Just curious if you ever tried substituting the powdered sugar with ground coconut sugar (ground till turns to powder)? Any insight would be great! This recipe is so simple but honestly life-changing. Hi there! Hi there alison, I’m in australia too – just wondering which brand you ended up using? It will turn solid on you and separate. Will this hold up if I use it to frost a cake? This time the can sat in the fridge for a couple of weeks and it turned out extra fluffy! that’s my problem. Its so mild and smooth, it can be a delicious replacement for milk and cream, even in your coffee or tea! But don’t confuse ‘coconut cream’ with ‘cream of coconut’ which is a sweetened processed product like Coco Lopez which is often used to make piña coladas. The cream will rise to the top if enough time has passed (in your pantry or on store shelves) or if you put it in the fridge overnight. I like to have everything ready to go, so as soon as that cold coconut cream comes out the can, it gets whipped. But what if I want to use the entire volume of the can for my dessert? Great products and great prices! **FOR THOSE HAVING TROUBLE WITH COCONUT MILK NOT SEPARATING**, Picked up this helpful hint from the blog Oh She Glows: “Grab a can of full-fat can coconut milk (without guar gum listed as an ingredient) – Update: Native Forest now puts guar gum in the ingredients and this causes the cream and water to emulsify which is not what we want. In the UK, France and Australia I have on occasion come across separated milk that has kinda tiny lumps in it. Thanks, Thank you for sharing, i would love to learn. In fact, the dairy milk repices are adaptations. Our goal today was to make the whoopie pies, but our Shop Rite did not have any full fat coconut milk… so we had to figure out a different way to make this whipped cream. We paired it with fresh cut strawberries and it could not have been better. Happy baking! I am wasting an awful lot of coconut milk full cream in cans trying to make this recipe. I too only have a Vitamix. We haven’t tried that yet. When I tried to whip the cream it became flaky, dry, and looked waxy. This recipe is definitely a great foundation for making your own coconut whipped cream and seems very fool proof for creating different flavors/variations for whatever suits your needs! I made this with Organic Thai coconut cream. Hi Hannah! I’ve tried several brands and I can’t find one that works as or tastes as good as the old Trader Joe’s version. I just made this but it doesn’t taste good. It does have guar gum though for those who are sensitive. Recipes. My second try was a success!, I used the Thai coconut milk and did the shaking trick, if it slushed too much I put it back, if the slush was more solid then it made it in the shopping cart after I got home I put the can in the fridge for a day, don’t shake it, you want it to separate, once you open the can it looks like coconut cooking solid oil, that’s is exactly what you want, leave the milky substance in the can. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! If anyone has any brand recommendations, let me know. Would I be able to use this to frost a layered cake? IF so, how? It’s not like she messed up getting your kid into college. or will it not work? There is only one brand, the Thai « Aroyo-D ». My first try failed, it didn’t separate and it was more of a milk consistency. Can in fridge for weeks. Yes, I do this and just put a spoonful of honey or maple syrup in the chilled coconut milk (fatty part) to use as icing on cake or pie. Best vegan whip cream ever! Better luck next time! I used Native Forrest’s classic version with guar gum. They give monkey a break…also when transporting the monkies they ride on the back of the motor cycle like a kid would…first time I. While searching for an alternative to the classic 'Cool Whip' topping on my Homemade Ice Cream Cake, I came across an idea for creating coconut whipped cream from a can of coconut milk. I am sorry to hear that Amanda! Go figure! We would really appreciate any advice. Use the entire can, no sugar, just a few drops of liquid stevia (can also use powdered stevia), and if you want, a few drops of flavoring (vanilla, coconut, rum). It is in the freezer now and we will see what it tastes like! And, as I’ll be frosting the cake in advance, will the whole frosting become really hard or the sugar will kind of prevent that? I’ve been having a lot of trouble with coconut milk lately. Cream settles to the bottom, while liquid sits on the top. 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