Pavlova Whipped Cream Filling Options
by Laura Silber
- Classic Whipped Cream:
- 1½ cups heavy cream whipped (lightly sweetened)
- 1 tsp. vanilla
- sugar to taste
- Whipped Coconut Cream:
- 1 13 oz. can unsweetened coconut milk (not light), chilled overnight
- ¼ cup sugar
- 1½ tsp. vanilla
- 1 Tbsp. tapioca starch
Open the chilled coconut milk. The contents will have separated into a thick layer of hard coconut “cream” and a translucent layer of liquid. Scoop out the hard cream only and transfer it into a mixing bowl. Discard the clear liquid or reserve for other use.
Beat the hard coconut cream on high speed until it looks whipped; then add sugar, vanilla, and tapioca starch, and continue beating for 5 minutes to aerate. It will look just like dairy whipped cream. Refrigerate until ready to use. This can be made the day before.