Let us know if you give it a try! The brand I used was Natural Value pure coconut cream 20-22% milk fat. Its best to make your own milk, you get more from 1 coconut too!! It didn’t last more than a day when I made it the first time and get requests for it all the time now. Listed from best to worst: It’s perfect for topping desserts such as pie, hot cocoa, strawberry shortcake, and ice cream. Is this the part I should be using to make whipped cream and if so why not just use pure coconut oil? It was a good consistency for spreading on top of a pav. cocinut cream/milk tends to go bad fast if not refrigerated ? I was waiting for it and giggling to myself reading through all of these replies. What a disappointment. That is toooo freaking funny. I just have to say that this stream of comments is one of the most Delightful things I’ve ever read… I get Native Forest brand (none or few additives) easily through amazon prime….I live in Alaska. Hello. Any suggestions on how to prevent it from happening. What am I doing wrong? Do u have a recipe for if u make ur own cocanut milk? So if all you want to do is use it between cake layers and on the top it will be fine. :). We would really appreciate any advice. I used whole foods organic and yielded half the cream. And the “best of brands” comparison even more helpful that I thought! I recently bought one can at Trader Joe’s but haven’t had a chance to try it. Hello, I have a question about making coconut whipped cream. Organic coconut cream is a thicker version of coconut milk, made by pressing fresh organic coconut meat. This looks pretty simple! A small amount of soap, or oil from something left behind can cause the Coconut cream to fail. They are however most native to India, Thailand, Indonesia, Singapore and Pacific Islands. So disappointed when the shelf is bare. Coconuts come from all tropical regions. Turn your back and the heat from the Vitamix will ruin the cream you should have taken off before you turned your back! Maybe since this recipe has been posted, the stuff is flying off the shelves so fast that its almost FRESH when we’re buying it because they can hardly keep up with the demand! I used Trader Joe’s full fat coconut milk, as they didn’t have any cream. Very satisfying for a sweets addict! It's a brill dairy alternative. It unfortunately doesn’t do too well at room temperature, 2hrs would probably be the longest it would be able to keep! Due to how much liquid I added and the absence of the potato startch (I just subbed in coconut flour and the corn starch) I ended up with more of a heave torte like thing but it’s passable. Beat for 30 seconds with a mixer until creamy. I am trying to eat sugar free…. Still didn’t exactly turn out as I’d hoped as I think the brand of coconut milk wasn’t particularly good. Perfect coconut whipped cream is at your fingertips with this step-by-step tutorial! I recommend blending Xylitol into a fine powder with either a nutrabullet, food processor or coffee grinder and using that in place of sugar, it looks, tastes and feels just like refined sugar and is an anti microbial five atom molicule, I also suggest you find some derived from birch tree rather then corn as corn is very commonly modified genetically. I’ve been having a lot of trouble with coconut milk lately. Let us know if you give it a try! I’m interested in trying it, but don’t want to add sugar. Good luck! $3.89/33 oz. I also used a quick blender that I use for smoothies (an el-cheapo brand of a Nutribullet). Seriously AMAZING. Thanks so much for your kind words and lovely review, Liane. I’m sorry but this comment is very mean spirited. This will be our go-to whipped cream from now on! The can was chilled overnight and was super thick when I opened it. If so, do you use the whole can, including the liquid part, when you whip the cream? So, I came back to your web site to see if I did anything wrong. I used the TJ brand of full fat organic coconut cream .. maybe it’s because I didn’t have anything else to compare it too but it came out great! I also used vanilla powdered sugar which was great. You can blend it in a blender with crushed ice. Hi Alissa, are you referring to coconut butter? I have one, but don’t want to ruin the recipe if you already know it doesn’t work:). Complete fail, I’m so disappointed as I thought I had something for my daughter who is allergic to dairy. Do you think this would hold up like cool whip in a Watergate Salad? Room temp is hot here (~30 degrees) so I had to work fast. I refrigerated a can of Biona coconut milk and what separates out is water and rock hard dry coconut ‘cream’ that I had to chip apart with a spoon before i could whisk it. Both the cream and the milk don’t separate from the liquid. disappointed as this was my last resort for a vegan icing. Knowing how those work, you need a fat (like heavy cream) that remains liquid when chilled. I don’t know if my refrigerator is too cold or if the issue was the milk, but it never whipped up. Who needs traditional whipped cream!?! I’m trying to find a vegan, sugar-free recipe. The can must also be full-fat because you will be whipping the solid cream. Does it *require* powdered sugar? I tried with a different can and it was perfect. Hi Lynsi, we have updated the post with new brand recommendations and tips that should help for next time! Meant for the mixer i could use potato starch or cornstarch to get this whipped cream?!!!, watched videos about how the whipped cream and i think it would be to. We use coconut sugar will alter the color to slowly turn a beige. Fat on the rubber band coating lol had made sure that i a. 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