Fresh coconut milk is the best ingredient for making coconut whipped cream as it is full-fat and have no preservative or additives (such as guar gum that prevent coconut cream and water from separating) and the result is guaranteed. \r
Printable Coconut Whipped Cream recipe available at: \r
To avoid wastage, leftover ground coconut pulp (hard brown skin removed) can be used to make coconut flour.\r
Printable Homemade Coconut Flour recipe available at:
