How to make coconut whipped cream

Coconut whipped cream

I’ve heard from a lot of people that making coconut whipped cream has proven to be a serious challenge – often times they can’t get the coconut milk fat to separate from the water, even after the can’s spent a good 24 hours in the refrigerator. Unfortunately, this has little to do with your cooling chamber and a lot to do with the stabilizers used to keep the coconut milk fat suspended in the liquid; the ingredients in some cans just won’t allow the two to separate.

Stabilizers aside, the other culprit is too much air – which you can avoid by picking up the can of coconut milk and giving it a gentle shake. If you can hear the liquid sloshing around, you need to put it back on the shelf – chances are this can is a dud as far as making coconut whipped cream is concerned. What you need to listen for is a small pocket of air that moves around, making a soft gurgley sound. This method has proven to be effective in finding cans of coconut milk that encourage milk fat separation. In other words, it’s never let me down. Not once.

If you don’t feel confident in your ability to differentiate between sloshing and gurgling, Thai Kitchen will be your best (and safest) bet. In my experience, it’s the only brand of coconut milk that has consistently produced good quality whipped cream. If you’re rolling your eyes because their cans are lined with BPA – I knooow. It pains me, but I suck it up and buy it because I’m not a fan of buying $2 cans of coconut milk that yield separation only 50% of the time. Which is what usually happens when I bring home Native Forest coconut milk with high hopes of turning it into whipped cream. When in doubt, buy a few different cans and experiment to see which brand works best for you. But for the love of Buddha, do not try to speed up the process by freezing the can. You’ll be left with a solid block of coconut milk and a half-exploded can. Not that I know from experience, or anything.

Update: The issue with Native Forest coconut milk appears to be the source. Milk sourced from Thailand typically separates, while the milk sourced from Sri Lanka usually does not. Also, the only brand of coconut milk I’ve had 100% success with is Aroy-D. It takes a bit longer for the cream to fully separate from the water, but the quality of the cream is so much better than that from any other coconut milk I’ve used. Also, Savoy coconut cream is also great, but you still need to refrigerate it as it does contain water (contrary to popular belief, ALL coconut creams contains water).

Another update: I got to the bottom of all our coconut milk problems. READ THIS POST

Refrigerated coconut milkThe good stuffWe be whippin'Iced coffee with coconut whipped creamStrawberries and coconut whipped creamDUDE

Notes: My favorite thing about this recipe is that it’s super customizable and can take on whatever flavor your little taste buds desire. Strawberry? Muddle some strawberries and mix them in. Lemon? Squeeze in a bit of juice and add some zest for an extra kick. Peanut butter? A few scoops of the natural creamy stuff makes for a delicious peanut butter cream. Chocolate? I think you know what to do. You could also go crazy and add some whiskey and a bit of caramel sauce. And then use the boozy whipped cream to smother your favorite chocolate bundt cake. Or you can enjoy the creamy white stuff, in its simplest form, atop your favorite caffeinated beverage, with fresh fruit, or with strawberry-coconut shortcakes (which are coming soon). I’ve found 2 tablespoons to be perfect, but feel free to add as much or as little sugar as you’d like. Oh, and vanilla bean in place of the vanilla extract = ace.

VERY IMPORTANT UPDATE: A 43˚F refrigerator makes for ideal coconut whipped cream conditions. As in, coconut whipped cream that is so perfectly soft it can be made with a whisk instead of a hand mixer, yet firm enough that you can scoop it out of the can without having to worry about losing it to the water.


1 can full fat coconut milk, refrigerated for 24 hours
1-2 tbsp powdered cane sugar
1/2 tsp pure vanilla extract


Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.

Yield: about 1 1/4 cups


  • Reply vanilla bean blog 14 May 2013 at 2:12 PM

    Thanks for the tips! I’ve made this a few times and really liked it, but never thought to refrigerate the can overnight. Brilliant.

  • Reply Megan 14 May 2013 at 2:35 PM

    Can’t wait to try this!

  • Reply Asha @ FSK 14 May 2013 at 3:13 PM

    Wow!! This is so simple. I have to try this soon!

  • Reply london bakes 14 May 2013 at 3:16 PM

    I opened a can of coconut milk the other day and was really annoyed that it had split when I wanted to use it as a liquid. I obviously should have gone the booze and caramel route instead of using it to make dinner ;)

  • Reply eatgreatbegreat 14 May 2013 at 3:17 PM

    This sounds delicious! Thanks for the tips!

  • Reply Joy Messier 14 May 2013 at 4:19 PM

    Thanks for the tips! I’ve been meaning to try this!

  • Reply Kathryne 14 May 2013 at 5:15 PM

    It’s about time I tried this coconut whipped cream thing. Thanks for the tips! Especially the one about the freezer, not that I’d have been tempted to try or anything.

