Coconut Whipped Cream

If you have been following my recipes for a while, you have probably noticed that I love to use coconut cream instead of whipped cream in my cake recipes. For several years I was using Trader Joe’s Coconut cream, which is coconut milk mixed with Xanthan Gum. I loved the consistency of it and the flavor. Unfortunately Trader Joe’s stopped making this product; instead they have organic coconut cream, which is pure heavy coconut cream. I tried working with this product as I used to work with the old coconut cream, but it is a very different product. To begin with, the consistency is a lot harder; it is hard to mix it with other ingredients or to put a knife through it when you just take the cake out of the refrigerator. I also had an issue with the flavor, which was more fatty than creamy. 

Trader Joe's Coconut Cream
Trader Joe's Coconut Cream. This product is discontinued.
Trader Joe's Coconut Cream Ingredients
Trader Joe's old Coconut Cream ingredients

Trader Joe's Organic Coconut Cream
Trader Joe's Organic Coconut Cream now replaces my favorite old Coconut Cream

Organic Coconut Milk
Coconut Milk in a can is creamy but not enough to replace the old Trader Joe's old Coconut Cream. 

After several experiments in the kitchen, I found the best way to recreate the consistency of the old cream. Below is the basic recipe without any sweetener. 


1 can coconut milk (any brand)
1 can coconut cream (Trader Joe’s)
1 tsp Xanthan Gum

Organic cocnut milk in a can next to Trader Joe's Organic Coconut Cream
Thai Kitchen organic Coconut Milk (Left) Trader Joe's Organic Coconut Cream (R) the different textures are very obvious.

Place all ingredients in a blender. Mix on a high-speed setting until you receive a smooth creamy consistency. 

Xanthan Gum Coconut Milk and Coconut Cream in the blender

Keep in refrigerator to solidify.

You can use this basic cream in the following gluten free and dairy free recipes: