For the past few years, I’ve been making whipped coconut cream to top pies and other desserts. While it’s usually pretty fluffy and not runny, this isn’t always the case. I’ve always thought there had to be a way to stablilize or firm up the coconut cream so it held a bit better on top of pie. I wanted to make a no-fail dairy-free whipped cream with ingredients easily found in the grocery store.
It took quite a bit of experimentation but I have it figured out. If you saw my photo last week on Instagram, you know I went through many cans of coconut milk getting this one just right. And I’ve done it! I’m so excited to have this to share with you right before Thanksgiving. It’s perfect atop my pumpkin pie!
My experiments trying to get coconut whipped cream that would maintain its whipped texture led me down many paths. I read about some folks using gelatin to stabilize their version. I don’t eat gelatin (it’s not vegetarian) but did experiment with agar agar, which I’ve used in other recipes to get a gelatin-like effect. That wasn’t it plus I am sensitive to the flavor agar powder imparts on mild flavored dishes. Then I tried cornstarch. It was clumpy, so I sifted it. Still clumpy and a weird texture. Next I tried arrowroot, which is my favorite thickener to use in cornstarch-like preparations, such as gravy. It still wasn’t quite right, although it didn’t have any noticeable flavor difference. Finally, I found the solution in tapioca starch! This happened because I was making my Pumpkin Pie for Everyone filling and had left tapioca starch out on the counter. It did the trick, a coconut whipped cream that maintains its fluffy texture and doesn’t separate as quickly into coconut fat and coconut water. Super easy!
A couple tidbits before the recipe: I have based the recipe on full-fat coconut milk in a 13 to 14 ounce can. If you shop at Trader Joe’s, buy their canned coconut cream. It’s an entire can of what is used to make the whipped cream recipe below without the coconut water. One can of Trader Joe’s coconut cream is equal to four 13 or 14 ounce cans of coconut milk, so quadruple the recipe. If you make whipped cream for just a couple people, look for the mini cans of coconut milk. They are about the size of a tomato paste can. Cut the recipe below by half. If you prefer to not use refined sugar (I’ve used powdered/confectioner’s sugar in the recipe below), you can use maple syrup, honey or liquid stevia. Just add a little at a time, mix in and taste.
No-Fail Dairy-Free Whipped Cream
Ingredients
- 1 can , 13 to 14 ounces, full fat coconut milk
- 2 Tablespoons confectioners/powdered sugar
- 1 to 2 Tablespoons tapioca starch
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
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Chill can of coconut milk overnight at a minimum. (We keep our cans in the refrigerator so one is always handy.)
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Get a medium mixing bowl and hand mixer with whip attachment ready to go.
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Carefully open the can of coconut milk without tipping it. Because the contents are cold, solid coconut cream will be on top with coconut water beneath it.
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Skim the solid coconut cream off of the top and place in mixing bowl. Using hand mixer, whip until it begins to thicken.
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Incorporate confections/powdered sugar with hand mixer.
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A Tablespoon at a time, mix in tapioca starch. It will noticeably thicken as you add it. It may only take one tablespoon to thicken your mixture depending on how well it separated.
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Once you have reached the thickness you desire, mix in vanilla bean paste or vanilla extract. I much prefer vanilla bean paste here as you can see the pretty flecks of the vanilla bean as well as taste the more noticeable vanilla notes in vanilla bean paste.
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Chill in the refrigerator until ready to eat. Will keep for a few days.
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The leftover coconut water is great to add to smoothies, green juices or cocktails. No need to waste it!
I’m linking this post up with Gluten-Free Wednesday. Click over for many more gluten-free recipes.
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Just wanted to say hi to another Johnna. I have only ever met 2 others!
Wow! I rarely meet another Johnna. Thanks for saying hi!
Johnna, I thought I commented on this the other day, but I don’t see it. Just delete this one if I did. 🙂 Like you, I have not had great success with dairy free whipped cream. I haven’t done much experimenting with it, but I’m glad you have! I’m wondering if it would work without the powdered sugar. Have you tried that?
I have tried it without the powdered sugar and it works just fine. I don’t keep powdered sugar in our kitchen often, but I like the flavor with powdered sugar best atop pie. I have made it with no sweetener at all, with a few drops of liquid stevia, with maple syrup. It’s pretty versatile!
Would love to make this but living in the UK I can’t get hold of Trader Joe’s coconut cream. Would coconut milk work as well if more tapioca was added or have you any other suggestions?
The coconut cream is just an option in the recipe. The recipe is written to be used with full fat coconut milk. I hope you’ll give it a try!
Would Cream of Tartar work?
I have not tried this with Cream of Tartar. Tapioca Starch is more of a thickener than a stabilizer, which is what Cream of Tartar functions as in meringues and such.
Sounds great, I’ll have to try it! Does anyone know if this can be frozen, like So Delicious CocoWhip?
It does not freeze well. It is best made fresh with any leftovers kept in the refrigerator.
Do you still have to separate the cream from the liquid if you use a can of coconut cream?
If you are using a can of coconut cream, there shouldn’t be any separate water-y liquid to separate.