Freezing coconut cream is a great way to extend its shelf life and have it on hand whenever you need it. However, there are some important things to know about properly freezing coconut cream and what happens when you thaw it out again.
Can you freeze coconut cream?
Yes, you can absolutely freeze coconut cream. In fact, freezing is an ideal storage method for coconut cream since it has a high fat content. The cold temperature helps prevent the fat from going rancid and extends the shelf life. Properly frozen coconut cream can keep for up to 6 months in the freezer.
How to freeze coconut cream
Freezing coconut cream is easy to do at home with just a few simple steps:
- Make sure the coconut cream is fresh. Do not try to freeze coconut cream that is past its prime.
- Pour the coconut cream into freezer-safe containers, leaving about 1/2 inch of headspace at the top. This allows room for expansion as the cream freezes.
- Seal the containers tightly. You can use freezer-safe plastic containers, glass jars, or freezer bags.
- Lay the containers flat in the freezer so the cream freezes evenly in a single layer. Do not overstack the containers.
- Freeze for at least 24 hours before using to ensure the coconut cream is solidly frozen.
Properly stored frozen coconut cream will maintain its consistency, texture, and flavor for up to 6 months in the freezer before quality starts to degrade. Be sure to label the containers with the date so you know how long it has been frozen.
Why freeze coconut cream?
There are a few key reasons you may want to freeze coconut cream:
- Extend shelf life – Fresh coconut cream only lasts about 5-7 days refrigerated before going bad. Freezing extends the shelf life up to 6 months.
- Have it on hand – Freezing means you always have coconut cream ready when you need it for recipes.
- Buy in bulk – You can buy large cans or make big batches of coconut cream and easily freeze portions for later use.
- Prevent waste – Freeze leftover coconut cream so it doesn’t get thrown out.
Freezing is really the best way to prolong the shelf life of coconut cream while maintaining its flavor and quality.
Is it safe to refreeze coconut cream?
It is generally not recommended to refreeze coconut cream after it has been thawed. Refreezing tends to degrade the texture, making it grainy or watery. It can also impact the flavor. If you have thawed coconut cream that you won’t use right away, your best option is to refrigerate it and use within 5-7 days.
If absolutely necessary, you can refreeze coconut cream briefly, but the quality will likely suffer. Be sure to only refreeze once and use the thawed cream immediately after thawing again.
What happens when coconut cream is frozen?
Here is what happens when coconut cream is frozen properly:
- The fat in the coconut cream solidifies, allowing the cream to keep its shape.
- The water content freezes, so the texture becomes solid vs. liquid.
- Freezing stops most microbial growth that can cause spoilage.
- Enzymatic activity also slows down dramatically, extending shelf life.
- The flavor is preserved since there is minimal deterioration.
As long as frozen properly in air-tight packaging, the coconut cream remains in a preserved state until thawed for use.
Does freezing coconut cream change the texture?
Freezing will change the texture of coconut cream slightly. When thawed after freezing, coconut cream will be thicker and have a more solid consistency vs. fresh liquid cream. However, the difference is fairly minor.
Make sure to stir the coconut cream vigorously after thawing to reincorporate any separated liquid and soften up the texture. Let it sit at room temperature for about 10-15 minutes to return to a pourable, creamy state. The flavor should remain unchanged.
How to thaw frozen coconut cream
It’s important to thaw frozen coconut cream properly to preserve the texture and flavor. Here are some tips:
- Refrigerator thawing – For best results, place the frozen coconut cream in the refrigerator overnight or for at least 8 hours to gradually thaw.
- Countertop thawing – You can thaw on the countertop for 1-2 hours, but make sure not to leave it out too long or quality may decline.
- Cold water bath – Submerge the container in cold water, changing the water every 30 mins until thawed.
- Microwave – microwave coconut cream on LOW power at short intervals, stirring frequently.
Always stir thoroughly once thawed to evenly distribute any separated liquid. Let it sit out briefly to return to a creamy, pourable consistency before using.
Can you whip frozen coconut cream?
It’s best not to whip or beat coconut cream directly when frozen. Let it thaw completely first, then whip it. Whipping frozen coconut cream can result in a grainy, chunky texture.
