Tartlet with whipped cream? To do this, you will need this coconut vegetable "cream." With this extra creamy coconut milk you will have a vegan alternative to whipped cream in no time. Made in Sri Lanka. You just have to assemble it Vegetable coconut cream that you can whip with the density you want to decorate your vegan cakes however you like. With a whopping 91% coconut. In other words, practically everything is coconut. With a fat content of 30%, this coconut cream is so creamy you won't want whipped cream anymore. For this coconut whipping cream (or vegan coconut whipped cream), you only need this pretty can. Deliciously creamy, deliciously vegan. Without the guar gum emulsifier. Although it does have the natural binder tapioca, which makes this coconut cream extra firm. You can use it to decorate your cakes or with a cup of hot vegetable chocolate. Good to know: 30% fat: the highest fat content in coconut milk on the market Almost everything is coconut (91%) With organic tapioca starch for greater volume Without guar gum Made in Sri Lanka Leave the can in the refrigerator for at least 8 hours, then beat in a bowl with a mixer until you obtain a very firm cream (about 2 minutes). Once opened, keep in the refrigerator for a maximum of 3 days. LK-BIO-149