This is a dairy-free and vegan alternative to Chantilly cream and delicious with most desserts.
1 x 400ml tin coconut cream, chilled for at least 8 hours
30ml icing sugar, sifted
5ml vanilla
Scoop the hardened coconut cream into a mixing bowl.
Whisk the cream with an electric beater on high speed for 1 minute so that it loosens up.
Sift the icing sugar into the bowl, add the vanilla and whisk again on high speed for another minute.
Dollop the coconut cream onto your favourite dessert.
Keep refrigerated.
My Whisk and I 