Whipped Food Topping

A method for making an edible topping composition having that is formulated to be whipped, said method comprising the steps of:

• a. forming a mixture that comprises 5-40 wt % coconut component, 40-70 wt % water, 0.5-20 wt % fat that is absent said coconut component, 1-35 wt % sweetener, 0-5 wt % emulsifier, 0-5 wt % stabilizer, 0-1 wt % salt, 0-1 wt % acudulent, and 0-1 wt % flavoring, said coconut component includes two or more ingredients selected from the group consisting of coconut oil, coconut cream, and coconut milk;
• and,
• b. subjecting said mixture to one or more post-mixing processes selected from the group consisting of pasteurization, homogenization, and UHT;
• and,
• c. packaging said mixture after said post-mixing process, said packaged mixture formulated to be whippable to form a whipped edible topping composition having an overrun of at least 150% and is stable in a whipped form with said overrun of at least 150% for at least 12 hours in a temperature of no less than 33° F.

A method for making an edible topping composition that is formulated to be whipped, said method comprising the steps of:

• a. forming a mixture that includes a coconut component, water, fat that is absent said coconut component, sweetener, emulsifier and stabilizer, said coconut component includes two or more ingredients selected from the group consisting of coconut oil, coconut cream, and coconut milk, a weight percent of said coconut oil is greater than a weight percent of another component of said coconut component, said mixture consisting essentially of by weight percent:
• water 45-60%, coconut oil 10-20%, creamed coconut and/or coconut milk 0-10%, fat that is absent said coconut component 1-20%, sweetener 2-35%, emulsifier 0.1-2%, stabilizer 0.1-2%, salt up to 1%, flavoring up to 1%, acidulant up to 5%, and coloring up to 0.5%;
• and,
• b. subjecting said mixture to one or more post-mixing processes selected from the group consisting of pasteurization, homogenization, and UHT;
• and,
• c. packaging said mixture after said post-mixing process, said packaged mixture formulated to be whippable to form a whipped edible topping composition having an overrun of at least 150% and is stable in a whipped form with said overrun of at least 150% for at least 12 hours at a temperature of no less than 33° F.