Ingredients
14 ounces coconut milk
2 tablespoons powdered sugar
12 teaspoon vanilla
Method
Sources
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Storage and dispenser for N2O chargers
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Thick coconut cream — curries, whipped topping, ice cream base
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Storage and dispenser for N2O chargers
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Thick coconut cream — curries, whipped topping, ice cream base
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Set can of coconut milk and mixing bowl in the fridge overnight. Set beaters in freezer for a few minutes before you begin. Open can and remove all the solid coconut cream (leaving about 1/4 can of coconut water). Mix cream in chilled bowl, with chilled beaters until fluffy (3 minutes or so). Mix in powdered sugar and/or any other flavoring. Use right away or cover and keep in the refrigerator for up to 3 days. All ingredients are plus or minus a little.