Whipped Coconut Cream

Name: Whipped Coconut Cream
Yield: Makes 1 1/2 cups
Ingredients: 3 best-quality cans coconut milk, chilled; 2 tablespoons superfine sugar

1 Review

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 that's perfect for Passover desserts.

Martha Stewart Living, April 1998

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Recipe Summary

Yield:

Makes 1 1/2 cups

Ingredients

3 best-quality cans coconut milk, chilled
2 tablespoons superfine sugar

Directions

Step 1
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.

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Reviews (1)

Martha Stewart Member

11/24/2007

This is excellent and will be added to my folder. It is a definate keeper. Course I love coconut.

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Whipped Coconut Cream

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Recipe Summary

Ingredients

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Reviews (1)

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Whipped Coconut Cream

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Whipped Coconut Cream