Coconut Whipped Cream

Recipe by Chef Joey Z.
READY IN: 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the can of coconut milk/cream in the fridge for at least 4 hours.
  • 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.
  • Open the can and remove the coagulated cream from the top of the can. Save the rest for something else.
  • Whip the coconut cream until thick and fluffy.
  • Gently beat in the rest of the ingredients.
  • Keep in the fridge.
  • Use ASAP.
  • For a stiffer topping whip in some soft vegetarian gelatin or powdered agar agar in equal amounts.
  • Bon Appetit!
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