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Making whipped cream from coconut milk?

by (2377)
Updated September 16, 2014 at 7:15 PM
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
5509 · April 14, 2012 at 7:57 PM

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

65bf1ca7071028018c6d8305d0ddcd76
3049 · 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 · 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 · March 23, 2011 at 2:46 PM

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

B3c62d89cd47b7d7209b6a99243d0ded
10768 · September 15, 2010 at 5:30 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
22913 · September 15, 2010 at 5:13 PM

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

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50 · September 15, 2010 at 4:43 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.

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2409 · September 13, 2010 at 7:17 PM

I love and hate you equally.

3eb3f79868b24b3df4450ea2d4f9a5d5
2377 · September 12, 2010 at 6:38 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
20787 · 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
10768 · September 11, 2010 at 10:08 PM

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

B3c62d89cd47b7d7209b6a99243d0ded
10768 · September 11, 2010 at 10:07 PM

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

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9647 · September 11, 2010 at 6:32 PM

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

47a42b6be94caf700fce9509e38bb6a4
9647 · September 11, 2010 at 5:51 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
2759 · September 11, 2010 at 5:20 PM

Yes, please. Don't hold back!

47a42b6be94caf700fce9509e38bb6a4
9647 · September 11, 2010 at 5:17 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

B3c62d89cd47b7d7209b6a99243d0ded
17
10768 · September 11, 2010 at 4:45 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.

B3c62d89cd47b7d7209b6a99243d0ded
10768 · September 15, 2010 at 5:30 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
22913 · September 15, 2010 at 5:13 PM

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

B3c62d89cd47b7d7209b6a99243d0ded
10768 · September 11, 2010 at 10:07 PM

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

5841391284e7af8c495c54bd90d3a795
2759 · September 11, 2010 at 5:20 PM

Yes, please. Don't hold back!

47a42b6be94caf700fce9509e38bb6a4
9647 · September 11, 2010 at 5:17 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.

933441d79f93f9ceb03402aa2b0f1b23
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40 · July 24, 2011 at 9:44 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 · 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.

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13993 · September 11, 2010 at 6:08 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!

Ace59c300fe96fbd2af8aec009e73c39
50 · September 15, 2010 at 4:43 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.

3eb3f79868b24b3df4450ea2d4f9a5d5
2377 · September 12, 2010 at 6:38 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
20787 · 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
10768 · September 11, 2010 at 10:08 PM

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

47a42b6be94caf700fce9509e38bb6a4
9647 · September 11, 2010 at 6:32 PM

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

A3269fe0a61095e260809d4569c48f0e
2
45 · 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?

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2
120 · September 11, 2010 at 5:24 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 · September 11, 2010 at 5:51 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.

Ace59c300fe96fbd2af8aec009e73c39
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50 · September 15, 2010 at 4:42 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 · March 23, 2011 at 2:46 PM

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

9df894726ba8b50650dff73dd60e60d3
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20 · September 13, 2010 at 5:00 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
2409 · September 13, 2010 at 7:17 PM

I love and hate you equally.

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0 · December 28, 2013 at 4:39 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!

Cac3619efda45ff6580533deb88c4f53
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0 · December 28, 2013 at 4:31 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!

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11557 · April 14, 2012 at 8:35 PM

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

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0 · April 14, 2012 at 7:51 PM

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

78cb3c4f70de5db2adb52b6b9671894b
5509 · April 14, 2012 at 7:57 PM

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

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147 · March 20, 2012 at 3:19 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 · 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.

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18671 · September 11, 2010 at 6:02 PM

I wonder if coconut cream would work better?

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