Here’s a recipe for some lovely Coconut Cream. Personally, I reckon that Coconut Cream is fiercely underrated in the cooking realm, as in my opinion it is a very versatile food as it can be used in main courses as well as desserts. If that wasn’t good enough, it’s also a very simple recipe and as far as recipes go, it doesn’t take too long to make.
This is what you will need to make Coconut Cream:
- 1 Can of Coconut Cream
- 1 Tablespoon of Honey
Here’s what you have to do:
Firstly, refrigerate the can (and its contents!) overnight and the next day, scoop out the top of the can, making sure not to take the water from the bottom of the can. Then whisk it for about three minutes or so, followed by adding honey. Be sure to mix them together well though to ensure a proper blend.
If you weren’t planning on using it immediately for a dish, this Coconut Cream can be stored in an airtight container in the fridge for about 4 days.
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