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Coconut Whipped Cream

November 24, 2015 By admin 8 Comments

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coconut whipped cream
no equipment recipes
My mom used to bake us cakes and decorate them with whipped cream when I was a child. I used to follow her around the kitchen, so I could lick the bowl and whisk clean. So whipped cream has a special place in my heart, especially now that I live an entire Pacific Ocean away from my Mom. I had a short, love affair with store bought vegan rice and soy whip after I first turned vegan, but moved on from processed vegan food as time went on. When I first encountered coconut whipped cream, needless to say, I was ecstatic. It was literally whipped cream, from the look, taste, and texture, it had everything! I don’t know who was the genius mastermind who came up with it first, but I am forever grateful to whomever you are! I first tried to make it raw vegan, but since canned coconut milks are pasteurized and not raw, I was having a heck of a time with trial and error using fresh coconut milk. So I decided for the time being, I’ll do the non-raw but vegan coconut whipped cream recipe, and later the raw vegan one. Though I will say, the non-raw but vegan coconut whipped cream is much easier to make, and easier on the wallet. Probably a better choice in most cases.

Now this recipe starts from when you pick up a can of coconut milk, because the type of canned coconut milk you use is very important. There are two things to look for. First, get the full fat coconut milk, not the “lite” or “low” fat versions. We need all the fat for this!

c
Next, check the ingredient list to see if there is any guar gum in there. Guar gum acts as an emulsifier and prevents the coconut milk from separating. In this case, we actually want the coconut milk fat and the water to separate while it is being chilled in the fridge over night. This separation is key as you will gently scoop out the white coconut milk fat, which settles at the top and whisk it up into the beautiful, fluffy whipped cream. If the coconut milk does not separate properly, it basically ends up being too watery.  Sometimes, even cans without the guar gum can be a “dud.” Dud, meaning it just didn’t separate right, and you can’t really scoop out the coconut milk fat.
It’s getting hard to find canned coconut milk without the guar gum in it nowadays, but companies are coming out with a version of canned coconut fat called “coconut cream”, like the one from Trader Joe’s. Basically, coconut creams are the white thick cream of coconut milk fat that you collect after you chill and separate the coconut milk. These coconut creams tend to not have guar gum in them. Phew! Well, I guess they’re making it easier for you! I still like to chill these too and separate them. If you don’t have luck and can only find yourself a canned coconut milk with guar gum in it, not to worry. It can be salvaged!

coconut whipped cream
Once you have a can of coconut milk, chill it in the refrigerator minimum overnight. You can keep it in there until needed.

When the canned coconut milk is ready, stick the bowl you’ll be using for whipping into the refrigerator to chill for 15 minutes. This will help to whip the cream. While you’re chilling the bowl, gather all the ingredients and prepare your hand held or stand mixer. Once the bowl is cold, carefully take out the can of coconut milk from the refrigerator. You don’t want to shake it too much here and mess up the separation. When you open the can, if the coconut milk fat has separated successfully, there will be a thick white cream or a paste at the top. The water will be underneath that layer. Carefully scoop out the white cream and put it into the chilled bowl. Try not to get any of the water in the bowl.

coconut whipped cream
Instead of scooping the top out, you could carefully flip the can upside down and open the “bottom” of the can. This way, the water will be at the top, and coconut milk fat at the bottom. You can then gently pour out the water and easily scoop out the white cream. Whichever way you prefer to remove the cream is fine.

coconut whipped cream
If you open up your can and it’s just a lightly separated and lumpy coconut milk, you have a dud. I personally like to get a couple extra cans and chill them together if I absolutely need a really good batch. This way, even if I get a dud, I have some spares ready to go and extras for anytime I want whipped cream on the spot.
If you’re using a can with guar gum in it, even after chilling, it’ll look like, plain ole coconut milk. I’ll explain the way to salvage these after the instructions.

