Whipped Co­conut Cream

Dish - - Dish + Puhoi -

400ml-tin co­conut cream 2–3 ta­ble­spoons ic­ing sugar ½ tea­spoon vanilla ex­tract Chill the tin of co­conut cream in the fridge for at least 12 hours.

Re­move from the fridge with­out shak­ing the tin and take off the lid. Spoon out the thick, set layer of cream and place in a large bowl with the ic­ing sugar and vanilla. Whisk un­til thick and light, ad­ding more sugar if de­sired. This can take 10 min­utes. Cover and chill un­til ready to use. The cream will keep for 1 week.

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