Makes 240 ml (8 fl oz)
250 ml (8½ fl oz) coconut cream, chilled (thick part only)
a drop of vanilla extract • a drizzle of maple syrup
Whipped coconut cream is a wonder. Once made, you’ll wonder how you ever managed without it. It’s dreamy atop sundaes, or spooned over tarts. And try it with a little cacao powder for an instant chocolate mousse. This is one of those lovely recipes where a recipe isn’t strictly necessary once you grasp the concept.
Scoop the thick coconut cream into a bowl and then whisk well. Add a splash of vanilla extract and a squeeze of maple syrup. Whisk for another couple of seconds until it is creamy and smooth. Store in an airtight container and keep in the fridge for 4–5 days.