Vickys Whipped Coconut Cream, GF DF EF SF NF
Vickys Whipped Coconut Cream, GF DF EF SF NF

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys whipped coconut cream, gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Whipped Coconut Cream, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Vickys Whipped Coconut Cream, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys whipped coconut cream, gf df ef sf nf using 3 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Whipped Coconut Cream, GF DF EF SF NF:
  1. Make ready 400 ml can full fat coconut milk
  2. Get 2 tsp maple syrup
  3. Take 1/2 tsp vanilla extract
Instructions to make Vickys Whipped Coconut Cream, GF DF EF SF NF:
  1. Start by refridgerating the can of milk. I leave mine overnight, it should be ready after around 6 hours though. This separates the cream which will float to the top of the can and solidify
  2. Also put your mixing bowl in the fridge for half an hour so it's nice & cold before you start
  3. Take the can out of the fridge and gently turn it upsides down so you don't mix the milk with the cream again. Open the bottom with a can opener
  4. Drain the liquid out - don't throw it out, you can put it in a smoothie or something - and scrape the cream into the cold mixing bowl
  5. Use a whisk, manual or electric, and whip the cream until it gets a bit fluffier
  6. Add the vanilla and syrup (you could use powdered sugar too) and whip again
  7. Best eaten immediately but can be stored in the fridge for up to 2 days. Just whip it again before using as it'll sink back down
  8. Yields around 120 mls or half a cup

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