  • Reply kelsey 14 May 2013 at 6:04 PM

    I’m totally picturing you crouching in the cap hill whole foods shaking cans of coconut milk. LOVE IT. Will definitely be following suit, this is groundbreaking stuff Ash. ;) <3

  • Reply Anonymous 14 May 2013 at 6:40 PM

    It’s the BPA that makes it reliably whippable, heh heh.. heh… :( I was going to recommend buying the Thai brands (Chaokoh, etc) because I never have trouble whipping them up, but I realized their cans probably have BPA in them too? ack! Just can’t win.

    I’m curious why you say to use a can of coconut milk, though. Why not just buy cans of coconut cream instead of separating it in the can?


    • Reply Ashlae 14 May 2013 at 7:19 PM

      Hi Embla! I tend to stay away from products that aren’t readily available to most people. I live in Denver and have a hard time tracking down coconut cream, so I figure most of my readers will too. Besides, separating it in the cane is cheaper, anyway ;)

    • Reply Lindsay 15 May 2013 at 3:00 AM

      They have cans of coconut cream at trader joes, which a lot of people have access to.

      • Reply Brenda Sheets 15 July 2013 at 3:13 PM

        YES! Trader Joe’s Coconut Heavy Cream works like a dream. I’ve never had a problem–not even once! I use Whole Foods for coffee and other general uses but Trader Joe’s is definitely for whipped cream.

    • Reply Ashlae 15 May 2013 at 3:14 AM

      Full fat coconut milk is still far more accessible than coconut cream.

  • Reply molly yeh 14 May 2013 at 7:11 PM

    brilliant! i want to do this for my next cake! i also recently started replacing regular milk with coconut milk in a magnolia chocolate cake that i make, and it is way moister and has a whole new flavor element! i’m thinking coconut chocolate cake with coconut whipped cream on top.

    • Reply Ashlae 14 May 2013 at 7:17 PM

      I’m thinking you should invite me over for that cake.

  • Reply Robyn Stone | Add a Pinch 14 May 2013 at 7:14 PM

    I love coconut whipped cream! It tastes delicious and will be great on all the fresh berries of the season!!! Yummy!!!

  • Reply NotGuiltyPleasure 14 May 2013 at 9:38 PM

    Awesome, I will definitely try this! I bought a package of coconut whipped cream but found the taste to fake! Great tips, thanks for sharing.

  • Reply Lisa 15 May 2013 at 12:17 AM

    Thank you for this. Although I could have used it Sunday since I was trying to make some :)

  • Reply Anna {Herbivore Triathlete} 15 May 2013 at 12:20 AM

    That strawberry shortcake looks incredible! I love coconut whipped cream, but like you, have found that some brands don’t whip up as well.

  • Reply Jade Sheldon 15 May 2013 at 4:04 AM

    I’ve yet to try it but I think now I have to. Especially since berries are finally coming into season…

  • Reply gingergirl 15 May 2013 at 6:01 AM

    this looks absolutely AMAZING. saw your cake on instagram and oh my did it look good! i’m thinking banana cake, with chocolate ganache sandwiched in between, topped with this whipped cream and berry compote. oh my.

  • Reply GlutenFreeHappyTummy 15 May 2013 at 7:50 PM

    This is so helpful! Thank you!!

  • Reply Laura 15 May 2013 at 9:16 PM

    Yes, Thai Kitchen is my homie for this particular application too. Peeps need to be real on BPA and realize that having consistently successful coconut whip is REALLY EFFIN IMPORTANT.

    Also, I bought that TJ’s coconut cream hoping it would be all whip, all the time. But I found that shit gritty as hell. Have you tried it? Did I get a bad can? I feel like, as an American with regular access to TJ’s, you will have ALL the answers on this :)

    • Reply Kris OMalley 15 July 2013 at 5:18 PM

      I tried the trader’s joe’s coconut cream in hopes of finally having to stop being disappointed over many many cans of coconut milk not firming up and then getting mad and tossing it out. I bought several cans of the Trader Joe’s coconut cream and yes it made nice whipped cream but whatever it is that is added to it, some long name I cannot pronounce, and it makes me cough everytime I eat it. So whatever that junk is they put in their makes it firm but it is very gritty and not smooth, not buying again.

      • Reply Nevin 17 August 2013 at 7:51 AM

        Agree with TJ coconut cream using ingredient that makes it gritty and also makes me cough. Not a good option.

    • Reply Adrianne 7 March 2017 at 3:16 PM

      TJs coconut cream is nasty from my experience, too. I’m assuming it’s the unpronounceable additives. Sure it’s cheap, but it’s nasty! And mine didn’t whip up any better than the Thai kitchen brand. Next time I’m going to try a big box of arroy-d. I’ve never thought to use that for coconut whipped cream!

