Vickys Whipped Coconut Cream, Gluten, Dairy, Egg & Soy-Free

1. 1

   Start by refridgerating the can of milk.

2. 2

   I leave mine overnight, it should be ready after around 6 hours though.

3. 3

   This separates the cream which will float to the top of the can and solidify

4. 4

   Also put your mixing bowl in the fridge for half an hour so it's nice & cold before you start

5. 5

   Take the can out of the fridge and gently turn it upsides down so you don't mix the milk with the cream again.

6. 6

   Open the bottom with a can opener

7. 7

   Drain the liquid out - don't throw it out, you can put it in a smoothie or something - and scrape the cream into the cold mixing bowl

8. 8

   Use a whisk, manual or electric, and whip the cream until it gets a bit fluffier

9. 9

   Add the vanilla and syrup (you could use powdered sugar too) and whip again

10. 10

    Best eaten immediately but can be stored in the fridge for up to 2 days.

11. 11

    Just whip it again before using as it'll sink back down

12. 12

    Yields around 120 mls or half a cup

* Per serving · 4 servings · Values may vary.

No additional tips available.