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...
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.
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.
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!
I make coconut milk pudding.
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!
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/
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:
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.
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