Add to cart. I used Spiceup! That should work. *Be sure to read through the FAQ listed above in this post. If you get tired of the coconut taste, just add some vanilla flavoring or almond extract. If so, do you use the whole can, including the liquid part, when you whip the cream? I’m based in the UK and so use (Pride) Coconut Milk – seems to work a treat when left in the fridge for a day or two. disappointed as this was my last resort for a vegan icing. Also I had no idea what the comment was Re coconuts and African swallows lol. I had the same problem as Noelle. Lumpy. Thanks for sharing, Mo! In summary – look for a full-fat can of coconut milk that does not have guar gum listed on the ingredient list. They took out the guar gum emulsifier additive, and now it won’t blend at all, looks just like a watery cottage cheese. Thoughts? I need a cup of the cream, and am unsure that just one can will yield that amount. I do not have a handmixer unfortunately. I used a can of coconut cream from Aldi and it was separated enough to scoop the cream (gently) from the top after only 8 hours in the fridge. Do you mind sharing what brand of coconut milk you used? Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! They actually originated on the Indian subcontinent based on genetic assays and ecological evidence. It was so solid in about 15 seconds so I had to add more liquid. The first few Google suggested just said to put coconut milk in the fridge so the coconut cream solidifies then pour the milk out (for using in smoothies etc ! I stumbled upon how good it is for whipping accidently. Put a blob of peanut butter and then a blob of coconut cream on top of each slice. Hi, could this creme be used as filling between 3 layers of chocolate cake or will it be too thin and get all pushed out? Do you think creamed coconut might actually work better than coconut cream? Hmm, I think it would be too gritty unfortunately. It didn’t go smooth it stayed chunky and more liquid came out of it. The more I beat it, the lumpier it gets. I’ve had a problem with this. Has anyone tried using gelatin to stabilize this as you would with whipped cream? My wife loves coconut and whipped cream so I think I’ll make this for her birthday next month. Great recipe. thank you thank you. Would I be able to add unflavored gelatin to stabilize this and dye the cream a different color? I am not sure you commented on the right recipe as there is no almond in this one. The blender was full to the top and a perfect consistency! Hi! The last couple of times I have had a problem with little chunks left no matter how long I whip it. I’m new to this so i don’t know the difference between the hardened part of Coconut milk and the one I have. After realizing it wasn’t going to whip I went online and read Umpteen reviews saying “absolutely delicious coconut milk – ZERO chance of getting it to a whipped topping” oh well… next time…. You can make a day in advance! Add to taste. Too silly. In the end I could tell it was started to separate, so I’ve used it in my oatmeal/smoothies to not waste it but so sad it didn’t work for pumpkin pie ! Are the days of decadent Peaky whipped coconut cream over? But gelatin would defeat the purpose of a “vegan” cake?! Still I think I’ll give it a try….I’ve got nothing to lose as there seems to be a shortage of recipes for Coconut Cream as opposed to the Milk. I’ve never tried it and heard it doesn’t work. It’s so funny you say that as I just kind of accidentally made some yesterday. We haven’t tried that, but we don’t think it would work. Tagged With: Coconut Milk, Dessert, graham crackers, key lime pie, lime, macadamia nuts, nature's charm, Pie, summer, sweetened condensed coconut milk. i have achieved a great whipped cream with that one! Hi Chloe, your coconut cream ( the way you had success your first time, and looked waxy at. 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