The perfect addition to any dessert! This coconut whipped cream can be infused with any flavor you desire and/or color (beet juice for pink, too cute for Valentines day).
I originally shared a very basic whipped cream recipe back on my brownie bites recipe, a lot of you had a hard time finding that post so I decided to make it its own content. For easy finding.
Traditionally you use coconut milk that’s full fat without guar gum in it. I’ve had good results with that when I can actually find a coconut milk brand that doesn’t add guar gum. Otherwise the milk doesn’t set up correctly and the fat won’t harden when you refrigerate it overnight. So I started using this coconut cream from Trader Joes. The whole can firms up and it whips perfectly, every single time.
I know not everyone has a TJ’s in their area, so remember you can use coconut milk (in a can). I recommend Thai Kitchen, I’ve had the most success using that brand. It will yield about half as much though.
Coconut Whipped Cream
Prep
Total
Yield 2 cups
Ingredients
- 1 can Coconut Cream, Trader Joes (or Coconut Milk)
- 2-3 tbsp Sweetener, Powdered Sugar, Maple Syrup
- 1/2 tsp Vanilla Bean Powder, or 1 tsp Vanilla Extract
Instructions
- Prep ahead by placing your coconut cream in the fridge overnight.
- Chill your mixing bowl and beater(s) in the freezer for 10 minutes, before whipping.
- Remove from the freezer and add in your coconut cream. If you’re using a different brand make sure it’s full fat and only add in the solid pieces. That’s why I use the Trader Joes brand for this, the whole can firms up and it works the best.
- Whip coconut cream until smooth, stop to scrape the sides down and add in everything else. Continue whipping till evenly combined and stiff peaks are formed.
- Transfer to an airtight container and refrigerate.
- This will keep about for 7 days.
Perfect to pair with dark chocolate dipped strawberries!
I cannot believe more companies have not jumped on the bangwagon of creating straight coconut cream like TJ’s. Trader Joe’s coconut cream is the shizzznay! P.S. I don’t know what that means, but it seemed appropriate for this time.
RIGHT?! It’s literally PERFECT in every single way. I have no idea either, I’d much rather get a can of something I know will be what I need than a can of failed attempts. I can’t even guess how many cans I’ve gone through, testing out different brands. I still use them for smoothies, but they never could make this texture of whipped cream. Trader Joes has truly spoiled me haha <3
Totally agree! I only use an entire can of coconut milk for sauces or ice cream. Otherwise I’m just scooping the cream off the top and trying to remember to use the liquid for something else, usually smoothies (but 1/2 the time I forget about it). So glad Trader Joe’s gets us 🙂
Same here! Literally word for word, I’m totally guilty of leaving a few cups of it to waste away in my refrigerator haha. Yes, Trader Joe’s completes me <3
I couldn’t find canned coconut milk at any store that didn’t have guar gum in it and there’s no Trader Joe’s around here so I went online and bought some of the Trader Joes brand – same picture as you show above. I made the coconut whip for thanksgiving and it looked perfect and it seemed perfect – whipped up just like whipped cream – you couldn’t tell by looking at it that it wasn’t dairy BUT, here’s the ginormous BUT – it tasted horrible! There is some sort of chemical flavor – I don’t know what went wrong. I wondered if it was the vanilla – maybe I had old vanilla and it was bad. I hope it wasn’t the coconut milk as I have 5 more cans and I have been hesitant to do anything with them. Bummer! I want to make yummy coconut whip!! I may try again this weekend. It was a real disappointment as I was hosting Thanksgiving for the first time and my meat-loving father and brother came so I wanted to impress but this was yucky. Do you have any idea what went wrong?
Thanks,
Delia, I am truly so sorry to hear this. I feel terrible that you went to all this trouble for a bad result. I would assume one of the ingredients went bad. Open up another can, after checking the date and give it a smell before using. If it smells neutral, give it a taste before using it. Do this with all of your ingredients to eliminate whichever one is spoiled. What sweetener did you use?
Please don’t feel bad! I love the recipes you make and this one too — I have made it before but back when I could easily find guar gum-free coconut milk then all of a sudden it seems all the coconut milk everywhere has it. I don’t remember about the sweetener – I think I would have used maple syrup as that would have gone nicely with my pumpkin pie squares or organic sugar. I don’t recall any maple-y hint to the end product though.
I will try again. I found another can of guar-gum free coconut milk at the natural food store but it was quite a bit more expensive. I will have to make some for Christmas eve as I want dessert too! ON another note, I went to a Christmas Party yesterday and since my husband didn’t want me to ‘make a fuss’ and ask the host what the food would be I didn’t only to have my expectations confirmed there wasn’t one thing there I could eat. I brought larabars for a snack. I ordered some take out Vietnamese food afterwards. it was yummy.
Can it hold up on a cake in the fridge for a few days or only in a sealed container? I want to sub real whipcream on a chocolate cake
I would really recommend keeping it stored in an air-tight container and adding it on to your cake right before serving, otherwise it won’t taste fresh and will make the cake soggy.
Can I infuse herbs or tea into this and then refrigerate and then whip?
Absolutely, you could take a portion of the coconut cream and heat it over medium heat with whatever you wanted to infuse it with and then let it cool overnight and whip it chilled with the remaining solid coconut cream.