Mine didn’t either, I had to drain all the liquid that wouldn’t thicken, and then I had to add a lot of regular whipping cream. I was using Trader Joes canned coconut cream.

I like the brand Nature Forest I found at Whole Foods. More than half the can is filled with “cream” and not watery and that was when I opened it. I did not have to refrigerate it overnight like some canned coconut.

Same problem with the no whip coconut milk. If possible, a suggestion would be to edit the actual blog post recipe and put in a recommendation for which coconut milk brand, maybe even warning that if you buy one with preservatives, it won’t whip. I normally don’t read comments when making a recipe, and now don’t have time to go out and find another can. We had to serve this desert with just crust and cream-cheese base. Still delicious. Thanks!
Here’s a good post on the science behind why this is happening:
https://stupideasypaleo.com/2013/11/25/coconut-milk-wont-solidify-heres-why/

I love Native Forest brand.

What brand of coconut milk will whip? I used Thai kitchen which did not work.

It really depends on the can of coconut brand you use which will determine whether it whips up well.

I would have to sadly agree, the coconut milk didn’t thicken, only made it to foam stage. Made a good side drink though for the delicious cheesecake next time ill try coconut cream or maybe the coconut creamer that might thicken up to be a whip.

The fat is 19grams the Carbs is 14grams and the fiber is 1 gram so for net carbs it would be 13grams including the coconut cream topping and the crust on the cheesecake.

I’m not sure about the whip on top and how it would thaw. I would suggest just freezing the cheesecake part then thaw and add the whip once it’s thawed.