Ingredients
- 1 can Thai Kitchen Coconut Cream – NOT coconut milk (refrigerated 8 hours or overnight)
- 1 tsp of vanilla
- 1 TBS maple syrup
Instructions
- Place mixing bowl and beaters in the refrigerator OR freezer 1 hour before making whipped cream.
- Place coconut cream, vanilla, and maple syrup in a bowl and whip for 30 seconds.
- Place in fridge until ready to serve.
Recipe Tip
For the best texture, avoid overcooking the potatoes before grating. They should be tender enough to grate but still firm enough to hold their shape.