Combine the milk, cream (35% fat) and sugar in a saucepan over medium–high heat, stirring until the sugar dissolves. Bring to the boil. Put the coconut cream powder into a heatproof bowl and pour the boiling milk and cream mixture over, whisking well as you pour in the liquid. Put it in the refrigerator to cool completely.
Put the cooled coconut cream mixture into a bowl with the double cream and whisk together with a hand whisk until firm peaks form. Store in the refrigerator until required.
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