How to make whipped coconut cream


One of the things I really missed after changing my diet was whipped cream. I had always loved its fluffy texture and sweet taste. Coconut cream doesn’t taste the same, but was a nice comfort while grieving the cream I’d loved since I was a little girl. Two years later my mouth water when someone mentions coconut cream, but I’m not sure if I’d like the regular one anymore.

Making whipped coconut cream can be a challenge. I remember that clearly from the first few times I tried. Watching how nothing happened despite the wire whip of my stand mixer was working overtime was excruciating. And even if the cream did thicken a bit it still didn’t look good and had weird texture.

Here’re a few points for those starting out.

  1. To make coconut whipped cream use cans of full fat coconut milk. It’s not possible to whip thin coconut milk from a carton. That’s meant for drinking. Many use the solid part of the full fat milk solely when making whipped coconut cream, but I like to use everything from the can. It’s a matter of taste. If you want the cream to be really thick it’s best to use the solid part only, but if you want it to be soft use everything from the can, coconut water as well.
  2. It’s very different between labels how well they’re suited to make a coconut whipped cream. The labels that are easiest to use normally have emulsifiers like guar gum or xanthan gum. I try to avoid that, but use coconut cream seldom so no harm done if I can’t get one without it occasionally. I make sure to use organic coconut milk without emulsifiers when cooking. When I lived in London I always used the full fat coconut milk from Waitrose. It’s perfect for whipping and I still miss it. Here in Iceland I use Ånglamark, but know people that use Thai Choice or Natco.
  3. Those who are really sensitive to even the smallest amount of gums can thicken the coconut cream with a good teaspoon of tapioca starch.
  4. In order for the coconut milk to whip properly it has to be really cold. Before whipping keep the can in the fridge for at least a few hours, preferably overnight. The bowl you’ll be using has to be cold too so keep that in the fridge for at least 15 minutes before whipping.
  5. Sometimes you need to keep the stand mixer going for quite a while. Don’t give up after a minute or two.
  6. A bit of vanilla makes the coconut cream a whole lot tastier.


Whipping Coconut Cream 1

Whipping Coconut Cream 2

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