Coconut Milk "whipped cream" - Page 2

[lil_miss_understood]

Originally Posted by Mammo2Sammo

sigh. drool.

enjoy
maybe I will make some coffee cake for tomorrow morning. should get my grains soaking.

I know, right? She's such a bad influence.

[dannic]

Whoa, this grew overnight! I wonder if my Vitamix would do it? I have one can left of my stupid expensive Thai Kitchen coconut, but I don't want to use it after my failed banana cream pie (that I used two cans in), but strawberries and cream just might pull me to the bad side...

[kjbrown92]

So I added gum, whipped. Nothing. Then froze it and whipped again. Nothing. Now I'm going to turn my banana cream soup into some sort of smoothie.

[missnoodlesmom]

I was just thinking of making whipped cream with almond milk. So this probably won't work?

[langdonslady]

I can help you make coconut whipped cream. Have done it many times myself, including stabilized with gelatin to make a whipped icing you can decorate with as you would the whipped cream icing, and it doesn't melt away.

Since I can't get frozen coconut milk here, only canned, I don't do it often, and it's about the only thing we use from a can (plastic liners and BPA being my objection to cans).

Here's what I do:
Get a can (or two if you want a decent amount_) of full-fat Thai Kitchen coconut milk (or whatever brand, so long as it's full fat and not light), and immerse it in warm-to-hot water for an hour or so.
Being careful not to shake it, transfer it to a fridge to chill.
This settles it out and allows the fat to float to the top and then firm up.
Next day, carefully open the can. Might want to drain the liquid from the bottom of the can over a bowl first.

Then pop out the solid wheel of coconut fat. I have both whipped it as is with good results, adding a little sweetener and vanilla, and have done it stabilized with gelatine, when I want it to last a while on a cake or use the rest the next day. Either way, I have done both, and they work repeatedly and reliably, using a two-beater cheapie handheld mixer, with whisk attachment.


If you want to use gelatine as a stabilizer (which doesn't really affect how it whips, mind you, just keeps it from 'unwhipping' hours later) prepare gelatin for use as a stabilizer before whipping. I do it by "feel" but you can find exact amounts and details for stabilizing whipped cream with gelatine, online... here's the basic rundown on how it works: soften gelatin, heat it in the micro til dissolved in just a little tiny bit of water, cool til not hot but not solid yet either, and pour in a stream while whipping the mostly-whipped cream, then stop in time before it gets too firm. Experience helps, so try it before you are making a dessert to take to a big event]

Put in a steep-sided smallish mixing bowl (unless you have a lot, like from 4 cans, then size your bowl accordingly), and using an electric hand mixer, start whipping.
Halfway through, add your sweetener if desired.
Stevia works, powdered sugar works, sweet-n-low works, I'm sure anthing else works too.

When you have it whipped to almost the volume and consistency you want, (75% done) stop, and add your dissolved gelatine as detailed above or in whatever source you find on the subject.

Voila, creamy, yummy topping for:
Vegan Strawberry Shortcake
Any cake at all
Coconut-based 'ice cream' vegan banana splits
lowcarb vegan whipped cake icing
special pancakes or waffles

Also great on top of your fave hot beverage (coffee, cocoa, etc).

As I said, I have done this many a time and it has never failed me yet, so I know it works.

[emilysmama]

Bump. Any luck, everyone?

[kjbrown92]

Well Thai brand has gum in it, which may be the needed thing. Because basically I was doing that (just using the cold "fat" at the top of the can). I whipped it with my Kitchenaid whip attachment and I got nothing. I've tried adding gum after the fact, and gelatin, etc. and nothing works, so maybe the gum somehow has to be incorporated into it before whipping. Odd. I gave up.

[talia rose]

a note about coconut milk in cans - thai kitchen has BPA in their cans, Native Forest does not.....FYI