Coconut Whipped Cream K1 Case

L1

Level 1: 20 lines

1Coconut Whipped Cream
2PREP 8 hr 15 mins
3TOTAL 8 hr 15 mins
4Coconut whipped cream is a dairy-free alternative to traditional whipped cream. Instead of using whipping cream, we use full-fat canned coconut milk or coconut cream. This is dairy-free and vegan. Check out the article for all our tips on making it, including the coconut milk and coconut cream brands we recommend for success.
5I know it’s annoying, but chilling your cans of coconut milk overnight is crucial to success. While a freezer chills the cans quicker, we still find that chilling overnight in the refrigerator is better for separating the coconut cream from the coconut milk/water in the can. I keep a can of coconut cream in the back of my fridge, ready to make vegan whipped cream whenever I want.
64 Servings, about 1 cup
71 (14-ounce) can full-fat coconut milk or coconut cream, chilled for 1-2 days
8½ tablespoon to 3 tablespoons powdered sugar or maple syrup
91 teaspoon vanilla extract, optional
10Small pinch fine sea salt, optional
111Chill the can: Chill your coconut milk or coconut cream in the refrigerator for at least 8 hours, preferably longer. The longer the can sits in the fridge, the harder the coconut cream becomes and the more it separates from the liquid, making it easier to whip. Do not shake the can so that the cream and liquid remain separated.
122Chill a mixing bowl: When you are ready to whip, place a large mixing bowl in the fridge for 5 to 10 minutes and prepare your hand mixer or stand mixer.
133Scoop out the cream: Without tipping or shaking the can, remove the coconut milk/coconut cream from the fridge and open the lid. Carefully scoop the hardened creamy white coconut cream on top and place it into the chilled mixing bowl. Leave the watery liquid at the bottom of the can. Use this liquid for smoothies, oatmeal, or add to tea.
144Whip: Beat the coconut cream for 30 seconds to 1 minute, or until creamy, then add the sweetener (I start with 1 tablespoon), vanilla, and salt. Beat until fluffy and smooth, about one minute. Taste and adjust the sweetness as needed. Note, if you prefer maple syrup, the whipped cream will be a little less firm (since it is a liquid). I use ½ to 1 tablespoon.
155Serve or store: Enjoy immediately or refrigerate for up to two weeks. It will harden in the fridge the longer it is chilled, but will soften once it has been at room temperature for a few minutes.
16Recommended brands: Use a good-quality brand of coconut milk or coconut cream like Native Forrest Unsweetened Coconut Milk Classic, 365 Whole Foods Organic Coconut Milk, Arroy-D, Savoy Coconut Cream, and, O Organics Coconut Cream.
17Make ahead: Keep in the refrigerator for up to two weeks. As it sits in the fridge, it will harden and thicken. You can freeze it, but keep in mind that you might need to whip it again after thawing to achieve the original texture.
18Whipped cream is too thick: Thin it with coconut water or milk left in the can. Use a little at a time until you achieve the right consistency.
19Whipped cream is too thin: Keep everything cold. Don’t allow the coconut cream to warm up, or it won’t whip very well. If your coconut milk is well chilled and it’s still not whipping to a thick consistency, add a bit of tapioca starch to help it along. Beat in 1 tablespoon of tapioca flour, check the consistency, and repeat if needed.
20The nutrition facts provided below are estimates.

L2 corrected

Level 2, Oct 27 answer key (no settlement needed), the newest

Title

Title	Serves	Total time
Coconut Whipped Cream	4 to 4	8 hr 15 mins to 8 hr 15 mins

Cook Time

Prep	Cook	Total
8 hr 15 mins	(blank)	8 hr 15 mins

Ingredients

#	Ingredient	Heading
1	1 (14-ounce) can full-fat coconut milk or coconut cream, chilled for 1-2 days
2	½ tablespoon to 3 tablespoons powdered sugar or maple syrup
3	1 teaspoon vanilla extract, optional
4	Small pinch fine sea salt, optional

Ingredient Components

#	Quantity	Unit	Ingredient	Prep	Optional	Sub rows (added at)
1	14	fl oz	full-fat coconut milk or coconut cream	chilled for 1-2 days		step 1: 14 fl oz
2	3	tablespoons	powdered sugar or maple syrup
3	1	teaspoon	vanilla extract		yes
4	1	small pinch	fine sea salt		yes

