Coconut Whipped Cream

1. 1

   Put the can of coconut milk/cream in the fridge for at least 4 hours.

2. 2

   I have found it works much better when you leave it for a few days. Also chill your bowl and whisk if you use these. They will definitely help with the whipping.

3. 3

   Open the can and remove the coagulated cream from the top of the can. Save the rest for something else.

4. 4

   Whip the coconut cream until thick and fluffy.

5. 5

   Gently beat in the rest of the ingredients.

6. 6

   Keep in the fridge.

7. 7

   Use ASAP.

8. 8

   For a stiffer topping whip in some soft vegetarian gelatin or powdered agar agar in equal amounts.

9. 9

   Bon Appetit!

* Per serving · 4 servings · Values may vary.

No additional tips available.