Guest Recipe: Chloe Coscarelli of Chloe's Vegan Desserts
COCONUT WHIPPED CREAM
13.5-ounce can Coconut milk (not lite)
2/3 cup Powdered sugar
1 Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if youhave to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results)
2 Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits i nthe refrigerator for the next few hours or overnight.
3 Chloe's Tip: Work quickly! The colder your kitchen and equipment are, the better your whipped cream will hold up. Work quickly to keep everything cool.
Servings: about 12 2-Tbl servings
Yield: 1.5 cups