Coconut Cream
For best results, choose a coconut cream with a fat content of at least 20%, as this is essential for achieving a stable, whipped texture.
Coconut cream is widely available in the UK in larger supermarkets such as Tesco and Asda. One commonly available option is Blue Dragon Coconut Cream. You can also find recommended products on the Everyday Essentials page on the website, or you can buy here.
If coconut cream is not available, full-fat canned coconut milk can be used instead. To prepare it, place the unopened can in the refrigerator for at least overnight. As it chills, the contents will separate into a thick cream layer and a liquid portion.
Without shaking the can, open it carefully and scoop out the solid, creamy layer from the top — this is the part used for whipping. The remaining liquid can be used in other parts of the recipe.
Whether using coconut cream or coconut milk, it must be well chilled before whipping. Refrigerating it for at least one night is essential to achieve a light, stable texture.
Whipping Coconut Cream
For best results, use well-chilled coconut cream (approximately 4–5°C). Transfer it into a tall, narrow container and whip using an electric whisk (find here) or the whisk attachment of a hand blender on high speed for 3–5 minutes, or until light and fluffy.
Coconut cream takes slightly longer to whip than dairy cream, so patience is important. If properly chilled and with sufficient fat content, it will form a stable, airy texture.
If you wish to sweeten the cream, add Eiravee Sweet Blend or another sweetener in powdered form during whipping. Add gradually, as coconut cream already has a naturally mild sweetness.
Whipping Coconut Cream with Xanthan Gum
Of the coconut creams available in UK supermarkets, I've found that Blue Dragon Coconut Cream and Sainsbury's own-brand Coconut Cream both whip up well. However, if you want a firmer, more stable whipped cream that holds its shape for longer, I recommend adding a little xanthan gum.
For 200–250 ml of coconut cream, around ⅛ teaspoon of xanthan gum is usually enough. Sprinkle it in gradually while whipping to help it blend evenly into the cream.
Xanthan gum is a thickening and stabilising ingredient commonly used in gluten-free and low-carb baking. It helps give creams and other mixtures a thicker, smoother consistency without noticeably affecting their flavour.
Even a tiny amount can make a difference, helping your whipped coconut cream hold its shape for longer.
Just be careful not to add too much, as it can make the cream overly thick or slightly gummy. Start with a small amount and allow it to thicken before adding any more.
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