Coconut cream is ideal for various deserts and is really simple to prepare.
600 g. Sugar
250 g. Butter
3 teaspoons coconut flakes
2 tablespoons water
1 pinch salt
Preparation: Place in bowl sugar, coconut flakes, and salt. Cut room temperature butter into small pieces, add to the bowl and start to whip at a low speed, then gradually add on power. When cream will turn white, add water and whip until sugar will melt.
This cream perfectly suits cakes, eclairs, cupcakes… It’s really aromatic, airy, gentle and the most important – delicious.