1 can coconut milk or cream (full fat)
¼ cup confectioners (powdered ) sugar
Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking or tipping the cans, open and scoop out the thick cream sitting at the top over the water. Transfer the cream to a bowl and discard the liquid left in the cans.
Add the sweetener (or sugar) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes).
That's it!

Now for the rest of the recipe-
8 oz cream cheese, softened
1/3 cup powdered sugar or sweetener
2 lbs | 1 kg strawberries, sliced
1/4 cup shredded or desiccated coconut
1/4 cup toasted coconut
Order Ingredients
In a large bowl, beat together cream cheese and sugar until smooth and creamy.
Fold the whipped coconut cream into the cream cheese; add the sugar and beat on low speed unit well combined.
Lightly fold the strawberries and coconut into the cheesecake mixture. Decorate with extra strawberry slices (optional), and coconut ,shave white chocolate or slivered almonds......the ultimate dessert.


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