  • Reply Constance 17 May 2013 at 11:24 AM

    It look sooo good! and you photos are gorgeous!

  • Reply Erin Van Genderen 21 May 2013 at 1:42 AM

    So good. I made this for tonight’s dessert (for our one-year wedding anniversary) paired with fresh raspberries and shaved dark chocolate. Perfection!

  • Reply Thess 21 May 2013 at 5:08 PM

    Wow, this looks so delicious! I have just discovered your blog, and I am very impressed! Your photos are amazing and I love your recipes :) btw, I understand you are going to europe – you should come to scandinavia! Expensive (at least in norway), but breathtakingly beautiful!

  • Reply Meg 22 May 2013 at 9:29 PM

    Shit this looks orgasmic.

  • Reply Sarah 23 May 2013 at 4:48 AM

    I’ve never had rhubarb before!

  • Reply Kitty 24 May 2013 at 3:31 PM

    Thanks for the explanation. I’ve always wondered what the deal was with certain brands separating.

    A hint from Chloe Coscarelli: if you use vanilla bean instead of vanilla extract, it won’t add any unnecessary liquid to the cream, which helps prevent it from being runny.

  • Reply Easy Coconut Whipped Cream « Detoxinista 30 May 2013 at 12:00 PM

    […] Coconut Whipped Cream (using powdered sugar) by Oh, Ladycakes […]

  • Reply Watermelon Cake & How to Make Coconut Whipped Cream | Food For Fat Loss Challenge! 3 June 2013 at 1:07 PM

    […] Thai Kitchen brand [full fat] Coconut Milk is your best bet for great coconut whipped cream.   More details here on how to do this here Here’s a quote from the above site: “Pick up the can of coconut milk and give it a […]

  • Reply J.S. @ Sun Diego Eats 4 June 2013 at 11:45 AM

    I’ve seen many posts for the coconut whipped cream but this is the first time I’ve seen it broken down by which types work and why some don’t work and others do. Thank you for going the extra mile!

  • Reply A Different Kind of Date Night. | The Distracted HousewifeThe Distracted Housewife 4 June 2013 at 11:56 AM

    […] the rest of our night was spent making a paleo dessert (Coconut whipped cream and fruit) We failed miserably but still had fun trying to do something new together. Then we […]

  • Reply Eric Isaac 6 June 2013 at 3:29 PM

    cans of coconut cream at Trader Joe’s – just the cream, no milk. Will vastly improve your whipped cream making experience!

  • Reply June Favourites List, My Props Organized And A Big Catch Up. | Cook Republic 12 June 2013 at 11:17 PM

    […] Polish blog has very interesting recipes.    This stunning Tasmanian blog.    Whipped cream with a difference.   Tunes I am trying to brainwash myself with on my train journeys – […]

  • Reply Friday Recipe: Coconut Whipped Cream from Oh Ladycakes | 14 June 2013 at 12:59 AM

    […] for me I ran across this recipe from!  It had the potential to solve my creamy-dilemma, but I was a little skeptical. […]

  • Reply COCONUT WHIPPED CREAM | Gardengal Bevy 14 June 2013 at 2:10 AM

    […] for the rest of the article and TONS of photos:  please click this link: […]

  • Reply Chocolate-Chocolate Chip Cherry Pancakes | 321delish 16 June 2013 at 8:25 AM

    […] chocolate chips cherries coconut whipped cream  […]

  • Reply danielle 19 June 2013 at 7:01 AM

    I have a hard time paying so much for cans of coconut milk since I cook with it pretty often, so to save a little $$$ I have started buying the large cartons of coconut milk (usually found by the almond/soy milks in the refrigerated health food section of my store), which cost about the same as a can but are usually 4x as much milk, then just freeze smaller amounts in baggies for later. Has anyone tried making whipped cream out of coconut milk from the cartons instead of a can?

    • Reply Ashlae 19 June 2013 at 7:44 AM

      Canned coconut milk and carton coconut milk are two entirely different milk products. Unfortunately, you will not be able to make whipped cream from the carton variety, as there are too many additives binding what very little milk fat there is, to the water.

    • Reply Connie 4 August 2013 at 12:00 AM

      If you look you will see that it is indeed NOT coconut milk. It is a coconut milk beverage. Kind of like the difference between 100% orange juice and orange kool aid or Tang. It may taste like coconut and can be used to replace milk but it is not coconut milk.

  • Reply Weekend Recap | Captivating Bliss 23 June 2013 at 6:26 PM

    […] And finally, I made these bad boys. Paleo & allergen free carrot cake cupcakes and coconut milk whipped cream. […]

  • Reply Bookmarked | A Slice of Peru 24 June 2013 at 11:27 AM

    […] you ever wanted to make coconut whipped cream. Sounds amazing. Here is […]

  • Reply Deborah @ Delicious Happens 25 June 2013 at 9:08 PM

    I’m new to your site. I love EVERYTHING here!! Fabulous recipes (and photos)!!

