Iced Coconut Whipped Cream

Recipe from Chop Shop

Adapted by Christine Muhlke

Total Time
5 minutes, with optional freezing
Rating
4(12)
Comments
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Featured in: FOOD: THE WAY WE EAT; A Feast for the Eyes

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Ingredients

Yield:Makes about 1 quart
  • 2cups heavy cream
  • 115-ounce can cream of coconut
  • 4ounces unsweetened dried shredded coconut
  • 3tablespoons sugar
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

403 calories; 31 grams fat; 24 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 3 grams protein; 32 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large mixing bowl, whisk together the cream, cream of coconut, shredded coconut and sugar. Spin in an ice cream maker until thick. Serve immediately for a Fluff-like texture, or freeze longer for an ice cream-like consistency.

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4 out of 5
12 user ratings
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Credits

Adapted from Chop Shop

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