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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


Recipe Summary test

Makes 1 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

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