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.
- 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.
- Shake the coconut milk well, and place it in a large bowl.
- 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.
- Store the cream in the frigde for up to 4 days. It will slightly harden when cooled.