- Use full-fat coconut milk. You'll need to use coconut milk with at least 70% fat. The higher the fat, the more coconut cream you'll be able to scoop from the top of the can.
- Refrigerate the can overnight. This is a key step in this recipe so do not skip it. You will need the fat to harden in order to scoop the solid part.
- Chill your utensils. This further helps with keeping the cream cool as long as possible. Do not skip it!
- Don't overmix. The more you mix the cream the softer it gets. Stop mixing the moment everything come together
- Chill the whipped cream before using. If you have overmixed your whipped cream, or it has softened too much - refrigerate for 30 minutes before serving.
- It's important to keep in mind that every brand of coconut milk is different and can yield totally different results. If you try with a certain brand and it doesn't work out, next time try with a different one and see how that goes.
*The recipe makes ~ 1 ½ cups whipped cream, but it can vary.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.