Coconut milk Frosting recipe

Over the past few years, whipped coconut cream has become one of my favorite tricks I’ve come up with in the kitchen. I love whipping up (literally) a batch for dinner guests, not even bothering to tell them it isn’t heavy whipped cream. I love how amazed people are when I tell them that it’s totally vegan and just 3 simple ingredients. I have shared how to make this glorious stuff within several of my recipe posts before, but I thought what better way to kick off my new Tutorial Tuesdays series than with this favorite how-to!

Plus, since canned coconut milks can vary drastically, I wanted to give you my comparison of 5 different coconut milk brands. You’ll be shocked at how different each one is. Because of the vary degrees of whipability (is that a word?) – the results and the work can be quite challenging if you choose incorrrectly. Due to the different stabilizers in each brand and sometimes even where the coconuts originate from, these can cause the much needed separation of the coconut cream from the water to just not work – no matter what you do.

Outside of the varying brands, I have also read that extra air in the can, may also cause less separation to occur. This isn’t something I have tested too much myself, but if you want to shake cans of coconut milk at the store, I say go for it. You are listening for little to no swishing around of the liquid in the can.

Whipped coconut milk is creamy, rich and thick, much like traditional whipped cream and the coconut flavor is very faintly there. Not nearly what you would expect it to be. The best part about homemade whipped coconut cream is all of it’s many uses and how much you can vary the flavor. You can add raw cacao powder for a chocolate cream, muddle some fruit and fold that in, maybe a squeeze or two of your favorite citrus, or even just a good quality all natural extract, you can even add a bit of your favorite liqueur. It would be hard to choose my favorite way to customize my homemade whipped coconut cream, but the easy part is actually making it. So, let’s get to it.

Refrigerate one can of full-fat coconut milk overnight (see my brand selections at the bottom of this post). Carefully open up the can.

There will be a layer of firm, waxy, thick white layer of coconut cream on top.

Carefully scoop out the firm, waxy, thick white layer of coconut cream and add it to your bowl. (chill the bowl if you’d like)
Save the coconut water for another use, like smoothies.

With your mixer or hand beaters on high speed, whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla extract, if using.

Voila, homemade whipped coconut cream, in minutes.

How To Make Whipped Coconut Cream
makes about 1 to 1 1/2 cups – depending on the brand

• 1 can full-fat organic coconut milk (see my brand suggestions below), refrigerated overnight
• 1 tablespoon maple syrup, honey, sugar, powdered sugar, etc (or more)
• 1 teaspoon vanilla extract

Optional Add-ins: raw cacao powder, vanilla bean paste, flavored pure extracts

1. Carefully open the can of refrigerated coconut milk, being careful to keep it level. There will be a firm, waxy, thick white layer of coconut cream on top.*

2. Scoop out the coconut cream and into a large bowl or the bowl of a stand mixer. (If it is hot in your kitchen, place your mixing bowl in the freezer for 5 minutes or so.) Stop scooping when you reach the water in the bottom of the can. Save this for smoothies or drink it as is. Just don’t add this into the solid cream for whipping.

3. Using a mixer or hand beaters on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla, if using.

Whipped coconut cream is best served immideately, but can be stored in an air tight container for up to a week. It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve.

*Alternatively, if you know that your coconut cream is good and solid (meaning a brand you have used before and can trust), you could turn the can upside down, open the bottom of the can instead and pour out the coconut water that way. This will only work if when you turn the can upside down, your coconut cream is so solid that it won’t move.

A) Thai Kitchen Coconut Milk – available in Organic and Regular

Out of the can: The coconut cream separated perfectly and was very easy to scoop away from the water. It was thick, waxy, smooth and very creamy.

When whipped: Whips up nicely, has a nice, light quality, it’s creamy and smooth and bright white in color. Very easy to pipe and holds it shape pretty nicely.

Notes about the product: I sampled both the organic and the regular. Both produced the same results. In the past I have had issues with this brand separating properly (a year or two ago), but had no issues this time with two different cans. I was quite please with this brand. I am curious if they change their formula and ingredients, from time to time.

Ingredients: (Organic) Coconut, Water, Guar Gum

BPA claims: No mention on the can itself.

B) 365 Everyday Value (Whole Foods) Organic Coconut Milk

Out of the can: Not easy to separate the coconut cream from the coconut water, very thin, not waxy at all.

When whipped: Thickens up a bit when whipped, but not too much. Not easy to pipe and doesn’t hold it’s shape.

Notes about the product: Some people swear by this brand for whipping, I have never had good results with it.

Ingredients: Organic Coconut, Purified Water, Organic Guar Gum

C) Native Forest Organic Coconut Milk

Out of the can: Very thin, nearly impossible to separate the coconut cream from the water, not waxy or thick at all.

When whipped: Didn’t whip up at all. Wouldn’t pipe. (photo above right shows it after being whipped and piped)

Notes about the product: I have bought this brand in the past and it whipped up perfectly, this used to be my favorite brand – hands down. However I tried two different cans during this testing, both with the same results. I am guessing they must have changed something about their product.

Ingredients: Organic Coconut, Water, Organic Guar Gum

EDIT 06/15/14 – I have since had a cans of Native Forest that worked perfectly, sadly they just aren’t consistent at all. Out of the four cans that I bought last week, two set up perfectly with a thick waxy layer of coconut cream and two did not.

D) Natural Value Organic Coconut Milk

Out of the can: Very thick and waxy, somewhat crumbly. Feta cheese type consistency.

When whipped: Whips up really nicely, thick and light. Not quite as smooth and creamy as Thai Kitchen or the Trader Joes Coconut Cream, but this is likely due to it not containing any gums or additives. Also has a very very subtle grey tint to it, versus a perfect bright white. Great flavor.

Notes about the product: Nothing extra added!

Ingredients: Organic Coconut Extract, Water

BPA claims: “BPA-FREE CAN LINING”

E) Trader Joes Coconut Cream

Out of the can: No separation to deal with, as the can ONLY contains coconut cream, no coconut water. Very thick and waxy, creamy and thick. Great flavor, a tad sweetener than the other brands.