Whipped Coconut Cream

Gluten, Dairy, Egg, Nut and Sugar Free

INGREDIENTS

• 270ml Full-Fat Coconut Cream (see notes)
• 1 1/2 tsp Natural Vanilla powder or extract
• 1-2 Tbl of sweetener of choice (opt)

METHOD

Thermomix:

1. Place the can of coconut cream into the fridge over night – don’t shake the can before placing in the fridge (I have one can living in the fridge permanently!!)
2. 15 mins before making, place the thermomix jug into the fridge to cool.
3. Insert butterfly, vanilla and scrap the solid part of the coconut cream out of the can (the liquid left over can be used for baking)
4. Whip for 1 min/spd 2-3
5. Repeat four times scrapping down the sides at the end of each minute  (pictures below show how the cream will thicken)
6. Place cream into an airtight container and into the fridge until needed. Cream will thicken more after being refrigerated.
7. This is brilliant served with anything you would normally served whipped cream with or just on it’s own!

NOTES:

I like to use Ayam full fat coconut cream. It is 100% coconut kernel extract with nothing added to it and the cans are BPA free!

You can also add a sweetener of your choice before whipping, but I find it sweet enough as it is

I know it is possible to whip coconut in other blenders, although I have never tried.