Whipped Coconut Cream
It's very important that you choose a full-fat coconut milk for this recipe.
Make sure as well to chill the sealed can of coconut milk in the refrigerator for at least overnight so you can a solidified coconut cream. You can save the liquid part behind as coconut water but don't whip that.
Here's the recipe:
- 1 (14-ounce) can full-fat coconut milk or coconut cream, chilled overnight in the refrigerator
Coconut sugar, to taste (optional)
- Whipped Cream Dispenser
- 1 N20 Charger
- Remove the lid and carefully pour away the clear coconut water. Then spoon out the thick layer of solidified coconut cream into the whipped cream canister. OPTIONAL: Add coconut sugar if you’re using it
- Close lid tightly to seal canister. Charge with one N20 cartridge. Shake 6-7 times.
- If using right away, turn the dispenser upside down and dispense fresh whipped coconut cream. If saving for later, you can refrigerate it. It will keep for up to 1 week in the fridge!