Fresh Fruit Platter with Coconut Whipped Cream
4 cyour favorite seasonal fruits, sliced
COCONUT WHIPPING CREAM
1 ccoconut cream (tested with a can of unsweetened coconut cream and not coconut milk)
1-2 Tbsppowdered sugar, approximately
1"piece of vanilla pod, split (can sub vanilla paste or vanilla extract)
1/2 tsprose water, to taste
·fresh rose petals or crushed dried rose petals (culinary and be sure they are not sprayed with pesticides!)
How to Make Fresh Fruit Platter with Coconut Whipped Cream
- PREPARE THE COCONUT WHIPPING CREAM: At least 1 hour before you begin, refrigerate the can of coconut cream. Open the can carefully without shaking it and remove the thick portion only. Place in a stand up mixer or hand held mixer.
- Using the egg whip attachment, whip the coconut cream for 5 minutes on Speed 10 (the highest). After a few minutes the coconut cream should start to become airy and expand. Continue to whip 5 minutes total.
- Now add the sugar, vanilla (if using vanilla pod, scrape the seeds into the bowl), and rosewater. Whip another 1 minute. Transfer to a serving bowl. If desired, garnish the whipping cream with fresh rose petals or crushed dried rose petals.
- FRUIT PLATTER: Arrange the fruit on a platter. Serve fruit with the coconut whipping cream.