Coconut cream icing
Serves: 6
![Coconut cream icing](/uploads/media/720x770/05/4595-coconut-cream-560.jpg?v=1-0)
Recipe by Jenna Leiter. / Photograph by Charlie Richards.
Coconut cream icing
Serves: 6
See more recipes
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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.