This is a tricky one for us. I've tried the recipes with soaked cashews and I just don't like them. I don't seem to grind the nuts enough to get a nice consistancy - it's always grainly and the recipe just takes forever. I'm lazy I guess. So I've played around and come up with something easy, nut free, and it's works a treat! There are also recipes out there that call for the top half of a tin of coconut milk that has been refridgerated. Somehow I resent thowing out the rest of the coconut water - now I know I'm being absurd but that's why I've gone for coconut cream instead (I also prefer the texture)
It's firmer if you leave it in the fridge for a bit, but it's nice straight away too.
500 ml Coconut Cream
1/4 cup icing sugar - sifted (if you want sweeter whipped cream then add another 1/8 cup)
3 tablespoons corn starch
Sift the corn starch and the icing sugar.
Put coconut cream in a large bowl with the vanilla.
With your hand beater start beating the coconut cream on high. Using your sifter add the sugar and cornstarch mixture slowly.
Keep beating until you get soft peaks. Taste and add more sifted sugar if you want a sweeter cream.
If you want a stiffer cream you can add in a tsp of Xanthan Gum. It does make it a bit gloopier, but it is stiffer. Chill in the fridge for a good hour before using.
You don't need me to tell you how to use it! Store, in the fridge, in an airtight tupperwear container for a few days.
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