Reference to Serving Yummy Vickys Whipped Coconut Cream, GF DF EF SF NF
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To make an unforgettable Vickys Whipped Coconut Cream, GF DF EF SF NF, below are the ingridients required:
- Get 400 ml of can full fat coconut milk.
- Use 2 tsp of maple syrup.
- Prepare 1/2 tsp of vanilla extract.
After preparing the materials, next you are ready to cook your appetizing Vickys Whipped Coconut Cream, GF DF EF SF NF by following the procedures below:
- Start by refridgerating the can of milk. I leave mine overnight, it should be ready after around 6 hours though. This separates the cream which will float to the top of the can and solidify.
- Also put your mixing bowl in the fridge for half an hour so it's nice & cold before you start.
- Take the can out of the fridge and gently turn it upsides down so you don't mix the milk with the cream again. Open the bottom with a can opener.
- Drain the liquid out - don't throw it out, you can put it in a smoothie or something - and scrape the cream into the cold mixing bowl.
- Use a whisk, manual or electric, and whip the cream until it gets a bit fluffier.
- Add the vanilla and syrup (you could use powdered sugar too) and whip again.
- Best eaten immediately but can be stored in the fridge for up to 2 days. Just whip it again before using as it'll sink back down.
- Yields around 120 mls or half a cup.
Recipe : Vickys Whipped Coconut Cream, GF DF EF SF NF
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