Happiness. Fluffy perfect whipped cream that is completely yummy and dairy-free. This coconut whipped cream is heavenly! Sweetened gently with maple syrup and flavored with vanilla extract, this is the perfect topping to go with pie, cake, berries – you name it!
I have made coconut whipped cream for several years now, and the thing I love about it is how incredibly rich and creamy it is, like dairy whipped cream. The thing I haven’t loved about it is how unstable it is – sometimes it works great for me, and other times, not so much. If you beat it too long, it deflates because coconut fat is so sensitive to heat, but if you don’t beat it long enough, it remains non-fluffy.
So, when I noticed a variety of other bloggers mentioning that they owned a ISI whipped cream dispenser and used it with coconut milk to make coconut whipped cream, I spent some time looking at all of the different models available on Amazon and I put it on the top of my mental wish list. Could this be the solution to my whipped cream woes, I wondered?
And then my husband totally surprised me by getting me one for Mother’s Day (the creative whip in stainless steel) , and I was thrilled! Of course, I am pretty sure that coconut whipped cream will help me be a better mother! 😉 I got out my rich and decadent coconut cream, sweetened and flavored it, and carefully followed the instructions for filling and gassing the ISI. And it worked for the first couple spurts and I was even more thrilled, and then it stopped working as well, and then I could only get watery cream to come out in spurts, and then I was so sad.
But after some sleuthing, I made a second batch that worked amazingly well, and I was thrilled again.
When I posted the above picture on Facebook, I heard from some of you that you had also had problems with getting coconut cream/milk to work in the ISI dispensers, so I thought I’d share what I found out and what worked for me. (And if you have any information or experience to share, please do!)
To have coconut whipped cream that works, it appears that for best results you need two important factors. But before we get to those, a quick word about models and sizes of the isi cream dispensers.
If you are considering buying one, I really do recommend getting the pint size. The cream (regular or coconut) will stay good for ten days in it, and at least right now, the pint is actually cheaper than the ½ pint size in the stainless steel model I have! Everyone who has gotten the ½ pint size says to buy the full pint. As far as what I see, there are four main lines to the isi whipped cream dispensers. There is the isi easy whip (currently $45.98 for 1 pint). Then there is the creative whip in stainless steel (what I have), which is $65.75 for the pint size, and it can be used for whipped cream or for savory foams, sauces, dips, soups, etc. And then there is the model that I see in a lot of the coffee shops use in our area, the Profi Whip (you can get it in one pint) . Or you can get 1 quart in the Gourmet Whip Plus line.
I think that the first two options would be sufficient for most home cooks, and I certainly love mine! I found it high quality and durable too. I think that these would be so, so easy to use with dairy cream, you just need a little knowledge to know how to use it to whip your coconut cream.
Now to the two important factors you need to get great coconut whipped cream.
Proper fat content: According to my isi instruction book, for fresh cream you need to have 36% or 33% fat content (for shelf stable cream it can be 32%). Top grade coconut milk can be up to a 20-22% fat content, which isn’t quite high enough. To remedy this you can do one of two things. You can refrigerate canned coconut milk for at least one day, or several days, and allow the cream to solidify at the top of the can. Scoop out the cream, and then you have a high fat content coconut cream that will whip up. OR, you can add fat (in the form of coconut oil, in my case) to up the fat content. The advantage to do so is that it’s cheaper. For example it costs me only $.56 to add 2 tablespoons of organic coconut oil to a can of full fat coconut milk for a batch. Buying another can of coconut milk to scoop out the cream on the top can cost upwards of $3.36, so it is significantly more expensive. You can also buy coconut cream, which has a higher fat content, however, you will probably still need to refrigerate and skim the fat off to make it high enough. ( Thai Kitchen full fat coconut milk has 10 grams of fat per ¼ cup. Native Forest coconut milk has 14 grams of fat per 1/3 cup, and Aroy D coconut cream has about 19 grams of fat per 1/3 cup of coconut cream).
Step one is making sure you have enough fat content. Step two is making sure that your cream doesn’t separate very much.
When I made my first batch, I used Aroy-D’s coconut cream that I love because it is thick and creamy, BPA-free, and doesn’t use any preservatives or “gums”. The problem I had was that I didn’t skim it first, and because there was no additions to help keep the mixture from separating, like guar gum, it ended up separating in the isi container, and only the very liquid-y coconut water would come out, instead of the cream at the end. Not what I was looking for!