  • Reply Michelle 5 July 2013 at 6:55 PM

    HELP! I did all the prep work, the can separated beautifully. Got nice chuncks of coconut cream/fat in bowl. Then the whipping started but nothing else. I whipped hoping to see air or fluffiness but instead I start getting a grainy mess. It looked like I over whipped but it was only 30 seconds.
    The only thing I can think about is the heat. Maybe the kitchen is too hot (July in NYC).
    Any suggestions or trouble shooting? I put the cream back in the fridge to hopefully try again.

    • Reply Ashlae 5 July 2013 at 10:04 PM

      If it’s grainy, it’s because you got a bad can of coconut milk. :( Also, coconut milk whipped cream isn’t going to get as light and fluffy as its dairy containing counterpart – but it absolutely should not be grainy.

  • Reply Tonya 15 July 2013 at 11:52 AM

    I used the Trader Joes brand of full fat coconut milk and it was AMAZING. Other then about 2 tablespoons of coconut water the rest was creamy coconut goodness. The only kind of canned full fat coconut milk I will use from now on. Plus, the recipe was a hit.

  • Reply Dairy Free Coconut Berry Trifle Recipe | iFOODreal 15 July 2013 at 1:07 PM

    […] asian brands. It is 100% the coconut milk will separate. If you live outside of North America, Oh, Ladycakes explains really well how to choose good for whipping can of coconut […]

  • Reply Brian 16 July 2013 at 8:00 AM

    Have you tried doing this with Cream of Coconut? I see Goya makes it, and I’ve used both the milk and the cream in my ice creams, but I often have the coconut cream left over.

    • Reply Ashlae 16 July 2013 at 11:43 AM

      Hi Brian! I haven’t. A lot of coconut creams have weird stabilizers added to them and I prefer to stay away from those.

  • Reply Gluten Free Green Tea Crepes | Minimalist Baker Recipes 18 July 2013 at 2:58 AM

    […] For the filling I wanted to make a white chocolate coconut whipped frosting after seeing Oh She Glows’ AMAZING 2-ingredient chocolate frosting. I mean, whoa. I employed the same method but I think my can of coconut milk was a dud. If only we could all have that Ladycake finesse. […]

  • Reply Nil 25 July 2013 at 10:49 PM

    I had success with Thai Kitchen brand milk, then last time it failed. I’m pretty sure they are watering it down, since the ingredient list includes water. I need to find a good source in Canada!

    • Reply Ashlae 25 July 2013 at 11:48 PM

      THOSE JERKS. If you have a Whole Foods, theirs is best.

      • Reply Erika 25 June 2016 at 8:31 AM

        I bought a couple brands from whole foods, and didn’t have success with either. I’ve tried Thai Kitchen (I’m in Canada, does that make a difference?), natural value coconut milk AND their coconut cream (both of which were from whole foods and NOT “value” price!), and another brand I don’t remember.
        I tried making this last year and followed all the directions – to no success, and I tried again this year to no success. I’m trying to make a nondairy whipped topping for my mom’s birthday cake and so far this is turning into an annual “let’s-waste-money-mixing-coconut-milk-into-sludge.”

        What am I doing wrong? I so want this to work, but I’m finding it very disheartening – especially when it seems everyone else finds success with it!

        • Reply Ashlae 28 June 2016 at 6:41 AM

          Hi Erika –

          Hmm, perhaps the temperature of your refrigerator is too low? I’ve found that to be an issues when my cans don’t separate properly. Sorry I can’t be of more help!

  • Reply brown rice and quinoa pancakes | Goodness is.... 27 July 2013 at 8:36 PM

    […] be kept in a glass or porcelain dish, covered, to retain moisture.  Serve with pure maple syrup, whipped coconut cream and saute banana slices, chopped walnuts, or seasonal fruits blue and red […]

  • Reply chocolate cherry cream cakes | beside my teacup 30 July 2013 at 7:39 AM

    […] whipped cream – this post from Oh, Ladycakes will break it down for […]

  • Reply Teddi 31 July 2013 at 3:42 PM

    Is there an alternative to the powdered sugar? Do you think that I could get away with maple syrup, honey, or coconut sugar?

    • Reply Ashlae 1 August 2013 at 5:39 AM

      Yep! But it’ll make the whipped cream a bit on the runny side.

