Coconut Whipped Cream (2024)

FAQs

Does coconut cream whip up? ›

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!

But so far, coconut cream doesn't have many proven health benefits you can count on. Coconut cream is very rich in calories, with 1,060 calories in a cup. However, you'd also be getting 46 grams of saturated fat in that cup, so you may still want to limit it.

Similar name aside, cream of coconut is a totally different product than coconut cream, which is simply coconut milk with a higher proportion of coconut solids to produce a high-fat, whippable substance—but without any sugar.

Coconut whipped cream, however, completely hits the spot for me. It's super rich, fluffy, creamy and light with just a hint of coconut flavor. If you truly despise coconut, this whipped cream is not for you, I'll just tell you that right now!

Coconut milk or cream

Rich in fat, both of these products are a great vegan substitute for heavy cream. Try in sauces and soups; the cream can be whipped. However, it doesn't quite have the body that heavy cream (or heavy whipping cream) has, so it won't ever form stiff peaks like whipped cream does.

This recipe calls for using the coconut cream from the top of a full-fat can of coconut milk. There are recipes that use cornstarch as a thickening agent if you use a full can.

As with all things, moderation is key and reading labels to avoid added sugars is important. Sweetened coconut products, such as the flakes used in baking and the cream used for pina coladas, are best enjoyed in small portions so that the effects on cholesterol and blood sugar are minimal.

Coconut cream contains 34% more saturated fat than its dairy counterpart. On the other hand, heavy cream contains 1.2 grams of unhealthy trans fat per half-cup, while coconut cup contains virtually no trans fat.

Being a 100% natural product, our Coconut Milk / Creams have a low solidifying temperature of around 14°C, if the temperature falls below this the contents may solidify. Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle.

Coco Lopez is the original and reigning champ of Cream of Coconut, a delicious cream made from the tender meat of sun ripened Caribbean coconuts and blended with the exact proportion of natural cane sugar.

Can I use condensed coconut milk instead of coconut cream? ›

What is condensed coconut milk? This product is thick and sweet, it's made from coconut milk, water, sugar and usually a thickener. Best for using in drinks such as pina coladas or as a dairy-free substitute for condensed milk. It's not suitable as a substitute for coconut milk or cream.

Coconut cream is the same thing as coconut milk—coconut meat blended with water—but it contains less water. While coconut milk is thin like cow's milk, coconut cream is thick like whipped cream. You can find this fat-rich cream floating on the top of any canned coconut milk, or you can buy it in a dedicated can.

If your coconut whipped cream is grainy or has chunks that will not become smooth, this is a sign of a bad brand of coconut milk. We tested this recipe using Thai Kitchen full-fat coconut milk and had excellent results.

The most common reason your coconut cream won't whip is because it wasn't chilled sufficiently. Chilling overnight is key. If you don't, the coconut solid won't harden and separate from the liquid. Too much liquid will result in soupy and creamy cream that doesn't whip.

Being a 100% natural product, our Coconut Milk / Creams have a low solidifying temperature of around 14°C, if the temperature falls below this the contents may solidify. Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle.

These days, most coconut creams seem to be somewhat emulsified and there is simply no separation, so although they can seem richer, I'm thinking they're probably less so. The emulsification means the liquid and fats are suspended together so every tablespoon is a combination of coconut fat and coconut “water”.

Note: Do not melt the coconut oil first. It will only whip up if it is solid.

About 10 minutes before you start making the whipped cream, place your mixing bowl and beaters in the fridge to chill. When scooping out the coconut cream, don't let any of the liquid come along. If your cream is a little runny after whipping, add 1-3 tablespoons of tapioca flour to the whipped cream while whipping.