This was solved on my second batch as not only did I add fat to my can of coconut milk, but I also used a different brand that contains guar gum, a substance that helps the mixture from separating. This is even more important when you add coconut oil (or other fat) to the mixture, as the last thing you want to do is get coconut oil blobs on the top of the mixture. I mixed it together and put it in a bowl in the refrigerator overnight, just to make sure that wasn’t going to happen, and it didn’t! The guar gum kept everything together. If the coconut cream or coconut milk doesn’t already contain guar gum, you can actually add it yourself (probably about ½ teaspoon) or you can try gelatin (this is a brand I recommend), once again probably about ½ teaspoon per batch, though I need to test this out.
The two brands I recommend when using coconut milk would be Native Forest Coconut milk, full fat and unsweetened. This brand is BPA-free, which is great, but it’s not quite as creamy as Thai Kitchen. My local store was out of this brand when I was testing all of this, so I haven’t gotten the chance to try it out with my isi yet. I may need to add a little more oil to it, to make up for the slightly lower fat content. The brand I did use was Thai Kitchen’s organic full fat and unsweetened coconut milk. This brand is very creamy and wonderful, and has always been a favorite culinary-wise. It is not canned, however, in BPA-free cans, which has always bothered me. The company does say that it is “BPA safe” which I assume means that BPA isn’t leaking into the coconut milk, which would be good – I just need to clarify that with the company. Both of these brands contain guar gum.
This is the recipe I used
- 1 14 ounce can of Thai Kitchen full fat, unsweetened coconut milk
- 2 tablespoons coconut oil, gently melted
- 1 ½ teaspoons of high-quality vanilla extract (gluten-free, if needed)
- ¼ cup of pure maple syrup (or sweetener of choice)
- Whisk together well. Chill well, and then put in whipped cream dispenser, carefully following the instructions.
- This mixture can be chilled well, and then gently whipped for a soft, creamy "mousse" as well, if you don't have an whipped cream dispenser.
The next question I had was whether this mixture would work well in making whipped cream when not using a dispenser. I whipped up another batch, and let it chill for 12 hours. We found that it wouldn’t whip up as thickly as normal whipped cream, but it certainly got more fluffy and aerated. It kind of reminded me of a coconut mousse and we ate it with relish. I think it would work really well in a variety of ways (thinking layered desserts, and with berries, etc.), but it wouldn’t make perfect little whipped cream fluffs.
I am looking forward to trying new variations, such as using gelatin with my Aroy-d coconut cream, and seeing if that works. I’ll let you know how my future experiments go!
Meanwhile, if anyone has more information to give on this topic, I’d love to hear from you!
I love this gift so far because it allows my mostly dairy-free children (and me!) to enjoy a childhood favorite of mine, whipped cream! Yum!
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Oh my gosh, I want one of these! I’ve tried searching for this answer online and haven’t found anything. Can you tell me how long one of the N20 chargers lasts? (Like, do you have to use a new one every time you make whipped cream?) Thanks!
You have to use a new one every time you make it. Hope that helps!
Has anyone it using gelatin yet? If my coconut milk contains garden him… No need to add extra correct? Just coconut OiL to increase the fat right?
Kim, You may know this already, but I was reading in Danielle Walker’s cookbook and she said to use two 13.5 oz of coconut milk refrigerated at least for 24 hours. She also suggests using a glass or metal bowl that has been in the freezer for at least 30 min. I think that combination helps whip better.
You use 1 charge each time you make a whip topping. You can use some of the whip topping and store in the fridge for a couple of days shake and reuse without a new charge.
Recently I made whipped coconut milk for a friend and it was delicious!!! I refrigerated it overnight and only used the thick cream that stuck to the top. Whipped with some vanilla bean paste and a touch of organic icing sugar in the kitchenaid- so good!
Isn’t it great?! Gotta love it.
I never would have thought of adding the coconut oil, brilliant!
Lyn, the lifestyle artist
I use whipped cream on nearly everything from hot chocolate to ice cream and it’s pretty good but I never thought of making my own. Not only is this better for me (at least slightly with no additives and preservatives) but it sounds even better at the same time. Coconut milk and honey would make a very sweet and very tasty combination that I definitely can’t wait to try.
I’d use less sweetener & only sweeten to taste, but I just made a test and you can even freeze this ( AFTER dispensing). Opens up all sorts of possibilities doesn’t it? I piped out a little swirl and popped it in the freezer, tested it about 5 hours later – kept it shape & even has more of the opaque quality of real whipped cream. Don’t try to freeze the dispenser.
