6 minutes
A rich and creamy coconut cream made from chilled and whipped unsweetened coconut milk, perfect for a variety of dishes.
Unsweetened Coconut Milk, Chilled
0.25 fluid ounces
1. Chill Out
Place the unopened can of coconut milk in the refrigerator and leave it to chill for at least 6 hours, or overnight for best results.
2. Skim the Cream
Once chilled, carefully open the can without shaking it. Gently scoop out the thickened white cream that has risen to the top, taking care not to disturb the clear coconut water beneath. Place the skimmed cream into a medium-sized mixing bowl.
3. Whip It Up
With a large whisk, begin to whip the thickened coconut cream. Gradually add small amounts of the reserved coconut water, if needed, to achieve a silky consistency that can slowly pour off a spoon. Continue whipping until the desired texture is reached.
Choose full-fat, high-quality canned coconut milk for the richest flavor and creamiest texture. Avoid lite versions or those with added stabilizers or preservatives, as they can affect the final taste and consistency.
Over-whipping coconut cream can cause it to separate or become grainy. Aim for soft peaks that gently hold their shape for a lush and velvety texture.
Refrigerate the can of coconut milk overnight to help the cream separate from the liquid, making it easier to scoop out the thick part you need for your coconut cream.
Place your mixing bowl and beaters in the refrigerator for at least 15 minutes before whipping. The cold equipment will help the coconut cream maintain its structure as you whip it.
Coconut cream can melt or lose its whipped consistency at room temperature. Keep it chilled until you're ready to serve and store it in the refrigerator after whipping.
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