Delicious cream from rich coconut milk.

According to my experiences, coconut milk with a high coconut content may spoil quite fast at higher temperature, so it is better to keep it in the fridge.

The recipe makes a small bowl, see the picture.

Ingredients:

• 3.5 dl chilled coconut milk with 60% coconut content (I used this brand)

• sweetener to taste.

I usually use 5 g of a sweetener that is 4 times sweeter than sugar.

 Method:

1. Shake the coconut milk well, and place it in a large bowl.
2. Add sweetener, then beat the coconut milk up with a standing mixer or electric beater. It is recommended to set the bowl in a sink, beacuse the cream tends to splatter while being whipped.
3. Store the cream in the frigde for up to 4 days. It will slightly harden when cooled.