Lora Friedenthal Posted June 21, 2012 Share Posted June 21, 2012 What did I do wrong? The first time I whipped coconut cream, I put the can in the freezer for 2 hours, took it out, scooped out the white part, and whipped it with a hand mixer. It didn't fluff like whipped cream would, but it had the appearance of a whipped topping. The second time, I put the can in the freezer for two hours, but then since I didn't actually want any fruit & cream, I put the can in the fridge and left it over night. This morning when I scooped the white out and tried to whip it up, it was like mixing cold butter. Can I get it to revert to a whippable form if I just leave it out on the counter for a while? Or have I ruined that can by trying to whip it while it was too cold? Link to comment Share on other sites More sharing options...
LindaLee Posted June 21, 2012 Share Posted June 21, 2012 Sorry to post so many questions, but how do you make coconut cream? Is there such a thing as "coconut cream" in a can like the milk, or do you use something else (coconut milk or coconut flakes?). Link to comment Share on other sites More sharing options...
Lora Friedenthal Posted June 21, 2012 Author Share Posted June 21, 2012 Sorry to post so many questions, but how do you make coconut cream? Is there such a thing as "coconut cream" in a can like the milk, or do you use something else (coconut milk or coconut flakes?). There's both coconut cream in a can and coconut milk in a can. Milk is easier to find, but if you chill it you can get all the fat out and use that. Link to comment Share on other sites More sharing options...
Carie Skeahan Posted June 21, 2012 Share Posted June 21, 2012 Just out of curiosity, why would you want to get all the fat out? I have never tried whipping coconut. Link to comment Share on other sites More sharing options...
Lora Friedenthal Posted June 22, 2012 Author Share Posted June 22, 2012 Just out of curiosity, why would you want to get all the fat out? I have never tried whipping coconut. Because that's the whippable part. Like how heavy cream (the milk fat) is whipped. Link to comment Share on other sites More sharing options...
mrshudson Posted June 22, 2012 Share Posted June 22, 2012 I think you mean get all the water out! I freeze the can overnight. Flip it upside down, pour the water out and then use a hand mixer to whip the remainder. I believe the fat is what is left! Link to comment Share on other sites More sharing options...
Lora Friedenthal Posted June 22, 2012 Author Share Posted June 22, 2012 Depends on how you read what I said. My point is the fat won't whip. It just looks like butter. How do I fix it? Link to comment Share on other sites More sharing options...
Lora Friedenthal Posted June 22, 2012 Author Share Posted June 22, 2012 Well, I tried letting it soften and I tried letting it reharden and it was a lost cause. Apparently coconut cream is very temperamental. Link to comment Share on other sites More sharing options...
Lora Friedenthal Posted June 22, 2012 Author Share Posted June 22, 2012 Another lesson: Goya coconut milk will not separate into cream and water. Looks like I'll need another can of Thai Kitchen for that. Additionally: Aroy-D coconut milk has a weird meat aroma and flavor. Not awesome. So far Thai Kitchen is the best. 20 min in the freezer did not produce something that would whip. Cream of coconut was a complete loss. Link to comment Share on other sites More sharing options...
bamboocore Posted December 28, 2013 Share Posted December 28, 2013 I have struggled with making coconut whipped cream too. I recently came across a recipe by Against All Grain that I found helpful. I summarized some of her tips (use full-fat coconut milk, make sure it is chilled, only scoop out the coconut cream portion from the can, etc.) and included the recipe here. In her article she also compares brands of coconut milk and explains which one worked best for whipped cream. Here is the article: http://bamboocorefitness.com/coconut-whipped-cream/ . Hope this helps some! Link to comment Share on other sites More sharing options...
praxisproject Posted December 29, 2013 Share Posted December 29, 2013 I'm in Australia and I recently found some coconut with guar gum in it, it's a very different thing to the coconut cream I get locally. Much smoother, whiter and when separated, very whipped cream-like! I'm wondering if I could make my own with guar gum from local sources. Link to comment Share on other sites More sharing options...
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