coconut whipped cream
Start whipping the white cream with a hand held mixer, stand mixer, or whatever whisk you are using. Once the cream starts to make soft peaks, add in the sweetener of your choice and vanilla extract. You can also add some tapioca flour, arrowroot starch, or agar powder. This will help whip it up stiffer and keep its shape during storage. Whip until you have nice stiff peaks. Voila! Velvety white vegan whipped cream! You can use it exactly as you would regular whipped cream. You can even pipe it and decorate with it to! If you are not going to use the whipped cream right away, transfer it into an airtight container and put it in the refrigerator. It firms up a little bit when it chills, so whip it up lightly until it softens before use.

coconut whipped cream
Now the way to salvage a dud can or the ones with guar gum in them. The problem with these is the higher water content. Since you can’t separate out the water, it makes a very soft and loose whipped cream. By adding tapioca flour, arrowroot starch, or agar powder, some moisture will be absorbed and it will whip better. If you are still having a hard time achieving stiff peaks, stop the mixer and place the bowl back into the refrigerator for a few hours. The refrigeration will make the cream firm up and once it’s chilled, take it out and whip some more. You should be able to get nice stiff peaks but if not, stick it back into the refrigerator to chill and repeat.

coconut whipped cream
Now that you have a bowl of luscious and decadent coconut whipped cream, the sky is the limit! Use it on anything and everything that goes with whipped cream. One of my favorite ways to eat it is a berry and granola parfait.

coconut whipped cream
If you make it in a mason jar, you can have a fab parfait dessert at school or work.

coconut whipped cream
I don’t think I need to lay it on thick. Coconut whipped creams are pretty awesome and will change your life as it did mine. Just do it.

Coconut Whipped Cream
 
Print
Prep time
8 hours
Cook time
10 mins
Total time
8 hours 10 mins
 
Author: Mariko Sakata
Cuisine: vegan, gluten-free
Serves: 6
Ingredients
  • 1 can of coconut milk or coconut cream (full fat, not lite or low fat)
  • 2-3 Tablespoons maple syrup, vegan powdered sugar or sweetener of your choice
  • ½ teaspoon non-alcohol vanilla extract
  • ½ teaspoon tapioca flour, arrowroot starch, or agar powder
  • * ↑ when using a dud can of coconut milk or the one with guar gum in it : ¾-1 teaspoon
Instructions
  1. Find a can of full fat coconut milk, without guar gum listed in the ingredients.
  2. Refrigerate the can overnight. You can keep it in there until it's time to whip up the cream.
  3. When the coconut milk is chilled, stick the bowl you will be using for whipping into the refrigerator and chill for about 15 minutes. While you're chilling the bowl, get all of the ingredients and your hand held or stand mixer ready.
  4. Once the bowl is cold, carefully take out the can of coconut milk from the refrigerator. You don't want to shake it too much here and mess up the separation. When you open the can, if the coconut milk fat has separated successfully, there will be a thick white cream or a paste at the top. The water will be underneath that layer. Carefully scoop out the white cream and put it into the chilled bowl. Try not to get any of the water in the bowl. Instead of scooping the top out, you could carefully flip the can upside down and open the "bottom" of the can. This way, the water will be at the top, and coconut milk fat at the bottom. You can then gently pour out the water and easily scoop out the white cream. Whichever way you prefer to remove the cream is fine.
  5. If you end up with a dud can or are using a can with guar gum in it, skip to How to make the dud can of coconut milk or the one with guar gum in it work:
  6. Whip the white cream with a hand held mixer, stand mixer, or whatever whisk you are using.
  7. Once the cream starts to make soft peaks, add in the sweetener of your choice and vanilla extract. You can also add some tapioca flour, arrowroot starch, or agar powder to help whip up stiffer peaks and to help it hold its shape during storage.
  8. Continue whipping some more until you have nice stiff peaks.
  9. Serve immediately. If you are not going to use the whipped cream right away, transfer it into an airtight container and put it in the refrigerator. It firms up a little bit when it chills, so whip it up lightly until it softens before use.

