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Cocowhip. Coconut whipped cream



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amother
Wine


 

Post Mon, Feb 15 2016, 2:19 pm
I bought 2 of them. I never used any whip in my life. Any idea if I can use to decorate a cake?
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ra_mom




 
 
    
 

Post Mon, Feb 15 2016, 2:21 pm
I don't know what cocoa whip is but I whip the congealed part of chilled canned coconut milk with confectioners sugar and vanilla until peaks form and use that as the whipped cream on strawberry shortcake. It is delicious.
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amother
Brunette


 

Post Fri, Apr 01 2016, 6:32 am
I want to try this but I'm wondering how long the coconut whipped cream stays whipped and thick on the cake? Doesn't it start "melting" after a while? Do you keep it refrigerated? I want to make it today and serve it Shabos afternoon.
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amother
Brunette


 

Post Fri, Apr 01 2016, 8:44 am
Bump
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greenfire




 
 
    
 

Post Fri, Apr 01 2016, 10:44 am
I've had trouble & had to freeze mine - but it could be the rum

next time it worked cause I bought the coconut cream in place of the milk that needs to be separated - but it was too sweet
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ra_mom




 
 
    
 

Post Fri, Apr 01 2016, 11:12 am
amother wrote:
I want to try this but I'm wondering how long the coconut whipped cream stays whipped and thick on the cake? Doesn't it start "melting" after a while? Do you keep it refrigerated? I want to make it today and serve it Shabos afternoon.
Keeps in fridge for a day and will keep its volume this way.
It does not melt the same way whipped cream does.
I think the company I use is Roland's.

http://www.joyofkosher.com/201.....arve/
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seeker




 
 
    
 

Post Fri, Apr 01 2016, 1:07 pm
I dunno, I have heard you can whip the solid part of coconut milk so I keep buying every kosher brand of coconut milk I can find and they almost never have a solid part, and when finally one did it wouldn't whip. Total flop.
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greenfire




 
 
    
 

Post Fri, Apr 01 2016, 1:13 pm
seeker wrote:
I dunno, I have heard you can whip the solid part of coconut milk so I keep buying every kosher brand of coconut milk I can find and they almost never have a solid part, and when finally one did it wouldn't whip. Total flop.


you MUST let it sit in the refrigerator upsidedown for 24 hours - this way the water/milk separates from the fatty coconut cream - flip over the can before opening & pour out the liquid
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seeker




 
 
    
 

Post Fri, Apr 01 2016, 1:32 pm
Like I said, I read all the tricks and only one can produced cream - and that one didn't whip. So I'm pretty fed up. Waste of time and money, and expectations.
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greenfire




 
 
    
 

Post Fri, Apr 01 2016, 1:34 pm
gotcha - so do what I did ... freeze it & scoop over cake like ice cream
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