Once thawed, coconut cream can whip up just like fresh cream for things like topping pies, making whipped coconut cream, etc. For best results, chill the bowl and beaters before whipping thoroughly until soft peaks form.
Coconut cream substitution
If you find yourself without coconut cream when a recipe calls for it, here are some handy substitutions:
- Canned coconut milk – Use the thick cream at the top of a can of coconut milk. Chill it first so it solidifies.
- Heavy cream – Add a bit of coconut extract to heavy cream to mimic the flavor.
- Cashew cream – Blend soaked raw cashews with water to make a creamy paste.
While not exactly the same, in a pinch these substitutes can work well enough in baked goods, curries, beverages, etc. that call for coconut cream.
How long does thawed coconut cream last in the fridge?
Properly thawed coconut cream will keep in the refrigerator for 5-7 days. Be sure to store it in an airtight container in the fridge. Use within that timeframe for the freshest flavor and texture.
Do not refreeze thawed coconut cream. If you won’t use it within 5-7 days, your best bet is to freeze any leftovers in recipe-sized portions for future use.
Signs coconut cream has gone bad
Watch for these signs that your coconut cream has gone bad and needs to be discarded:
- Mold growing on the surface
- Curdled texture instead of smooth and creamy
- Separated liquid with a thick layer on top
- Sour smell
- Pink, yellow, grey, blue or green discoloration
Trust your senses – if the coconut cream smells or looks “off,” it is safest to throw it out. With frozen or thawed coconut cream, also watch for freezer burn or an icy, grainy texture.
Uses for frozen coconut cream
You can use thawed frozen coconut cream in all the same ways as fresh. Here are some of the most popular uses:
- Whipping into coconut whipped cream
- Adding to curries, stews, and soups
- Creating dairy-free ice cream
- Making coconut-based beverages
- Topping desserts like cakes, pies, and puddings
- Stirring into oatmeal or chia pudding
- Adding creamy texture to smoothies
- Mixing into coffee drinks
Let your imagination run wild! Using frozen coconut cream makes it easy to always have this versatile ingredient on hand.
Tips for working with frozen coconut cream
Follow these tips when cooking and baking with frozen coconut cream:
- Make sure to thaw completely before use.
- Stir well to distribute any separated liquid.
- Let sit at room temp to return to liquid state before whipping or baking.
- Add to hot dishes towards end of cooking so it doesn’t separate.
- Reduce any other liquids in recipes by a couple tablespoons to account for moisture from thawed cream.
- Don’t whip directly from frozen state to avoid chunky texture.
With proper thawing, frozen coconut cream can be swapped in for fresh in most recipes with great results!
Storing coconut cream
To get the most life out of your coconut cream, follow these storage guidelines:
- Refrigerator – Keep fresh coconut cream in an airtight container in the fridge for 5-7 days.
- Freezer – Freeze in airtight packaging for up to 6 months.
- Pantry – If unopened, canned coconut cream can be stored in the pantry up to a year.
- Storage temps – Store at or below 40°F in the fridge. 0°F or below in the freezer.
Keep coconut cream tightly sealed. If storing in the refrigerator or pantry, make sure to use promptly once opened.
Troubleshooting coconut cream
Having some issues with your coconut cream? Here are some troubleshooting tips:
| Issue | Solution |
|---|---|
| Grainy, icy texture when frozen | Thaw slowly in the refrigerator rather than countertop. |
| Separated liquid when thawed | Stir vigorously until blended. Let sit at room temp before using. |
| Won’t whip up | Make sure cream is thoroughly thawed. Chill bowl + beaters before whipping. |
| Curdled in hot liquids | Add at end of cooking. Remove from heat and temper before mixing in. |
| Moldy | Ensure containers are sealed airtight. Use clean utensils. Don’t double dip. |
Avoid common mishaps with coconut cream by following best practices for freezing, thawing, whipping and incorporating into cooking.
Conclusion
Freezing is an easy, efficient way to extend the shelf life of coconut cream and keep it handy at all times. Properly frozen coconut cream maintains its flavor and texture for use in both sweet and savory dishes. Just make sure to thaw completely before whipping or adding to hot foods. With a little planning, you can enjoy conveniently frozen coconut cream for months to come!
