Coconut Cream

Method

Tins of full-fat authentic Thai coconut milk work best for this, as they have the thickest layer of cream at the top. Chill the tin for a couple of hours before use, or put in the freezer for 30 minutes, then open without shaking.

Scoop out the layer of cream and beat with electric beaters until thick and creamy. Chill until ready to use. Add sweeteners such as vanilla extract, agave nectar, rice syrup or maple syrup for sweet dishes. Will keep in the fridge, covered, for a few days.