Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 * Exported from MasterCook * Whipped Coconut Cream Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans coconut milk -- (best quality), chilled 2 tablespoons superfine sugar Place a large bowl and whisk in the freezer for 10 minutes. Open the chilled coconut-milk cans, and skim cream from tops. Make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped. Place cream and sugar in bowl; whisk until thick and stiff. Store in an airtight container in the refrigerator for up to 2 hours. Yield: " 1 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 14g Fat (82.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Fruit; 3 Fat; 0 Other Carbohydrates. NOTES : When cans of coconut milk are chilled in the refrigerator the cream congeals at the top. whipped with sugar, the cream makes a decadent nondairy topping. From www.marthastewart.com Nutr. Assoc. : 0 1440 Quote Link to comment Share on other sites More sharing options...
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