Tuesday, April 17, 2012

Strawberry scones with coconut whipped cream

Made the coconut whipped cream super easily. Start off by buying a can of coconut milk and tossing it in the fridge overnight. By the next day it will have separated. Scoop out the heavy cream from the top of the can and put it in a bowl and whip until desired consistency. Add one or two tablespoons of powdered sugar (to taste) and whip for a few more minutes. It keeps really well in the fridge for a while.

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