Whipped Coconut Cream
Ingredients
The cream
-
1
can (13.6 ounces)
unsweetened coconut milk
The sweetener
-
3
tablespoons
powdered sugar
Instructions
- Refrigerate the can of coconut milk overnight without shaking it.
- Open the can without shaking and spoon out the thick cream, discarding the liquid.
- Add the powdered sugar to the cream and whip with a hand mixer until creamy and thick, about 1 minute on high.
- Refrigerate until ready to use, best if used within 2 hours. If it hardens, re-whip before serving.
Nutrition Facts (estimated)
Servings
10
Calories
77
Total fat
7g
Total carbohydrates
4g
Total protein
0.5g
Sodium
10mg
Cholesterol
0mg
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