Iced Coconut Whipped Cream
Published December 15, 2007
- Total Time
- 5 minutes, with optional freezing
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Ingredients
2 cups heavy cream
1 15-ounce can cream of coconut
4 ounces unsweetened dried shredded coconut
3 tablespoons sugar
Nutritional analysis per serving
30 grams carbs; 54 milligrams cholesterol; 403 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 24 grams saturated fat; 31 grams fat; 1 gram trans fat; 2 grams fiber; 32 milligrams sodium; 3 grams protein; 28 grams sugar
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
- 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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