How to make the dud can of coconut milk or the one with guar gum work:
  1. Pour the can into a chilled bowl. Add the sweetener of your choice, vanilla extract, and ¾-1 teaspon of tapioca flour, arrowroot starch, or agar powder.
  2. Whip the cream with a hand held mixer, stand mixer, or whatever whisk you are using.
  3. If you are having a hard time achieving stiff peaks, stop the mixer and stick the bowl into the refrigerator for a few hours. The refrigeration will make the cream firm up.
  4. Once it's chilled, take it out and whip some more. You should be able to get nice stiff peaks. If not, stick it back into the refrigerator to chill and repeat.
Notes
If you open up your can and it's just a lightly separated and lumpy coconut milk, you have a dud. I personally like to get a couple extra cans and chill them together if I absolutely need a really good batch. This way, even if I get a dud, I have some spares ready to go and extras for anytime I want whipped cream on the spot.

You can use the coconut whipped cream exactly as you would regular whipped cream. You can even pipe it and decorate with it too!
3.4.3177

 

Filed Under: Recipes, Snacks, Toppings

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Reader Interactions

Comments

  1. Hebergeur

    May 31, 2016 at 4:39 pm

    I really liked Trader Joes coconut cream. Whipped up well. I added cocoa powder and it was delicious. I saw now that they are adding xanthan gum which is considered to be iffy in terms of being a desirable additive. I will try some of the others.

    Reply
    • admin

      June 1, 2016 at 12:16 am

      Hi Hebergeur, thank you for trying the recipe! Adding cocoa powder sounds delicious! Yes, unfortunately xanthan gum is starting to creep into coconut milks and creams more and more.

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

拙著『乳製品を使わないヴィーガンチーズ』の担当してくださった敏腕ベテラン編集者の方が、テンプレートを使って、誰でもたった1冊から本を出版できる画期的なサービス、BOOKOを考案され、そのクラウドファンディングをされています📚

好きなことをいつか本にできたらな✨と思われている方は結構いらっしゃると思います。現に私もその一人でした🙋🏻‍♀️私も何年も、「いつかレシピ本を出版できたらな✨」と考えていました。ただ出版社による商業出版は初版部数なども絡み、著者の実践、フォロワー数、トピックの需要などと、様々なファクターが問われ、誰でもとはいかず、ハードルが高く感じられるかもしれません。kindle出版の手もあるけれど、やはり紙の本も出版したいとなると、自費出版も最低部数があるためコストが高く、これもハードルが高く感じられます。

そこで誰でも手軽に一冊から紙の本が出版できるサービス、Booko登場!📗
BookoはAmazonのたった1冊から本を出版できるオンデマンド印刷サービスを利用。Bookoが作成した本の印刷用データをAmazonに送ると、
✔️Amazonがその本を販売📱💻
✔️購入されたら印刷📗
✔️配送してくれ🚛
✔️著者には印税60%が支払われる💴
というものです。

このサービスだと個人出版がノーリスクになり、非常に手軽で身近になりますが、只一つ大きなハードルが残ります⛰それは個人が出版用の印刷データの作成しなければいけないこと!出版業界にはレイアウトの様々な基準やルールがあり、商業出版ではデザイナーがレイアウトをデザインしてくださります。これを一から素人が作成するのは大変!

そこにBookoサービスが介入✨数々のベストセラーを20年以上手掛けられてきたベテラン編集者の方が今までの叡智を盛り込んでデザイナーと手掛けた、誰でも簡単に編集できる出版用テンプレートを提案💻 
Bookoの
📗料理本
📗実用書
📗ビジュアルブック
📗ポートフォリオ
📗小説
📗ビジネス書
のカテゴリーの中から好きなテンプレートを選んで、内容を編集したら、Bookoが印刷用データを作成。後はAmazonに送信するだけで、Amazonが販売、印刷、配送、印税を支払ってくれます📚

今までハードルが高かった本の出版を簡単に、手軽に、誰でもできるように身近してくれる画期的なサービス、Booko! 
一冊から出版できて最低部数がないから、ご自宅で開くお教室用のテキストブック、クックパッドやインスタグラムに今まで投稿したレシピを纏めて料理本などと、個人出版できる可能性は無限大✨Bookoサービスのローンチに向けて現在ウェブサイトや数々のテンプレートを作成中なので、どうぞあなたと出版との距離をグーンッと縮めてくれるBookoのクラウドファンディングのご支援のほど、宜しくお願い申し上げます🙇🏻‍♀️クラウドファンディングのリンクはプロフィールのリンクからか、ストーリーをご覧ください。
I love hand rolls💕 When it comes to making sush I love hand rolls💕 When it comes to making sushi at home, hand rolls are the best in my humble opinion. You just have to prepare the sushi rice, your choice of fillings, and nori. No hassle of using sushi mats. 