  • Reply Challenge Accepted! | realityisthenewblack 5 August 2013 at 1:46 AM

    […] Coconut Whipped Cream […]

  • Reply (the best) Pregnancy Chocolate Pudding | two lines to rule them all 9 August 2013 at 4:34 PM

    […] haven’t made this coconut whipped cream from Oh Lady Cakes yet, but I do have a can of Trader Joe’s coconut cream in my pantry so am sure I’ll be […]

  • Reply Dairy Free Coconut Berry Trifle Recipe | My Blog 11 August 2013 at 8:17 PM

    […] asian brands. It is 100% the coconut milk will separate. If you live outside of North America, Oh, Ladycakes explains really well how to choose good for whipping can of coconut […]

  • Reply vanillakitchen | Eiskaffee Loco - vanillakitchen 12 August 2013 at 1:03 AM

    […] Kühlschrank, deswegen hatte sie eine etwas festere Konsistenz (ich lagere sie dort, um jederzeit Kokosschlag machen zu […]

  • Reply Honey and Vanilla Baked Peaches with Whipped Coconut Cream | The Bounty Hunter 15 August 2013 at 4:35 PM

    […] If you are looking for more detailed information about whipped coconut cream, there is great post on Oh Lady Cakes. […]

  • Reply Time Warp | sumpretty 22 August 2013 at 10:09 AM

    […] Coconut whipped cream. Thank you Oh Lady Cakes. […]

  • Reply Coffee Date Porridge with Coconut Whipped Cream - Apples Under My Bed - A food diary. 19 September 2013 at 2:01 PM

    […] brown sugar or more Pure Maple Syrup here) 1 heaping teaspoon (or two) Coconut Whipped Cream (see this great tutorial. You’ll need to make this in advance, I always keep cans of coconut milk in my fridge for […]

  • Reply Golubka Kitchen 21 September 2013 at 1:21 PM

    […] rosemary or to taste 1-2 apples – peeled, cored and shredded1/2 cup yogurt (any kind you like)coconut whipped cream – optional chopped pistachios – […]

  • Reply Vegan Dirt Cake | Minimalist Baker Recipes 12 October 2013 at 4:01 AM

    […] started with coconut whipped cream. The ladies at Lunchboxbunch and Oh, Ladycakes helped me on this one and I finally got a version that actually whipped up like the real stuff! […]

  • Reply flynn rhodes 27 October 2013 at 6:32 PM

    Thank goodness I’m not the only person who ended up with a soupy bowl of unwhipped coconut milk.Many people say how easy it is..Ha! I used Goya and it was a disaster.No filling for my whoopie pies!I will make sure I shake the cans&listen for a goey sound!

  • Reply Date, Coconut and Banana Smoothie - Apples Under My Bed - A food diary. 6 November 2013 at 9:03 PM

    […] ripe Banana* 8 dried pitted Dates 1/3 cup Boiling Water 3/4 cup Coconut Water leftover from making Coconut Whipped Cream ** (I always have cans of coconut milk in my fridge for this purpose) 1 teaspoon Vanilla Extract […]

  • Reply How to Make Coconut Milk Whipped Cream | Honk If You're Vegan 13 November 2013 at 4:10 PM

    […] the other night and this time it didn’t work, so I’ve updated the recipe with help from Oh Lady Cakes. Now I just us the fatty layer of coconut milk which seems to work more […]

  • Reply Gingerbread Cake w/ Whipped Coconut Topping by Oh, Ladycakes | Front & Main 6 December 2013 at 7:00 AM

    […] Once you’re ready to serve the cake, top with fresh coconut whipped cream, fresh raspberries, and a dusting of cocoa […]

  • Reply The Seven Hopes United Blog | Tasty Tuesday Strawberry Shortcake 21 January 2014 at 2:03 AM

    […] Sweetened whipped cream or coconut whipped cream […]

  • Reply Vegan Brownie Love Puddings - Apples Under My Bed - A food diary. 13 February 2014 at 12:07 PM

    […] me, and then we dove into these vegan brownie love puddings, topped with blood plums and a side of coconut whipped cream. I cannot decide whether I prefer them baked or raw (I made both for comparison’s sake), so […]

  • Reply vicki 26 February 2014 at 9:25 AM

    Now, I am so weird about bpa and food in cans. I love coconut milk in cans so much that im willing to die a bpa related death for its goodness. I thought I was the only human alive who put her canned coconut milk in the fridge! Oh the yummy fatness, the dream of delights, the spoon straight into the jar, the blissful high, who gives a shit about chocolate…and limes…and olive oil…and cucumbers….and did I mention that im fat? Lol Thanks for broadening my horizons! This stuff is amazing on tacos too! I buy cans and empty them into mason jars and store them in the fridge. They always separate, and im sure it would last forever! I put the liquid in the freezer and use for soup flavoring; in mason jars…lasts forever.

