Coconut Whipped Cream

Vegan, Egg Free, Dairy Free, Gluten Free and Nut Free

Ingredients icon-ingredients

*For 800g of coconut whipped cream approximately.

  • 2 cans of Coconut milk

  • 100g Powdered sugar

  • 2 tablespoons of Corn starch

Directionsicon-directions

  • 1.Put the can in the fridge 24 hours before using them.

  • 2.Put the tools you are going to use in the freezer (whisk, bowl), at least one hour before whipping the cream.

  • 3.Open de cans gently. The fat from the coconut should be on the upper side of the can, separated from the water. Carefully, use a spoon to take just the fat and put it in the bowl where you are going to beat it.

  • 4.Start beating it, and halfway add the powdered sugar and corn starch slowly.

  • 5.Keep beating it until it is properly mixed.

  • 6.Put it in the fridge to harden it.

  • 7.Keep it in the fridge until further usage.

icon-extras
  • *It's essential for the can to contain, at least, 60% coconut extract. This is the fat percentage necessary to get a proper result. Coconut milk with this characteristics can be found in herbalists and asian food stores.

  • *Both the bowl and tools (whisks) must be very cold to beat the cream.

  • *To get a more solid result, you can add, together with the corn starch, cream of tartar. This can be found in herbolists and specialty shops.

  • *Keep the coconut whipped cream in the fridge until further usage.

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