This time, my fillings are Just Egg tamagoyaki, black eyed peas tempeh spicy tuna, homemade tofu ham, carrots, cucumbers, baby chard, avocados, red clover sprouts, etc. All vegan and gluten free😊 I also used @otafuku_global ‘s delicious vegan sushi sauce they had kindly sent me✨It was perfection, especially with the Just Egg tamagoyaki😋

ヴィーガン・グルテンフリー手巻き寿司🍣 スクランブルドエッグや卵焼きが作れる卵代替え品Just Eggと自家製テンペがあったので手巻き寿司にすることに。Just Egg卵焼き、スパイシーテンペツナ、自家製豆腐ハムに野菜やアボカド、スプラウツをたっぷり✨ @otafuku_global さんが送ってくださったヴィーガン寿司ソースと頂いて最高でした😋
I couldn’t find the 100% buckwheat soba I usuall I couldn’t find the 100% buckwheat soba I usually get at the Japanese market for the yearly Japanese tradition of eating soba on New Years Eve. I’m trying these ones out from Amazon as a replacement, but these look very different from the Japanese ones🧐 I’m not quite sure how they are going to turn out, but we’ll see🤷🏻‍♀️ 

Black eyed peas tempeh are done just in time for New Year’s Day tomorrow. Have a lovely New Year’s Eve and a happy year everyone!

日系マーケットに十割そばがなかったので、急遽アマゾンで見つけた100%蕎麦粉のお蕎麦を購入。見た目が全然日本の十割蕎麦と違うから大丈夫なのか不安ですが。。。
明日用に発酵しておいたブラックアイドピーズのテンペも間に合って仕上がりました。

喪中のため、新年のご挨拶を控えさせていただきますが、本年も大変お世話になりました。来年も引き続きどうぞ宜しくお願い申し上げます。
Happy holidays everyone! Hope you all have a wonde Happy holidays everyone! Hope you all have a wonderful holiday season🎄✨💕

メリークリスマス🎄✨素敵なクリスマスをお過ごしください🎅🏼
Sunday DIY💪🏼 I’ve been meaning to clean u Sunday DIY💪🏼 
I’ve been meaning to clean up this corroded brass pepper mill, a friend of mine handed down to me, for quite some time now. 

I finally got to it, and with the help of a few YouTube videos and some trial and error,
I got it cleaned up pretty good✨ At one point, the whole thing turned copper, but with some serious elbow grease, it’s back to shiny brass again and I’m in love✨ 

友人から去年譲り受けたヴィンテージの真鍮のペッパーミル🧂緑青や酸化も全体にあって、今までクリーンアップも先延ばしに。このサイズでこのようなコンディションの真鍮を磨くのは初めてなので、YouTubeの力を借りて悪戦苦闘😅一時は完全に銅のペッパーミルになりましたが、何とかピカピカの真鍮に戻りました✨これから使うのが楽しみです💕
Adding sweet potato and vegan marshmallow casserol Adding sweet potato and vegan marshmallow casserole to our Thanksgiving feast this year🥘  Ever since I had this dish in North Carolina many years ago, it’s been on my mind. I think it’s gonna be a keeper for years to come🍠 Happy Thanksgiving everyone✨

今年の感謝祭にはスイートポテトとヴィーガンマシュマロのキャセロールをプラス🥘何年も前にノースキャロライナでこのキャセロールを食べてから、ずっと作ろうと思っていた一品。まるでデザートのようだから、辛党の私にはデザートいらず。Happy Thanksgiving✨
Thank you @plantbasehappy2 for trying out my vegan Thank you @plantbasehappy2 for trying out my vegan Boursin cheese recipe🙏🏼✨ So happy to see you enjoyed it💕

