Coconut-Mascarpone Cream
Serves: 2 cups
 
Ingredients
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon water
  • 1⁄4 cup cold heavy whipping cream
  • 1⁄4 cup cold unsweetened coconut cream
  • 1 tablespoon monk fruit sweetener
  • 1⁄2 teaspoon coconut extract
  • 2 ounces cold mascarpone cheese, whisked
Instructions
  1. In a small bowl, sprinkle gelatin over 1 tablespoon water, and let sit until gelatin softens, approximately 5 minutes. Place bowl in microwave, and heat at high power until gelatin dissolves, 15 to 20 seconds.
  2. In a large bowl, beat together gelatin mixture, whipping cream, coconut cream, monk fruit sweetener, and coconut extract with a mixer at medium speed until foamy, approximately 1 minute. Increase speed to medium-high, and beat until medium peaks form, 2 to 4 minutes. Beat in cheese. Cover, refrigerate, and use within a day.
Notes
Kitchen Tip: Cold coconut milk can be substituted for coconut cream, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/coconut-custard-raspberry-tartlets/