Thats screaming out to me for some mango
Hi, just came across your website recently. Lots of great ideas! I use coconut milk extensively -I find that for desserts where I want to maintain the structure of without it falling apart like say.. tiramisu/ cakes etc.. I just warm a little bit of coconut milk gently, add in a little gelatin til it melts, then add it to the rest of my coconut milk and whip it up- it’s quite stable that way. Now, if I just wanted coconut cream as a topping for desserts, I actually just use it straight out of a can. Good quality coconut cream helps WONDERS, and tastes so much better than all the other flavourless brands. Have you tried Ayam brands coconut cream? it’s 100% coconut cream, and tastes AMAZING…naturally sweet nutty flavour, no added flavourings needed! ANd truly, it’s the closest stuff I’ve ever had to fresh coconut milk. The best part of the cream is that you dont’ even need to bother whipping it up- just scoop it straight out of the can!
Thanks for sharing, Min! I have tried Ayam coconut cream, and it is very yummy. 🙂 Thanks for sharing your tip on gelatin – I am been meaning to try that, but haven’t gotten around to it yet. You’ve inspired me to give it a go.
I have just discovered your wonderful website bi love your approach to
making all the delightful recipes, but I do have a question. Can you also
list the nutritional values for these great recipes? Perhaps I have over
looked them? Because of pre diabetics it is necessary for me to have
the nutritional information on all recipes before enjoying them. Thanks. S. Scrugham
Hi Sybil – You can easily find the nutritional information on a recipe at myfitnesspal.com. It’s free to sign up, and a great way to track calories, sugar, and fat content, etc. You can create a recipe using the ingredients Kimi gave, and it will give you the total nutritional content. Enjoy! 🙂
I use Kara Coconut Cream and it whips beautifully with the mixer. It also lasts many days in my fridge if we don’t eat it up.
Another vote for Kara Coconut Cream. I have tried lots of others but none taste as good, or whip up as reliably. It can be hard to find, but an Asian specialty market may carry it, and Walmart has carried the tiny boxes–200 ml–for a really low price. I have been using Kara for whipped cream for years and it always whips. I chill it thoroughly and then stick a knife into the bottom of the carton, twisting a little, and letting the clear liquid that settles to the bottom run out. Once some white stuff starts coming out I flip the carton, cut off the bottom, and scrape the rest into a bowl and whip it in my stand mixer. I would love to try the Isi with it. I had one years ago and it was so much fun to use.
I am seriously considering asking for one of these. It looks like it would add much deliciousness to everything. Plus, how fun to have ‘healthy’ whip cream. How long does a cartridge last? I am trying to figure out the ongoing cost of it. Thanks so much. 🙂
Unfortunately, you have to use a new one every time you make it.
You can get cartridges pretty cheap on Amazon…any “cream” charger works.
Hi Kimi. I noticed that you recommended the pint sized dispenser. If I get one, there will be 3 people using it. Would a pint size work for 3 or do you think a quart sized one might be good? Thanks. 🙂
thank you so much for posting this! just had my first coconut milk attempt and it was left with a bunch of stuff in there. I just tried this!
Hi Kimi. I am so excited that I got a whip cream dispenser for Christmas. I just tried making coconut milk whip cream. I had chilled the coconut milk. When I added the liquid coconut oil, it solidified and got clumpy. I went ahead and used it and it seems like it still worked. Do you have a suggestion or is that what normally happens? Thanks.
I chill it after I have whisked the two together. I also find it helpful to slowly whisk the oil in as I combine the two. Hope that helps! But it sounds like it worked for you anyways, which is great!
I am so glad I found this post. I bought the same ISI that you have off of ebay for a really good price and tried your recipe last night. OMG! The.Best.Ever!!!!! Thank you! 🙂
Yah! So glad you found a good deal on your ISI and that you liked this recipe. 🙂
I have made this whipped cream several times successfully but today added ground vanilla bean powder. Wow, the flavor is amazing, nice vanilla bean flecks and it seems thicker as well. That will be our new standard.
That sounds amazing! Thanks for sharing. 🙂
Alcohol can cause whipped cream to collapse quicker. I’ve heard that vanilla extract made with alcohol is not as good. This could be the reason why the vanilla powder seems to work better. Coconut sugar in a blender or food processor to convert it to a powder would work as well. The powder will dissolve better than the sugar crystals. I’m going to experiment with and without gelatin to see how that works.
I forgot to mention, at my local grocery store you can buy the regular whipped cream cans, an all natural cane sugar whipped cream in dispenser cans, and a natural coconut whipped cream. The whipped creams fall apart on hot coffee. However the coconut stays solid on hot coffee. So much so it remains till the coffee is empty so you don’t really get to eat it. I find the whipped cream dissolves and cools down the coffee so it’s no longer hot. I actually prefer the coconut cream for it’s heat stability.
