Whipped Coconut Cream

1. 1

   Set can of coconut milk and mixing bowl in the fridge overnight.

2. 2

   Set beaters in freezer for a few minutes before you begin.

3. 3

   Open can and remove all the solid coconut cream (leaving about 1/4 can of coconut water).

4. 4

   Mix cream in chilled bowl, with chilled beaters until fluffy (3 minutes or so).

5. 5

   Mix in powdered sugar and/or any other flavoring.

6. 6

   Use right away or cover and keep in the refrigerator for up to 3 days.

7. 7

   All ingredients are plus or minus a little.

* Per serving · 4 servings · Values may vary.

No additional tips available.