Whipped coconut milk is creamy, rich and thick, much
like traditional whipped cream and the coconut flavor is very faintly there.
The frosting is an incredibly fluffy salted mascarpone buttercream, which is creamy just
like the traditional whipped cream and which provides another type of contrast to the sweetness.
if i don't add the water, do you think i can whip up the mixture to be fluffy
like traditional whip cream?
Not exact matches
Slice the fruit, or not, add a smidge of sugar if you
like, fill a plate or bowl with a mix of fruit — as is
traditional with Pavlova — sprinkle with meringue and place a dollop of
whipped cream on top, then a little more meringue.
Use the coconut
whipped cream to top anything you would eat with
traditional whipped cream (or,
like me, you can eat it shamelessly by the spoonful).
Beat the remaining 1 1/2 cups
cream, with the prepared agar - agar mixture, 2 tablespoons sugar and vanilla until smooth and creamy (Note, this will not form peaks
like a
traditional heavy
whipping cream, however, I assure you the taste and texture will not leave you craving
cream.)