peaches & coconut whipped cream

How To Make peaches & coconut whipped cream

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  Chef’s Note: I apologize for the lack of step-by-step photos. I was making this dish for a lady’s group Sunday brunch. But it came out so good that I felt I just had to post it… I did manage to get a good final shot.
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  4

  Chef’s Note: Why leave the can of coconut milk in the fridge overnight? The next day when you open the can, you will have two things: 1). A bunch of thick coconut cream. 2). A bunch of coconut water. If you don’t refrigerate the can, this recipe will not work.
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  5

  Open the can, and place the thickened cream in a bowl, you should have about a cup of thick coconut cream.
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  6

  Add the honey, vanilla, and cinnamon.
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  7

  Use an electric beater, and beat the cream until stiff peaks begin to form.
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  8

  Keep refrigerated until ready to use.
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  9

  Chef’s Note: This is not something that you want to use on anything hot… like fried bananas because it will melt almost as fast as you add it.
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  10

  PLATE/PRESENT
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  11

  Serve with the sliced fruit, or your personal favorite. In addition, try it on some ice cream. So yummy. Enjoy.
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  12

  Keep the faith, and keep cooking.
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