Need a nitrogen infuser like the isi.
tl;dr
- Thai Kitchen coconut milk cans
- Warm the can (over 78°F) to melt all of the fat
- Shake the can to mix everything (the sound will change when it’s mixed)
- Put the can in the fridge or open it and empty the contents into a isi nitrogen whipper
- Shake it like 20 times
- Enjoy! (Put in fridge upside down if there are leftovers)
Below are the details.
Thai Kitchen
- Thai Kitchen coconut milk 1 can
This brand has worked the best from all that I’ve tried. There are other sites that still add coconut oil to achieve the “correct” ratio of fats to solids. I’ve found it isn’t necessary and actually hurts if you’re just doing this for home use or will store the cocowhip in the isi canister for more than a few days.
It gets so stiff after a few days that the remainder doesn’t dispense and I would end up scooping it out after releasing the pressure. I no longer add any additional coconut oil and it works great and stores for longer.
Mixing the coconut milk
I have an espresso machine that I let warm for 30 minutes before using. I’ve started putting a can of coconut milk on top. Where I live, room temperature is the below the soild temperature point of coconut fat. This means that the coconut milk can is a thick layer of fat and water. By warming the can, it makes the layer of fat turn into liquid.
I’ll shake the can to mix the fat and water. You can hear when it’s done when the sloshiness sound of water goes away and it’s more thumpy.
