Whipped Coconut Cream

1. 1

   Place large bowl and wire whisk in the freezer for 10 minutes.

2. 2

   The cream should be congealed at the top of the chilled coconut milk.

3. 3

   Skim the cream off, making sure not to get liquid from the bottom.

4. 4

   Place cream and sugar in the bowl from the freezer, and whisk until thick and stiff.

5. 5

   Store covered with plastic wrap in the refrigerator until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.