belanger
I need to try this! We don't really eat dairy anymore and I can't believe I haven't done this!! Thanks for sharing 🙂
Regina
Just try it 🙂 I feel like I also waited way too long to try this. Heard about it years ago, but took me until earlier this year to try myself.
Carol Taylor
I use coconut for many things cooking and otherwise but some brands are not 100% which may be why they don't work as well...I didn't realise this until fairly recently and my son who is visiting the Uk and was asked to make a Thai curry but also told this one separates..When he looked at the " ingredients" there were other things added hence the separation as what we get here is 100%. Although I use coconut cream for everything I haven't whipped it as a cream for deserts so thank you 🙂