Whipped Coconut Cream

A wonderful dairy-free whipped cream with the beautiful scent and taste of the tropics.

Whipped Coconut Cream
Serves: 1
  • 400ml Ayam coconut cream (See: Best brands for whipping)
  • ¼-½ cup icing sugar (optional)
  • vanilla essence and ground cinnamon (optional)
  1. Place can of coconut milk in the fridge for 6 hours or until firm (best if refrigerated overnight).
  2. Remove the cold can from the fridge and open it carefully.
  3. Scoop the solidified coconut milk from the top and place in cooled glass bowl. Save any remaining liquid for another use such as a smoothie.
  4. Add icing sugar and flavouring (such as cinnamon and vanilla), if using, and whip the coconut cream with an electric beater or wire whisk until it begins to thicken.
  5. Use as desired.
Will keep in refrigerator for 1 - 2 weeks
Be sure not to shake or tip the can. Also take care not to shake the can when removing from the fridge.
Nutrition Information
Calories: 2272 Fat: 82g Saturated fat: 77g Unsaturated fat: 4g Carbohydrates: 389g Sugar: 376g Sodium: 183mg Fiber: 2g Protein: 6g
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Reagle Beagle

Tonight’s dessert special: Mango-coconut panna cotta with fresh whipped cream

Jennifer Adkins
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