Follow these steps for perfect results
coconut milk
cream from top layer of chilled can
sugar
vanilla
salt
Chill a mixing bowl and beaters in the freezer for at least 20 minutes.
Using a spoon, skim the thick cream from the top of a chilled can of coconut milk.
Place the coconut cream in the chilled bowl.
Add sugar, vanilla, and a pinch of salt to the bowl.
Beat on low speed until small bubbles form, about 30 seconds.
Increase the speed to high.
Continue beating until the cream thickens and light peaks form, about two minutes.
Serve immediately or cover and refrigerate for up to four hours.
Expert advice for the best results
Ensure the coconut milk is well-chilled for best results.
Do not overbeat, as it can become grainy.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Serve in a bowl or atop desserts, garnished with shredded coconut or berries.
Serve with fresh fruit
Use as a topping for pies or cakes
Add a dollop to vegan ice cream
Its sweetness complements the coconut cream.
Provides a refreshing contrast.
Discover the story behind this recipe
Coconut milk is a staple in Southeast Asian cuisine and is often used in desserts.
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