Ingredients
- 400ml Kara UHT Coconut Cream
- 2 Tbsp icing sugar
Coconut Whipped Cream
Method
- Chill Kara UHT Coconut Cream in the fridge for 2 days.
- Before preparing the whipped cream, put the utensils (mixer bowl and whisks) in the freezer for at least 1 hour.
- Remove the bowl from the freezer and place it in a larger bowl filled with ice cubes.
- Add the chilled Kara UHT Coconut Cream into the bowl, then whip at medium speed until the cream becomes frothy.
- Increase the whipping speed, then add the icing sugar.
- Continue to whip the whipped cream until it is very compact, then refrigerate the whipped cream before serving.
- The whipped cream can be kept for about two days in the refrigerator covered with plastic film.
Related Recipes
Coconut Suji Squares
Desserts
Frozen Coconut Praline Souffle
Desserts
Coconut Doughnuts
Desserts
Vegan Rum Cake
Desserts
Coconut Yoghurt with Blueberry Chia Jam
Desserts
Dark Chocolate Coconut Cake
Desserts
Bubur Sumsum
Desserts
Coconut Milk Panna Cotta with Jelly
Desserts
Vegan Matcha Coconut Ice Cream
Desserts
Mini Pavlovas with Kara Coconut Milk
Desserts
Coconut Whipped Cream
Desserts
Banana and Mango Exotic Bowlcake with Coconut Milk
Desserts
Clafoutis with Cherries and Coconut Milk
Desserts
Coconut Milk Rice Pudding with Mango
Desserts
Creme Brulee with Coconut Cream
Desserts
Chendol Agar Agar
Desserts
Apple Crumble
Desserts
Raspberry ‘Jam’ Pudding
Desserts
Better Chocolate Brownie
Desserts
Unbaked Coconut Cream Cheesecake
Desserts
Coconut Creamed Corn
Desserts
Soya Coconut Honey Melon
Desserts
Steamed Egg White Custard
Desserts
Raisin Cookies with Coconut Cream Chocolate Ganache
Desserts
Coconut Cupcakes with Kaya Frosting
Desserts
Sweet Potato Kueh
Desserts
Steamed Pandan Sago
Desserts
Pumpkin Coconut Pudding
Desserts
Pumpkin Barley Porridge
Desserts