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It works best when the coconut milk is cold because you are only using the coconut cream that rises to the top when the coconut milk is chilled. Use a high quality coconut milk. I whip mine with some maple syrup and some high quality vanilla extract.
Sam is a trusted home cook.
Interesting question. I would wonder if you're talking "coconut milk" or "coconut Creme".
The creme product is normally found in the mix drink section for making mixed drinks, with a high fat and sweetness and rather homogeneous.
The "milk" can sometimes be a little iffy on the fat content, some brands don't have the fat disk, others do.
Another helpful hint is to "freeze" your metal mixing bowl and whisk beaters for 5-15 minutes. Really helps.
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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