COCONUT-RUM WHIPPED CREAM
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
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
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