Coconut Cream

from Smuggler's Cove

• \frac{1}{4} Teaspoon of Salt
• {13} \frac{1}{2} Ounce of Simple Syrup
• 1 Can of Unsweetened coconut milk

In the can, the coconut milk will be partly solidified, with some liquid at the bottom. use a spatula to gently scrape the contents of the can into a mixing bowl. Add the salt. Use an immersion blender or an electric hand mixer to combine the solids and liquid. Add the simple syrup to the mixing bowl (equal parts—use the empty coconut milk can to measure the simple syrup). Blend the ingredients with an immersion blender or electric hand mixer until well combined. pour into a lidded bottle or other sealable container and store in the refrigerator. The coconut cream will keep, refrigerated, for 2 weeks. *** can thai kitchen *** unsweetened coconut milk