The Basics: Whipped Coconut Cream Tutorial

September 4, 2013 § 2 Comments

Ginger tarts with whipped coconut cream

Ginger tarts with whipped coconut cream

So I totally thought I had this down but turns out I had it all wrong. We buy coconut cream and coconut milk in trays from Ceres (an organic supplier) and every time I tried to make whipped coconut cream like the other foodie blogs told me my cream separated/split into waxy cream and water. If I didn’t put the coconut milk can in the fridge overnight and just scooped out the cream on top (Ceres cans aren’t homogenised) and beat it very briefly it was OK, just very thick and not light and fluffy like dairy whipped cream. And it definitely split if I added anything to it, like vanilla extract. I tried coconut cream instead, same problem (I’m pretty sure what we call coconut cream in NZ, elsewhere in the world call coconut milk, and their ‘lite’ coconut cream is the same as our coconut milk).

After our third night of curry in a row thanks to all the failed coconut cream experiments I thought stuff this and bought another brand from the organic store, popped a can each of coconut cream and coconut milk in the fridge and opened them both the next day. And the heavens opened.

The coconut milk was just a well homogenised liquid that hadn’t separated at all but the coconut cream was DELIGHTFUL. I could tell immediately it would whip into a luscious fluffy cream that I could heap onto thickshakes and pies and use as icing for cakes.

But how to know which brand to buy?

After more digging it turns out the ORIGIN of the coconut is important. I don’t know why but it is. So here are my top three tips for great whipped coconut cream:

+ DO NOT buy Sri Lankan origin coconut cream, Thai seems to be the best.
+ If in NZ, buy coconut cream, not milk. A little guar gum in the ingredients is fine.
+ Do not buy coconut cream with stabilisers as it won’t separate.

Edited to add: I have tried both the Spiral coconut cream and Trade Aid coconut milk – both are great. All of the Thai ones at the supermarket had stabilisers in them so I didn’t bother buying them.
OCT 12, 2013 UPDATED: I have also tried the 100% coconut cream Ayam brand, however this, like the organic Ceres brand, didn’t seem to whip properly, although the origin from memory was Malaysia, not Thailand. I’m now thinking the guar gum is what helps the cream to whip beautifully. If anyone can shed more light on the Great Coconut Cream mystery let me know.

Kale and coconut cream pie thickshake

Kale and coconut cream pie thickshake

Whipped Coconut Cream (vegan, soy free, nut free)
1 can Thai coconut cream
1 tsp vanilla extract
3-4 drops stevia or a tsp of favourite sweetener

Place can in fridge and leave overnight. Remove from fridge, turn upside down, open and pour the liquid into a cup. reserve for use in a smoothie or thickshake. Scoop remaining cream into a bowl, add vanilla and sweetener and beat with an electric mixer until light and fluffy and well incorporated.



§ 2 Responses to The Basics: Whipped Coconut Cream Tutorial

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

What’s this?

You are currently reading The Basics: Whipped Coconut Cream Tutorial at Made with Zana.


%d bloggers like this: