Coconut Cream

• 100 ml (3½ fl oz) Milk
• 100 ml (3½

Combine the milk, cream (35% fat) and sugar in a saucepan and bring to the boil. Put the coconut cream powder into a heatproof bowl and pour over the boiling milk and cream mixture, whisking well as you pour in the liquid. Place in the refrigerator to cool completely. Put the cooled coconut cream mixture in a bowl with the double cream and whisk together with a hand whisk until firm peaks form.