  • Reply Love and kindness and chocolate avocado mousse - Apples Under My Bed - A food diary. 2 March 2014 at 12:05 PM

    […] (I like to use the thick part of a chilled can of coconut milk (like what you use when you make whipped coconut cream) but you can use any kind of milk here, it just may be less thick than my version) A small pinch of […]

  • Reply Coconut Whip Cream | The Art of Green Living 9 March 2014 at 8:51 AM

    […] *Update*  Here is a great explanation of how to make sure your can of coconut milk is likely to separate: […]

  • Reply Sweet, Sweet Carnival Season | brayfood 16 March 2014 at 2:00 PM

    […] The inspirations behind the brunch are  Top With Cinnamon’s 2 Ingredient Pancakes and Oh Ladycake’s Coconut Whipped Cream. These talented ladies never cease to impress me with their creative healthier recipes. The only […]

  • Reply Sweet Relief | La Pêche Fraîche 22 March 2014 at 10:45 PM

    […] the cream for the ganache is the same procedure as making coconut whipped cream; here are two good tutorials– just skip the whipping […]

  • Reply Courtney 23 March 2014 at 12:36 PM

    I live in rural North America, where the nearest Whole Foods is an hour away, and the nearest Trader Joe’s is over two hours away. I try to go there as often as I can, but usually can’t make those trips more than a few times a year. :( I’m so glad to have the more accessible options to make (still much) healthier food choices.

  • Reply How to Make Coconut Whipped Cream | A Baking Girl 25 March 2014 at 5:02 AM

    […] Now, when selecting your can of coconut milk, you want to make sure that there are no stabilizers or emulsifiers in the ingredient list because then the coconut fat won’t separate from the water, which is what you’re aiming for. Some good brands to look out for include Thai Kitchen, Native Forest, Whole Foods, and Earthfare (which is what I used). If you’re still worried about picking the right can, Ashlae has a great sneaky little trick right here. […]

  • Reply schwarzwälder waffelmorgen. | milas-deli. photographs, sweets and coffee 6 April 2014 at 10:12 PM

    […] aus tiefgekühltem Mix geköchelt und den Waffeln eine zweite Change gegeben – zusammen mit dieser Sahne. Sie sind nicht ganz so knusprig wie andere, haben fast etwas von Biskuitteig aber mit Frucht und […]

  • Reply 7 Healthy Pancake Recipes That Will Blow Your Mind | Muscle For Life 17 April 2014 at 7:56 AM

    […] to feel bad about sitting down to a decadent brunch when you’re having these pancakes topped with coconut whipped cream or whipped mascarpone and a dash of […]

  • Reply Kirsten 20 April 2014 at 6:23 PM

    Thank you for the comment about freezing the can because that is precisely what I was contemplating. Ah well, no whipped coconut cream tonight but there’s a Whole Foods on my way home from work! So at least I won’t try an unknown can. Thanks for the tutorial!

  • Reply Healthy Banana Split Smoothie | Sun Diego EatsSun Diego Eats 21 April 2014 at 3:30 PM

    […] I wanted to do the stereotypical flavors in a banana split sundae so I needed something that was creamy vanilla-y, strawberry, bananas, chocolate, whipped topping and peanuts. So I made a quick and easy chocolate syrup, lined the bottoms of the cups with it (saving some for the top too), poured in a creamy mix of vanilla almond milk, frozen banana, and strawberry kefir then topped everything with some Reddi-whip (it was in the fridge and I am/was lazy), remaining chocolate syrup and crushed peanuts. It was delicious. And if you wanna be 100% healthy you can forsake the Reddi-whip and make some delicious coconut whipped cream for the top. […]

  • Reply pumpkin cheesecake pie | through the cellar doors 3 May 2014 at 10:03 PM

    […] rich, moist and always a crowd pleaser. Serve with some homemade coconut whip cream (recipe here), chopped walnuts and a sprinkle of […]

  • Reply Playlist No. 16 | hullosam 12 May 2014 at 8:53 AM

    […] In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 9×13-inch cake pan and bake at 350°F for 30 minutes. Serve with fresh fruit and whipped cream. I made a coconut whipped cream that you can find HERE! […]

  • Reply Paleo Friendly Recipe – No Bake Decadent 6-Layer Cake | Reformed Health 15 May 2014 at 3:41 PM

    […] Read this for tips to whip your coconut milk. […]

  • Reply {Gluten-Free + Vegan} Carrot Cake Squares + Coconut Cream 2 June 2014 at 2:04 PM

    […] for the cream, I first got keyed into coconut whipped cream by Oh,Ladycakes. Go check out that recipe. Dreamy, right? And just three ingredients! It took me a long time to get […]

  • Reply Patriotic (and superfood-filled) Brownie Pudding Cake | 3 July 2014 at 12:32 PM

    […] recipe coconut whipped cream***( I used this one) from a can chilled […]

  • Reply Raw Carrot Cake - Apples Under My Bed - A food diary. 12 August 2014 at 5:06 PM

    […] coconut whipped cream + vanilla bean (as per the photograph above), or cashew cream or […]

  • Reply Compensation Pi | Peach Street Missives 25 August 2014 at 8:24 AM

    […] is excellent with a whipped cream topping. Coconut whipped cream can work as […]

  • Reply lana 27 August 2014 at 11:26 AM

    awesome tips – especially for buying the thai kitchen brand. i bought a cheap no name brand that, as you said it would, didn’t separate fully. however! i was able to make a very nice whipped cream with the fat by putting the kitchen aid on full speed. cheers!

