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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is a Martha Stewart recipe meant to be served with profiteroles, but can be used with any dessert that needs a cream topping. Ingredients:
3 (15 ounce) cans coconut milk, chilled |
2 tablespoons sugar |
Directions:
1. Place large bowl and wire whisk in the freezer for 10 minutes.
2. The cream should be congealed at the top of the chilled coconut milk. Skim the cream off, making sure not to get liquid from the bottom. Place cream and sugar in the bowl from the freezer, and whisk until thick and stiff.
3. Store covered with plastic wrap in the refrigerator until ready to use.
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