So for everyone wondering if coconut whipped cream is more stable at room temperature, I’m inclined to think that it is.
What is the brand of the whipped coconut cream that you buy?
In response to using the N20 chargers, yes you need to use one for each batch but a batch can last up to 10 days in the container refrigerated, you don’t even need to shake it again until the next batch. I love my dispenser, wish I had got one years ago..
Has any one tried a guar gum free coconut milk, such as natural value, and used gelatin as the binder? If so can u share how much gelatin for the whole can of coconut milk and what were your results?
Also since natural value is 28% fat as opposed to 22% of the brands mentioned in post, does it still need 2 tablespoons of coconut oils?
Appreciate any ones thoughts
Once worked together. Do you wait until it solidifies in the fridge and scoop it into the container? Can you use some and put it in the fridge for a few days and it will still come out? Thinking once it’s solid and cold it won’t work. Thanks
I made my first batch in the ISI creamer. Worked fine the first time I used it but after refrigerating over night, now I can’t get anything to come out of the canister when I press the button. Anyone else have this problem?
Leave it at room temp for at least 15 minutes. I think it happens when the coconut milk and oil gets too cold.
I’ve been experimenting with the coconut milk and the isi whipper also. Sometimes it has worked and sometimes not as well. I use Native Forest coconut milk. The kind with guar gum. I’ve added 2 TB coconut oil to warm milk. I put the unopened can in a pitcher of hot water to warm it. I will rewarm the water if necessary. Also add a bit of good salt and 1/4 tsp of xanthan gum. The 1/2 TB of vanilla and stevia for sweetener. I put everything in a shaker cup and shake like crazy. I put right into the whipper now because the time I didn’t, it was too thick after chilling to do that easily. I now have the empty, uncovered whipper in the frig waiting for the next batch so the whipper will be cold when I put the warm milk etc in it. So, the things I’m doing different is the salt, the xanthan gum and a different brand of coconut milk. Next time ill skip the salt and xanthan gum add more coconut oil and some gelatin. I’m hoping I won’t have to scrape out the last 1/4 -1/3 of the container this time. But I love the flavor and convenience. Although I have had very good luck with whipping the coconut milk in my KitchenAid and adding flavorings and xanthan gum. That holds up in the frig for at least week. Please post any success stories with the gelatin!
I want to make the whip cream for my pumpkin bars and I only have a 7oz. can of condensed coconut milk. Is that the same as canned coconut milk or does it have a thicker consistentsy? I was also wondering if I could use coconut milk full fat to add to it and make more.? I would play around with this until I get it right but, I have to have it ready by tonight. I don’t want to mess it up. I can use the coconut oil I have that in the liquid form or the thicker form.
Thanks, if you can help that would be great!
Question: Do you still chill the coconut milk for 24 in the fridge, use only the fat then add coconut oil and any other sweetener, vanilla and chill again before putting it into the dispenser?
Thanks so much for everyone’s sharing!
Thank you so much for writing this. I just got a whipped cream dispenser and I’m glad you have so many details about the whippped cream. I keep thinking it is a lot of work with the coconut milk just to get it to the point of putting it in my dispenser, but I am excited to try it. I might be inclined to make all of the cream in one sitting into a bowl or something and just keep it refrigerated. I am glad you mentioned the guar gum because usually I avoid additives if I can, but you definitely don’t want your liquid separating! Can’t wait to try it out!
in your article you write “you need to have 36% or 33% fat content (for shelf stable cream it can be 32%). Top grade coconut milk can be up to a 20-22% fat content”, is that percentage coming from the daily value number? i have a coconut whipping cream that is 21% DV but that still only puts it at 12% of actual fat content per serving…
How much whipped coconut cream does a single cartridge make (in ounces)?
Tried the coconut cream and gelatin combination yet??
Just got a great price on organic coconut cream at Trader Joe’s and want to try it out.
Question: Can you freeze the mixture? I am afraid I won’t use it fast enough and thought I could put half in the dispenser and freeze the rest for later. Thanks!
We are vegan so wouldn’t use gelatin, but I was wondering if agar would work. Anyone try it? I have an ISI that is over 30 years old and haven’t used it for the past 6 once we became vegan.
Why don’t you use canned coconut cream, which is readily available now at the stores? They have much more fat content than the ordinary can of coconut milk.
The canned coconut cream can be too fatty and actually end up getting stuck in the canister.
I have tried, but coconut cream will actually get too thick, and it’s more likely to clog the dispenser, unfortunately.