  • Reply Jeni 6 September 2014 at 7:21 AM

    I was at the grocery store in maryland and forgot what brand to get so I got the first one I saw, Golden Star coconut milk, I am sure it’s an off brand. I get home and reread the instructions and almost went back out but I decided to try it. I refrigerated it overnight and just finished making it. I was shocked that atleast 95% of it thickened! I had almost no coconut water in the bottom of the can. I completed the process, and wish it was thicker….but being this was my first time even tasting it I was pleasantly surprised…..thanks so much for the detailed tips….

  • Reply {Vegan} Thai Iced Coffee Rice Pudding 14 October 2014 at 7:48 AM

    […] the recipe in such a way that it’s basically unavoidable, ha!) The technique is from Oh, Ladycakes and it’s not to be missed. I’m a little thrilled every time it works, even if getting […]

  • Reply 9 Ways to Make Your Favorite Recipes Vegan | Eat Well Live Well 13 January 2015 at 9:19 AM

    […] scrumptious and light-weight topping. Check Up On Oh, Ladycakes’ tutorial on Find Out How To whip up your personal.Photo and recipe from Oh, […]

  • Reply Oishivegan 30 March 2015 at 7:42 AM

    gosh! I just bought some coconut cream, I know how I am gonna use it now :-) Thanks for sharing your ideas !!!

  • Reply Goodness is….: brown rice & quinoa pancakes 13 May 2015 at 3:45 AM

    […] be kept in a glass or porcelain dish, covered, to retain moisture.  Serve with pure maple syrup, whipped coconut cream and saute banana slices, chopped walnuts, or seasonal fruits blue and red […]

  • Reply Lydia 18 January 2016 at 1:54 PM

    Ugh it didn’t work! I’m so upset because I worked so hard and it’s just liquid.

    • Reply Ashlae 18 January 2016 at 4:04 PM

      Hi Lydia –

      Sounds like you got a dud! I hate when that happens.

  • Reply Janell webber 10 March 2016 at 12:41 AM

    I just tried making my coconut whipped cream, which I have made on numerous occasions and it was a complete fail. I used the Thai brand, same as pictured above. It had been in my fridge for days, it separated beautifully. I started whipping it in my stand mixer and it became curdled immediately. I continued to whip it and it stayed separated in tiny little chunks. I started scouring the Internet for answers and it seems many people have had this problem but no one knows why or how. Can you help?

  • Reply Vanessa 2 May 2016 at 5:07 PM

    I got a dud can… A few duds actually. I boiled it to evaporate the liquid and rechilled it in a mixing bowl. Worked like a charm! If you get a dud try boiling it for 5-10 min then rechill. It always works for me!

  • Reply Marta Silva 24 May 2016 at 3:24 AM

    I’m so sad, I can never make this! I’m a pretty decent baker and I’ve tried to make this 3 times now, with 6 different brands of coconut milk, going from organic to non organic. Everytime it goes right to the trash.
    The fat separates just fine when left overnight in the fridge, but then it just doesn’t whip. It’s always a grainy mess. First just grainy, then chunks and liquid. Never anything close to a whipped cream or even just cream.
    I’ve given up. Maybe coconut milk in Europe is just not the same as the one sold in the US.

    • Reply Ashlae 24 May 2016 at 6:48 AM

      Hi Marta –

      Just so you know, it most certainly is not you! The canned coconut milk I tried while I was n Europe was awful. Try going to an Asian grocery store – they have the best canned coconut milk.

  • Reply Paul Espeut 27 June 2016 at 1:12 AM

    SO question, how do i make it from scratch? I’m Jamaican and still in the Islands so i can get fresh coconut in the shell. So how do i make a Coconut whip cream from that?

    • Reply Ashlae 28 June 2016 at 6:40 AM

      Hi Paul –

      Unfortunately I have no idea.. sorry!

  • Reply Karen 10 July 2016 at 5:01 PM

    Hi Ashlae,
    I have read several recipes for making coconut whipped cream from canned coconut milk. Is there a reason that you can’t just use canned coconut cream?

