Whipped Coconut Cream
When cans of coconut milk are chilled in the refrigerator, the cream congeals at the top. Whipped with sugar, the cream makes a decadent nondairy topping.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, April 1998
- 3 best-quality cans coconut milk, chilled
- 2 tablespoons superfine sugar
Place a large bowl and whisk in the freezer for 10 minutes. Open the chilled coconut-milk cans, and skim cream from tops. Make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped. Place cream and sugar in bowl; whisk until thick and stiff. Store in an airtight container in the refrigerator for up to 2 hours.