The Baker's Appendix by Jessica Reed

Author:Jessica Reed
Language: eng
Format: mobi
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2017-03-21T00:00:00+00:00

1 can (14 ounces; 400 grams) full-fat coconut milk (preferably Thai Kitchen brand)

2 tablespoons confectioners’ sugar, or to taste (optional)

1 teaspoon vanilla extract, or to taste (optional)

Refrigerate the can of coconut milk for at least 24 hours before you plan to make the whipped cream.

Open the can and scoop the firm cream layer on top into the bowl of a stand mixer fitted with the whisk attachment (or a large bowl, if using a hand mixer). Discard the water or use as desired. Beat the cream on medium speed until it is broken up and smooth, about 1 minute. Sift in the sweetener (if using). Beat until light and fluffy, about 2 more minutes. Beat in the extract (if using) on low speed until combined.

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