Vickys Whipped Coconut Cream, GF DF EF SF NF

Source : Start By Refridgerating The Can Of Milk I Leave Mine Overnight It Should Be Ready After Around 6 Hours Though This Separates The Cream Which Will Flo...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 28, 2022

Step:

  1. Start by refridgerating the can of milk. I leave mine overnight, it should be ready after around 6 hours though. This separates the cream which will float to the top of the can and solidify

    Vickys Whipped Coconut Cream, GF DF EF SF NF recipe step 1 photo
  2. Also put your mixing bowl in the fridge for half an hour so it's nice & cold before you start

  3. Take the can out of the fridge and gently turn it upsides down so you don't mix the milk with the cream again. Open the bottom with a can opener

    Vickys Whipped Coconut Cream, GF DF EF SF NF recipe step 3 photo
  4. Drain the liquid out - don't throw it out, you can put it in a smoothie or something - and scrape the cream into the cold mixing bowl

    Vickys Whipped Coconut Cream, GF DF EF SF NF recipe step 4 photo
  5. Use a whisk, manual or electric, and whip the cream until it gets a bit fluffier

    Vickys Whipped Coconut Cream, GF DF EF SF NF recipe step 5 photo
  6. Add the vanilla and syrup (you could use powdered sugar too) and whip again

    Vickys Whipped Coconut Cream, GF DF EF SF NF recipe step 6 photo
  7. Best eaten immediately but can be stored in the fridge for up to 2 days. Just whip it again before using as it'll sink back down

  8. Yields around 120 mls or half a cup


Ingredients

  1. 400 ml can full fat coconut milk
  2. 2 tsp maple syrup
  3. 1/2 tsp vanilla extract

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