Cooking Sentences

#	Section	Sentence
1	1	Chill the can:
2	1	Chill your coconut milk or coconut cream in the refrigerator for at least 8 hours, preferably longer.
3	1	The longer the can sits in the fridge, the harder the coconut cream becomes and the more it separates from the liquid, making it easier to whip.
4	1	Do not shake the can so that the cream and liquid remain separated.
5	2	Chill a mixing bowl:
6	2	When you are ready to whip, place a large mixing bowl in the fridge for 5 to 10 minutes and prepare your hand mixer or stand mixer.
7	3	Scoop out the cream:
8	3	Without tipping or shaking the can, remove the coconut milk/coconut cream from the fridge and open the lid.
9	3	Carefully scoop the hardened creamy white coconut cream on top and place it into the chilled mixing bowl.
10	3	Leave the watery liquid at the bottom of the can.
11	3	Use this liquid for smoothies, oatmeal, or add to tea.
12	4	Whip:
13	4	Beat the coconut cream for 30 seconds to 1 minute, or until creamy, then add the sweetener (I start with 1 tablespoon), vanilla, and salt.
14	4	Beat until fluffy and smooth, about one minute.
15	4	Taste and adjust the sweetness as needed.
16	4	Note, if you prefer maple syrup, the whipped cream will be a little less firm (since it is a liquid).
17	4	I use ½ to 1 tablespoon.
18	5	Serve or store:
19	5	Enjoy immediately or refrigerate for up to two weeks.
20	5	It will harden in the fridge the longer it is chilled, but will soften once it has been at room temperature for a few minutes.

Cooking Steps

#	Step
1	Chill your full-fat coconut milk or coconut cream in the refrigerator for at least 8 hours, preferably longer.
2	The longer the can sits in the fridge, the harder the coconut cream becomes and the more it separates from the liquid, making it easier to whip.
3	Do not shake the can so that the cream and liquid remain separated.
4	When you are ready to whip, place a large mixing bowl in the fridge for 5 to 10 minutes
5	Prepare your hand mixer or stand mixer.
6	Without tipping or shaking the can, remove the full-fat coconut milk or coconut cream from the fridge
7	Open the lid.
8	Carefully scoop the hardened creamy white coconut cream on top from the can
9	Place the hardened creamy white coconut cream into the chilled mixing bowl.
10	Leave the watery liquid at the bottom of the can.
11	Use this liquid for smoothies, oatmeal, or add it to tea.
12	Beat the coconut cream until fluffy and smooth, about one minute.
13	Taste the whipped cream
14	Adjust the sweetness as needed.
15	Note, if you prefer powdered sugar or maple syrup, the whipped cream will be a little less firm (since it is a liquid).
16	Enjoy the whipped cream immediately or refrigerate it for up to two weeks.
17	The whipped cream will harden in the fridge the longer it is chilled, but will soften once it has been at room temperature for a few minutes.

Extras

Name	Text
untitled	Coconut whipped cream is a dairy-free alternative to traditional whipped cream. Instead of using whipping cream, we use full-fat canned coconut milk or coconut cream. This is dairy-free and vegan. Check out the article for all our tips on making it, including the coconut milk and coconut cream brands we recommend for success.
untitled	I know it’s annoying, but chilling your cans of coconut milk overnight is crucial to success. While a freezer chills the cans quicker, we still find that chilling overnight in the refrigerator is better for separating the coconut cream from the coconut milk/water in the can. I keep a can of coconut cream in the back of my fridge, ready to make vegan whipped cream whenever I want.
untitled	about 1 cup
untitled	Beat the coconut cream for 30 seconds to 1 minute, or until creamy, then add the sweetener (I start with 1 tablespoon), vanilla, and salt.
untitled	I use ½ to 1 tablespoon.
Recommended brands	Use a good-quality brand of coconut milk or coconut cream like Native Forrest Unsweetened Coconut Milk Classic, 365 Whole Foods Organic Coconut Milk, Arroy-D, Savoy Coconut Cream, and, O Organics Coconut Cream.
Make ahead	Keep in the refrigerator for up to two weeks. As it sits in the fridge, it will harden and thicken. You can freeze it, but keep in mind that you might need to whip it again after thawing to achieve the original texture.
Whipped cream is too thick	Thin it with coconut water or milk left in the can. Use a little at a time until you achieve the right consistency.
Whipped cream is too thin	Keep everything cold. Don’t allow the coconut cream to warm up, or it won’t whip very well. If your coconut milk is well chilled and it’s still not whipping to a thick consistency, add a bit of tapioca starch to help it along. Beat in 1 tablespoon of tapioca flour, check the consistency, and repeat if needed.
untitled	The nutrition facts provided below are estimates.

