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Mar 20, 2013 03:30 PM

Whipped Coconut milk

Hi everyone,

So I am going to make a dessert for passover and I would like to serve it with whipped cream, however, obviously we're going to be eating meat at dinner, and while my family don't keep "kosher", for these celebratory meals, we try to eat "kosher style" aka no dairy with meat etc.
Has anyone ever tried making whipped "Cream" with coconut milk? If so, how does it taste? Is it overly coconutty? is it rich? is it creamy? I dont just want it to taste pretty good for a vegan subsitute. I want it to taste great in its own right.
Any thoughts?

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    1. re: mrbigshotno.1

      Oh, it does whip. There are some really good tutorials out there. You have to like coconut milk, though!

        1. re: magiesmom

          I'll stand coreccted, I love coconut milk, I'll give it a try.

        2. re: mrbigshotno.1

          It didn't when my husband and I tried to whip it up in our new 6 quart mixer last weekend. I had high hopes but it was a busy.

          1. re: Njchicaa

            you can whip only the thick creamy part in a very cold mixer.

        3. I love whipped coconut cream. It does taste like coconut, but that's one of the attractions for me. I add vanilla or almond extract and a bit of sugar. Here's a tutorial on making it:

          1. It does taste somewhat coconutty, but you can flavor it with vanilla or other extracts or spices to balance it out.

            You need to use *just* the solid coconut cream that separates out from full-fat coconut milk, and it has to be a pure product that doesn't contain any stabilizers. If you need me to, I can explain the best method for separating the solid from the liquid. Of course this is all assuming you can find a brand that's KfP :)

            Ideally you should sweeten it with confectioners' sugar because it helps stabilize the cream, as does a pinch of potato starch.

            4 Replies
            1. re: goodhealthgourmet

              Thanks so much! Yes, I would love your technique!

              1. re: hungryabbey

                It's pretty simple, it just takes a bit of advance prep. Set the unopened can of coconut milk *upside down* in the refrigerator, and leave it to chill for at least 12 hours, or even longer if possible. Do NOT freeze it.

                Retrieve the can from the refrigerator, turn it upright, and open it from the top. Pour off all the liquid into a glass jar and save it for a later use - you can drink it straight, add it to smoothies, bake with it, use it in curries...lots of possibilities.

                You should now be left with a solid mass of coconut cream at the bottom of the can. You can scoop it out with a spoon or spatula - I actually like to flip it over & remove the bottom of the can as well to make sure I get every last bit out of there.

                Oh, and just a reminder: 15-30 minutes before you're ready to start whipping, stick the bowl and your beaters in the freezer to make sure they're well chilled.

                The amount of sweetener you use is a matter of preference, so start with a couple of teaspoons and taste as you go. If you want to add vanilla, I usually go with the contents of one vanilla bean or 1/2 tsp of really good extract for the contents of one can. If you need to make it in advance, add a little tapioca starch as you're whipping, but use it sparingly because you don't want to compromise the taste; 1 tsp per can should do the trick.

                Each can should yield about 1 cup of whipped topping.

                  1. re: hungryabbey

                    I don't recall if ghg's tip here was written in another thread or something similar but I took the tip and ran with it by separating the milk from the cream out of 12 cans when the stuff was on sale. Then I batched each into ziplocks for the freezer for future recipes. Now I just defrost a portion in the frig when I want to use either the milk or the cream for a recipe.

            2. Eh. No, to me it just tastes like "Vegan" which is to say an inferior substitute for something that you would normally eat because you must. There is a big difference between that taste and something that you enjoy and happens to be vegan. It tastes like a substitute. I'd personally choose a dessert that stands on its own.

              But you should try it. Obviously not everyoe agrees.