COCONUT-RUM WHIPPED CREAM

Coconut-Rum Whipped Cream image

Another version of whipped cream. This came from The Terrific Pacific Cookbook. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" on Jul 29, 1997

Provided by Nana Lee

Categories Dessert

Time 5m

Yield 1 batch

Number Of Ingredients 4

Previous Next

Ingredients

1 1/2 cups heavy cream or 1 1/2 cups whipping cream, chilled
1 tablespoon sugar
1 1/2 tablespoons dark rum
1 1/2 cups coconut milk

Steps:

In a bowl, whip the cream until soft peaks start to form.
Add the sugar and whip until stiff peaks form.
Whip in the coconut milk.
Gently fold in the rum.
NOTE: The whipped cream will lose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.

Nutrition Facts : Calories 2181.1, Fat 210.8, SaturatedFat 152, Cholesterol 489.1, Sodium 357.9, Carbohydrate 59.6, Fiber 9.8, Sugar 40.3, Protein 19.3