How to Make Whipped Cream from Thai Kitchen
Organic Coconut Milk
After using all the assorted brands of coconut milk on the market, I recommend Thai Kitchen Organic Coconut Milk for taste and consistency. It costs a bit more, but the taste and texture sets it far apart from ALL the other brands.
Thai Kitchen Organic Coconut Milk
Thai Kitchen Coconut Milk is harvested from the first pressing of fresh, ripe coconut meat. It's All Natural, Gluten Free, Vegan and Dairy Free. These premium coconuts are naturally processed, yielding a delicious milk that is mixed only with filtered water and a hint of all natural guar gum from the seeds of the guar plant. This makes an excellent substitute for milk or cream in recipes. Prized for its delicate flavor and rich texture, Thai Kitchen Organic Coconut Milk is perfect for whipping when only the solidified white part is used.
BUY Thai Kitchen Organic Coconut Milk, Premium, First Pressing, 13.66-Ounce Cans (Pack of 12)
The Thai Kitchen Organic Coconut Milk
Refrigerate several cans of Thai Kitchen Organic Coconut Milk to have on hand for whipping up this recipe whenever needed.
Remove a chilled can of Thai Kitchen Organic Coconut Milk and remove the lid.
Carefully scoop out the white solidified coconut cream from the top half of the can and put into a bowl.
Try not to get any of the clear lower part, only the white portion.
Whisk the bowl’s contents and add the sugar, vanilla, vanilla caviar from one pre-soaked vanilla bean, and the sea salt.
Whisk the bowl vigorously until completely smooth.
Refrigerate for at least 30 minutes or overnight.
GOURMET HINT: When using a piping bag, I suggest refrigerating the Organic Whipped Coconut Cream overnight so that it firms up again and holds the shape required for decorating your gourmet vegan desserts.
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