Coconut milk whipping

High-fat coconut milk can be whipped, its use is the same as light cream, but much lower fat content than light cream, the former is 25%, the latter is 35%, and the former only need to be stored at room temperature, and does not contain trans fats and cholesterol, the latter need to be refrigerated and a small amount of cholesterol and trans fats, and that is, it's much cheaper than the animal light cream ^ _ ^ ^ _ ^ ^ ^ ^ ^ _ ^

It is whippable and used to coat cakes, make ice cream or mousse.

It still needs to be refrigerated before whipping and whipped in an ice water bath, as with light cream, I was 200g coconut milk with about 20g sugar, quite light and a little coconutty

Look at the picture, the time from whipping to the appearance of fine and smooth and not easily disappeared lines to the time it has been whipped is very short, almost 40 seconds, so you still need to pay attention to the process of beating

What's in it ?

High-fat coconut milk 200ml

Sugar 20g

Ice cubes moderate

Coconut milk whipping practice ?

Ingredients

Refrigerated tub, coconut milk

Ice water bath

Whipping

Whipping a little too much

Spreading the cake

Rolling the cake now

Okay