Email to Brenda-Lee Olson      

Stabilized Whipped Coconut Cream

Source of Recipe

Stephanie (Ladybugsandbees) & Donna Rollison


Recipe Introduction

From cooks.com adapted to be cf by Donna Rollison http://www.cooks.com/rec/view/0,1730,145168-247198,00.html

List of Ingredients

1 tsp. unflavored gelatin (Kosher)
1 c. coconut cream
4 tsp. cold water
1/4 c. powdered sugar (confectioner's sugar)
1/4 tsp. gf vanilla


Recipe

Combine gelatin and water.

Let stand until thick.

Then place over low heat, stirring constantly, until gelatin dissolves, which takes about 3 minutes.

Whip coconut cream with 1/4 cup confectioners' sugar and 1/4 teaspoon vanilla, just until it is slightly thickened.

While beating slowly, gradually add gelatin to whipped cream mixture.

Whip at high speed until stiff.

Cakes frosted with whipped cream should always be refrigerated.

Donna's Note: This is not a tried n true recipe. Although I do intend on trying it soon, please be sure to comment on any experience you have with this recipe.