    • Reply Ashlae 10 July 2016 at 5:25 PM

      Hi Karen –

      Coconut cream still has a pretty high water content and will need to be refrigerated to separate the cream from the liquid. I prefer using full fat coconut milk to cream as I find the consistency to be better.

  • Reply Creamy, Decadent Vegan Hot Chocolate – Honeymoon Musings 10 December 2016 at 2:40 PM

    […] Serve with coconut whipped cream, some chocolate shavings and sprinkle of cinnamon on top. […]

  • Reply Maria fitt 10 January 2017 at 4:08 AM

    Fantastic dessert, so simple, took minutes to make…and vegan great! Much prefer this to my husband’s favourite commercial rubbish “Angel Delight”!!

  • Reply Jacqueline 11 February 2017 at 8:38 PM

    Hey there, would it be possible to whip the cream by hand? Without a hand mixer? I’ve been reading a lot of recipes for coconut whipped cream and they all call for a type of electric mixer.

    • Reply Ashlae 11 February 2017 at 10:04 PM

      Hi Jacqueline –

      If the cream isn’t super hard, yes! You really just need to make sure you work out all the chunks, which is totally doable by hand with a whisk.

  • Reply paleo cherry strawberry crisp {paleo + vegan} - nyssa's kitchen 23 June 2017 at 2:32 PM

    […] cream that I had on hand would not whip up. After a little research I have since found out (thanks, Oh, Lady Cakes!) that coconut milk from Sri Lanka tends not to whip very well, which is where the Trader […]

  • Reply Maddie 30 July 2017 at 5:39 PM

    I have always made coconut cream with great success. Never any problems at all! But the last 4 or 5 times I have tried to make it, it has totally failed! Separated beautifully but when I try whipping it, it goes all chunky. I tried boiling and rechilling to no avail. I’ve tried multiple brands of coconut milk. NOTHING WORKS! It’s super frustrating because I haven’t changed anything I am doing, but all of a sudden, it never works! Anybody else have this problem or know how to fix it?? Please please help!

    • Reply Ashlae 30 July 2017 at 6:55 PM

      Hi Maddie –

      It could be a few things but one question.. what are the ingredients in your coconut milk?

  • Reply Paleo Fudgy Pumpkin Brownies with Pumpkin Spice Cream Frosting [GF, vegan-friendly] • Fit Mitten Kitchen 25 October 2017 at 3:00 AM

    […] highly recommend reading Oh Lady Cakes post on How to Make Coconut Whipped Cream. She goes over how to find a good can of coconut cream or coconut milk that isn’t going to […]

  • Reply Green Kitchen Stories » Grandma’s Danish Apple Cake 26 October 2017 at 12:38 AM

    […] We are not experts on whipped coconut cream. We have failed at making it just as many times as we have succeeded. Different brands behave differently and some simply don’t work at all. Key is keeping it chilled to get the cream to separate from the liquid and the chilling is also essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making this video we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the rest of the liquid stayed at the bottom of the can. If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae’s post on Coconut Whipped Cream. […]

  • Reply Melissa Butler 22 November 2017 at 7:36 PM

    Why doesn’t this work for me? Are used Trader Joe’s coconut cream and put it in the fridge overnight it turned out extremely hard. When I mix it it just stays hard I did it for over 10 minutes and it’s just making coconut flakes how do you get it to wip?

  • Reply Sheena S. 16 December 2017 at 6:34 PM

    So I’ve read (and re-read) this post and your more recent Canned Coconut Milk + Coconut Cream 101 post, and I’m wondering what you think about using whipped coconut cream in place of whipped dairy cream in a classic icebox cake (see this one for example: I’m attempting to veganize our traditional Xmas Eve dessert. Any red flags for you? Thank you in advance!

    • Reply Ashlae 17 December 2017 at 6:37 AM

      Hi Sheena –

      I don’t think it’ll be a problem at all. Just make sure you use one of the coconut milk brands I recommend in the most recent post. Most of what’s available on the market will turn rock hard in the freezer – which is no bueno. HAPPY VEGANIZING! <3

  • Reply ES 13 February 2018 at 1:30 PM

    Any experience with this brand? I live in Holland so cant find the brands..

    Thanks ES

    • Reply Ashlae 14 February 2018 at 6:54 AM

      Hi ES –

      You’ll want to use the canned variety when making coconut whipped cream! The carton will not work.

  • Reply Caitlin 13 March 2018 at 1:34 PM

    I wish I has found this article months ago! Thank you for this (and your canned coconut post) – they are real gems! I know this is an old post, but I have one question regarding hand mixer vs stand mixer with whisk attachment – does it make a difference? My (failed) attempts have been with a stand mixer, and I’m wondering if that is part of the issue.
    Thank you!

  • Leave a Reply