I have been wanting to try this FOREVER. I’m a big misser of cream (is misser a word? It is now) and this was just so delicious in all the restaurants I’ve had it in. However, I couldn’t get a can of coconut milk that would fridge up properly. Maybe they’re all full of horrible stabilisers, I don’t know, but it just wouldn’t work.
Finally, however, I got it to happen – and it was glorious.
This is just the most perfect thing for topping a cake, or a slice of pie, or a bowl of fruit, or even a bowl of granola if you’re feeling that way. Or just eating it on a spoon, also good. Who am I kidding? It’s just awesome. Fatty and sweet in all the right ways, this is a brand new addiction!
1 good can of coconut milk
Make sure you have a good brand of coconut milk; it’s worth spending that extra 50 cents here. I recommend this one:
Without opening it, place the can of coconut milk into your fridge for a day or two. You should be able to hear that not much liquid is moving around when you turn it.
Open up the can of coconut milk. There should be a thick layer of hardened coconut cream, like this:
Spoon out the coconut cream!
Keep going until you reach the watery part at the bottom:
Using your hand mixer, whip the cream until it’s light, fluffy and forms peaks.
Then use it for BASICALLY ANYTHING. Seriously! It’s JUST THAT AMAZING on top of pies. And everything!
Once you’ve made this work, you will honestly never go back.
No go, whip, and enjoy the world!