Saturday, January 8, 2011

Coconut Whipped Cream

Refrigerate one or two cans of full fat coconut milk (I use Thai Kitchen) over night.
Open cans being careful not to shake. Scoop white (fat) from the top into a bowl.
Add vanilla and icing sugar to taste.
Whip until smooth.
Makes about 1 1/2 cups per can.

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