After writing my last post about the perfect Pavlova I realised that I never used to be able to eat pavlova made like this - with cream piled on top. That doesn't mean I never used to eat Pavlova. I learned a little trick along the way about alternatives to using cream. Use coconut cream.
- Pop the whole can (without opening it) in the fridge for a few days - minimum of 24 hours. Open the can.
- The cream part will have solidified and you can extract it (using a knife).
- Discard the liquid.
- Add some icing sugar to taste (optional)
- Beat with electric beater
- Use like normal cream
The cool thing about this is that it acts exactly like whipped cream - you can even pipe it. Have fun with it.