Coconut Cream/Whipped Cream
If you're looking to make a whipped cream sort of thing, use Thai Kitchen
coconut milk (no additives/preservatives). Keep the can in a cool place so
that the fat will separate from the whey. Open the can and carefully spoon
out the fatty part only. Be sure not to get any of the watery part. Whip
this fatty coconut cream with a whisk until it resembles whipped cream. Take
care not to whip too much or it will curdle. You can add a few drops of
maple syrup or stevia to sweeten.
A blender will whip it way too much and generate too much heat. Use a
chilled wire whisk and chilled metal bowl.
--> The coconut milk MUST have no added emulsifiers
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001
Andrey Eremin / 123RF Stock Photo 10984930