Coconut Whipped Cream



  1. Chill Kara UHT Coconut Cream in the fridge for 2 days.
  2. Before preparing the whipped cream, put the utensils (mixer bowl and whisks) in the freezer for at least 1 hour.
  3. Remove the bowl from the freezer and place it in a larger bowl filled with ice cubes.
  4. Add the chilled Kara UHT Coconut Cream into the bowl, then whip at medium speed until the cream becomes frothy.
  5. Increase the whipping speed, then add the icing sugar.
  6. Continue to whip the whipped cream until it is very compact, then refrigerate the whipped cream before serving.
  7. The whipped cream can be kept for about two days in the refrigerator covered with plastic film.

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