Coconut cream icing
Serves: 6
Recipe by Jenna Leiter. / Photograph by Charlie Richards.
Coconut cream icing
Serves: 6
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 400ml tin coconut milk
- 1 tbsp icing sugar
- ½ tsp vanilla extract
Step by step
- Thoroughly shake the tin of coconut milk and chill it in the fridge overnight or, if you're short on time, freeze for 1-2 hours (see Kitchen Secret – any longer and it will be too hard to whip).
- Carefully spoon out the coconut cream, leaving the liquid in the tin. Keep the liquid as you may need to use some to loosen the cream.
-
Briefly whisk the coconut milk with the icing sugar and vanilla extract until soft peaks form.TipThe trick to getting coconut milk to whip is using full-fat and make sure it's thoroughly mixed before freezing, as it often separates after sitting on the supermarket shelf for a while. Shaking it really vigorously for a few minutes before freezing works, but if you want to be really sure, tip the whole can into a measuring jug and blitz it together with a stick blender before covering and freezing.
- Spread on top of any cake or meringue. It keeps best for 1 day, and will turn harder after 2 days – stir to loosen.
