How to Make Whipped Coconut Cream with Strawberries | Hilah Cooking

By Hilah Cooking · 30 min

Ingredients

Instructions

1. The night before, refrigerate the coconut milk for at least 8 hours. If short on time, freeze it for about 1 hour without letting it freeze solid. Chill the mixing bowl and beaters too if there is room.
2. Open the bottom of the cold can, drain the liquid into a bowl and keep it.
3. Scoop the cold solid coconut fat into the chilled bowl, add the vanilla and beat on high speed for about 2 minutes.
4. If the mixture looks too dry, add a tablespoon or two of the reserved liquid.
5. Keep beating on high speed for 1 to 3 more minutes until it looks like whipped cream.
6. Refrigerate until needed; it stays fluffy for several hours.
7. Toast the hazelnuts in a dry skillet over medium heat for about 5 minutes, shaking often.
8. Wrap the hot nuts in a clean towel and rub to remove the skins, then coarsely chop them.
9. Arrange the coconut cream, sliced strawberries and chopped nuts on plates. Dust with powdered sugar if you want more sweetness.

Summarized from Hilah Cooking's video. Watch it for the details.

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