Post Punk Kitchen Forum

I've never done the coconut whipped cream, but we're craving a pancake breakfast tomorrow. I put two cans of coconut milk in the fridge to chill tonight, but all the recipes I have say to use powdered sugar. I have white sugar and agave nectar...can I just use regular granulated sugar or will that be too grainy and should I then opt for the agave? I dunno.

I've heard that you can put granulated sugar in a food processor with a bit of cornstarch to get powdered sugar, but never done it so i can't vouch for how well it works. I feel like if you were to just use regular sugar it would definitely be too grainy, but I've never made the coconut whipped cream either.

Making powdered sugar as mentioned above does work, but not as well. It'll be fine if you don't mind a slight grainy texture.

I say just add a tablespooon agave per can, then let it set again. It won't be as stiff but it will be good! I've done it.

Bummer. The coconut milk I got contained some sort of emulsifier and it wouldn't separate. Ended up doing a cashew cream thinned out with coconut milk and some plain soy yogurt. Sounds weird, but it was good.