@plantbasehappy2 さん、拙著のブルサン風チーズレシピをお試しくださり、誠に有難うございます🙇🏻‍♀️✨お口に合ったようで大変光栄です💕

Repost from @plantbasehappy2

 vegan ブルサン風チーズ🧀

材料はヘルシーなのに濃厚なチーズ !
クラッカーとお酒が止まらない …

完全に @marikosakata さんのレシピ本に虜です 𓈒𓏸︎︎︎︎
@tomoko_inner_beauty , thank you so much for tryin @tomoko_inner_beauty , thank you so much for trying my out the vegan mozzarella recipe from my book🙏🏼✨

少し涼しくなってきて、発酵ヴィーガンチーズ作りが楽しくなる季節🍂 @tomoko_inner_beauty さん、ヴィーガンモッツァレラをお試しくださり、誠に有難うございます🙇🏻‍♀️💕

Repost from @tomoko_inner_beauty
•
Vegan cheese 🧀✨✨✨
 
今日も暑かった💦
 
暑くても秋の気配が訪れると
食べたくなるヴィーガンチーズ🧀😍✨✨✨
 
@marikosakata さんのヴィーガンチーズは
まさにチーズ🧀✨っていう味わい✨
 
コクがあって、発酵させるからちゃんとチーズ🧀
なのに身体に負担がなくて心地よい🥰✨
 
ナッツをリジュベラックという玄米で作る乳酸菌飲料で
発酵させて、
味を整えて寒天で固める、という工程。
 
ご著書を見たときは、難しそう…と思っていて
 
まりこさんの実演を見せていただいた時に
ステップが分かりやすかったのと
試食で頂いたチーズがとにかく美味しくて😍🧀
 
作ってみたらやっぱり美味しかった😍🧀
 
なので今回倍量で作りました🧀🧀✨
 
そのまま食べても
クラッカーに載せても
小さく切ってサラダに載せても🥗美味しい😍🧀
 
 
気に入っている食べ方は
小さく切って塩昆布と和えたり
 
塩昆布+醤油少々でご飯に混ぜておにぎりに🍙
海苔を巻いて食べるとめっちゃ美味しいです😍🍙
 
 
写真のクラッカーはグルテンフリー✨
玄米や十六穀米のさくさく軽い薄味クラッカー✨
 
小さなパッケージなので持ち歩きおやつになりそう🍘
薄味なのでクルトン替わりにも使えそうです🥰✨
 ーーーーーーーーーーーーーーーーーーーーーーーーーーー
 
YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨
 
20種類のギルトフリースイーツが動画で学べるudemy講座
 
ロースイーツのいちごのフレジェ講座🍓✨発売中
 
お申し込み、詳細はプロフィール欄のリンクよりご覧いただけます✨
 
お問い合わせはメッセージをどうぞ🥰✨✨
 
 @tomoko_inner_beauty 
 
ーーーーーーーーーーーーーーーーーーーーーーーーーーー
Thank you @plantbasehappy2 for purchasing my book, Thank you @plantbasehappy2 for purchasing my book, and trying out one of the recipes🙏🏼✨

@plantbasehappy2 さん、拙著をご購入くださり、そして早速ナチョスチーズレシピを試してくださり、誠に有難うございました🙇🏻‍♀️✨お気に召していただけたようで、嬉しい限りです💕

Repost from @plantbasehappy2
•
vegan ナチョスチーズ & トルティーヤチップス !

ソースはナチョスチーズ味!🧀
トルティーヤチップスにディップするスタイル。

美味しすぎて、トルティーヤチップスと
コロナビール買い足した位。

ソースは @marikosakata さんの
レシピ本から。
本当に買ってよかった!!!!!

旦那はveganではないのだけど
レシピ本みて全部美味しそう!!
俺でもこれも作れそう!!と言ってた☺︎ たのしみ

一番惹かれた ナチョスから作りました 𓂃٭
まだ今はフードプロセッサーしかないから
粒が残ってるけどこれはこれで美味しい!

市販でようやくveganチーズが手に入る
ようになってきたけど添加物なぁ、、
と思ってたし、なんか惜しい!が多くて。(しょうがない)

この本にのっているものはリアルにチーズ、、

しかもテンション上がるチーズばかり!!
これから作るのが楽しみ🧀
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