Whipped coconut cream

Whipped coconut cream

By
From
Guilt-Free Nice Cream
Makes
240ml
Photographer
Jacqui Melville

Whipped coconut cream is a wonder. Once made, you’ll wonder how you ever managed without it. It’s dreamy atop sundaes, or spooned over tarts. And try it with a little cacao powder for an instant chocolate mousse. This is one of those lovely recipes where a recipe isn’t strictly necessary once you grasp the concept.

Ingredients

Quantity Ingredient
250ml coconut cream, chilled (thick part only)
a drop vanilla extract
a drizzle maple syrup

Method

  1. Scoop the thick coconut cream into a bowl and then whisk well. Add a splash of vanilla extract and a squeeze of maple syrup. Whisk for another couple of seconds until it is creamy and smooth. Store in an airtight container and keep in the fridge for 4–5 days.
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