Metric

#	Ingredient	Quantity	Unit	Sub rows
1	full-fat coconut milk or coconut cream	414	ml	step 1: 414 ml
2	powdered sugar or maple syrup	44	ml
3	vanilla extract	4.9	ml
4	fine sea salt

Empty in this Level 2: choice points, records, suggested equipment, goes with.

K0

Line roles and recipe starts · code

Input and method

What K0 does to it

Inputs to K0

What it reads	Made by	Does K0 wait for it?
Every Level 1 line	Level 1	yes, it is there from the start
Web pages only: each line's role tag from the page	Level 1	yes, it is there from the start

Waits for: nothing; it runs first

Ran at the same time as, in this run: nothing

K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.

Code reads the tags. This is a web page, so its Level 1 carries a role tag on each line from the page's own structure. Code reads them; no model is called.

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 0.00 s of 2.1 s
Model: None: no model call
Time: under 0.01 s
Cost: $0

Output

Result after K0

1 title, 2 time, 2 headnote, 1 servings, 4 ingredient, 5 method, 5 note. One recipe, starting at line 1.

1Coconut Whipped Creamtitlerecipe starts here
2PREP 8 hr 15 minstime
3TOTAL 8 hr 15 minstime
4Coconut whipped cream is a dairy-free alternative to traditional whipped cream. Instead of using whipping cream, we use full-fat canned coconut milk or coconut cream. This is dairy-free and vegan. Check out the article for all our tips on making it, including the coconut milk and coconut cream brands we recommend for success.headnote
5I know it’s annoying, but chilling your cans of coconut milk overnight is crucial to success. While a freezer chills the cans quicker, we still find that chilling overnight in the refrigerator is better for separating the coconut cream from the coconut milk/water in the can. I keep a can of coconut cream in the back of my fridge, ready to make vegan whipped cream whenever I want.headnote
64 Servings, about 1 cupservings
71 (14-ounce) can full-fat coconut milk or coconut cream, chilled for 1-2 daysingredient
8½ tablespoon to 3 tablespoons powdered sugar or maple syrupingredient
91 teaspoon vanilla extract, optionalingredient
10Small pinch fine sea salt, optionalingredient
111Chill the can: Chill your coconut milk or coconut cream in the refrigerator for at least 8 hours, preferably longer. The longer the can sits in the fridge, the harder the coconut cream becomes and the more it separates from the liquid, making it easier to whip. Do not shake the can so that the cream and liquid remain separated.method
122Chill a mixing bowl: When you are ready to whip, place a large mixing bowl in the fridge for 5 to 10 minutes and prepare your hand mixer or stand mixer.method
133Scoop out the cream: Without tipping or shaking the can, remove the coconut milk/coconut cream from the fridge and open the lid. Carefully scoop the hardened creamy white coconut cream on top and place it into the chilled mixing bowl. Leave the watery liquid at the bottom of the can. Use this liquid for smoothies, oatmeal, or add to tea.method
144Whip: Beat the coconut cream for 30 seconds to 1 minute, or until creamy, then add the sweetener (I start with 1 tablespoon), vanilla, and salt. Beat until fluffy and smooth, about one minute. Taste and adjust the sweetness as needed. Note, if you prefer maple syrup, the whipped cream will be a little less firm (since it is a liquid). I use ½ to 1 tablespoon.method
155Serve or store: Enjoy immediately or refrigerate for up to two weeks. It will harden in the fridge the longer it is chilled, but will soften once it has been at room temperature for a few minutes.method
16Recommended brands: Use a good-quality brand of coconut milk or coconut cream like Native Forrest Unsweetened Coconut Milk Classic, 365 Whole Foods Organic Coconut Milk, Arroy-D, Savoy Coconut Cream, and, O Organics Coconut Cream.note
17Make ahead: Keep in the refrigerator for up to two weeks. As it sits in the fridge, it will harden and thicken. You can freeze it, but keep in mind that you might need to whip it again after thawing to achieve the original texture.note
18Whipped cream is too thick: Thin it with coconut water or milk left in the can. Use a little at a time until you achieve the right consistency.note
19Whipped cream is too thin: Keep everything cold. Don’t allow the coconut cream to warm up, or it won’t whip very well. If your coconut milk is well chilled and it’s still not whipping to a thick consistency, add a bit of tapioca starch to help it along. Beat in 1 tablespoon of tapioca flour, check the consistency, and repeat if needed.note
20The nutrition facts provided below are estimates.note

K1

Title, Cook Time, Extras · code + Haiku

Input and method

What K1 does to it

Inputs to K1

What it reads	Made by	Does K1 wait for it?
Lines that are not ingredient, method or heading lines	Level 1	yes, it is there from the start
Each line's role	K0	yes

Waits for: K0

Ran at the same time as, in this run: nothing

K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).

Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 5, 6, 16, 17, 18, 19, 20), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 2.08 s of 2.1 s
Model: Haiku 5.5, thinking off
Time: 1.6 s
Cost: $0.00039
Tokens: 14,273 rules (cached) + 1,143 new in, 262 out

Output

Result after K1

9 of 10 rows match L2 corrected. Bold text differs. L2 corrected's 2 Extras entries that come from method sentences (K4's job, R9) are left out.

Title

Title	Serves	Total time
Coconut Whipped Cream	4 to 4	8 hr 15 mins to 8 hr 15 mins

Cook Time

Prep	Cook	Total
8 hr 15 mins	(blank)	8 hr 15 mins

Extras

Name	Text
untitled	Coconut whipped cream is a dairy-free alternative to traditional whipped cream. Instead of using whipping cream, we use full-fat canned coconut milk or coconut cream. This is dairy-free and vegan. Check out the article for all our tips on making it, including the coconut milk and coconut cream brands we recommend for success.
untitled	I know it’s annoying, but chilling your cans of coconut milk overnight is crucial to success. While a freezer chills the cans quicker, we still find that chilling overnight in the refrigerator is better for separating the coconut cream from the coconut milk/water in the can. I keep a can of coconut cream in the back of my fridge, ready to make vegan whipped cream whenever I want.
untitled	, about 1 cup
Recommended brands	Use a good-quality brand of coconut milk or coconut cream like Native Forrest Unsweetened Coconut Milk Classic, 365 Whole Foods Organic Coconut Milk, Arroy-D, Savoy Coconut Cream, and, O Organics Coconut Cream.
Make ahead	Keep in the refrigerator for up to two weeks. As it sits in the fridge, it will harden and thicken. You can freeze it, but keep in mind that you might need to whip it again after thawing to achieve the original texture.
Whipped cream is too thick	Thin it with coconut water or milk left in the can. Use a little at a time until you achieve the right consistency.
Whipped cream is too thin	Keep everything cold. Don’t allow the coconut cream to warm up, or it won’t whip very well. If your coconut milk is well chilled and it’s still not whipping to a thick consistency, add a bit of tapioca starch to help it along. Beat in 1 tablespoon of tapioca flour, check the consistency, and repeat if needed.
untitled	The nutrition facts provided below are estimates.

Answer

L2 corrected

The Oct 27 answer key (no settlement needed). Bold text differs from the run.

Title

Title	Serves	Total time
Coconut Whipped Cream	4 to 4	8 hr 15 mins to 8 hr 15 mins

Cook Time

Prep	Cook	Total
8 hr 15 mins	(blank)	8 hr 15 mins

Extras

Name	Text
untitled	Coconut whipped cream is a dairy-free alternative to traditional whipped cream. Instead of using whipping cream, we use full-fat canned coconut milk or coconut cream. This is dairy-free and vegan. Check out the article for all our tips on making it, including the coconut milk and coconut cream brands we recommend for success.
untitled	I know it’s annoying, but chilling your cans of coconut milk overnight is crucial to success. While a freezer chills the cans quicker, we still find that chilling overnight in the refrigerator is better for separating the coconut cream from the coconut milk/water in the can. I keep a can of coconut cream in the back of my fridge, ready to make vegan whipped cream whenever I want.
untitled	about 1 cup
Recommended brands	Use a good-quality brand of coconut milk or coconut cream like Native Forrest Unsweetened Coconut Milk Classic, 365 Whole Foods Organic Coconut Milk, Arroy-D, Savoy Coconut Cream, and, O Organics Coconut Cream.
Make ahead	Keep in the refrigerator for up to two weeks. As it sits in the fridge, it will harden and thicken. You can freeze it, but keep in mind that you might need to whip it again after thawing to achieve the original texture.
Whipped cream is too thick	Thin it with coconut water or milk left in the can. Use a little at a time until you achieve the right consistency.
Whipped cream is too thin	Keep everything cold. Don’t allow the coconut cream to warm up, or it won’t whip very well. If your coconut milk is well chilled and it’s still not whipping to a thick consistency, add a bit of tapioca starch to help it along. Beat in 1 tablespoon of tapioca flour, check the consistency, and repeat if needed.
untitled	The nutrition facts provided below are estimates.