Directions
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Put your can of coconut milk into your fridge in a single day to sit back. Flip the can the other way up and open it from the underside. Pour out the watery coconut milk and put it aside for one more use.
1 14-ounce can full-fat coconut milk
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Scoop the thick coconut cream out of the can and put it right into a medium-sized bowl. Add the powdered sugar and vanilla.
½ cup powdered sugar, 1 teaspoon vanilla
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Use electrical beaters to whip the coconut cream for 30 seconds, or till mushy peaks kind. Add the optionally available tapioca starch when you’re having hassle getting your coconut whipped cream to thicken.
1 teaspoon tapioca starch
Notes
Add tapioca starch when you’re having hassle with the coconut whipped cream thickening.
Vitamin
Serving: 1 serving = ¼ cup, Energy: 139kcal (7%), Carbohydrates: 5g (2%), Protein: 1g (2%), Fats: 14g (22%), Saturated Fats: 12g (75%), Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Sodium: 8mg, Potassium: 141mg (4%), Sugar: 3g (3%), Vitamin C: 1mg (1%), Calcium: 12mg (1%), Iron: 2mg (11%)
