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.
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