in Recipes

Bounty coconut cream

updated

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Ingredients for 6 servings:

  • 1 can coconut milk
  • 100 g sugar
  • 50 g coconut flakes
  • 6 sheets of gelatin
  • Water, cold for soaking
  • 300 ml cream
  • 2 packs of cream stiffener
  • 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the gelatin in cold water. Stir the coconut milk with the sugar and coconut flakes until the sugar is dissolved. Mix the gelatin in a saucepan according to the package instructions, remove from the heat, and gradually add the coconut mixture. Then refrigerate. Whip the cream and whip with the cream stiffener and vanilla sugar until stiff. As soon as the coconut cream begins to set, carefully stir in the cream. Using a cake ring, layer it with a sponge cake and refrigerate overnight. Ideal with almond sponge and a chocolate chip base for a Bounty cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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