To prepare this homemade coconut cream, sift the potato starch in a mixing bowl.

Then, add white sugar and sifted icing sugar.

Mix well with a spoon to combine all the ingredients.

According to the desired cream consistency, you have two options now:

1. Use the coconut milk can at room temperature and pour the whole content in the bowl. A typical full-fat coconut milk can can is 400ml which yields four servings. The cream will be smoother and softer, good for tart fillings.

2. Cool down the coconut milk by placing the can in the fridge. This way, when you open it you’ll see that the fatty section has risen to the top leaving the water at the bottom. Add both the creamy section and half of the water to the starch and sugar bowl. Discard the remaining water or keep it for other recipes. The cream will be more jelly-like and thick, good for layer cakes.

Once you have incorporated the coconut milk into the starch and sugar using a whisk, transfer the mixture into a pot and turn the heat on.

Keep whisking while the milk warms up and as soon as you notice that the cream starts to thicken lower the heat a bit.

It's important you always keep stirring the coconut cream to avoid lumps or that is sticks to the bottom of the pan and burns.

It should take around 10 minutes for the milk to warm up and then thicken into a cream. The longer you keep the coconut milk on the heat, the denser the cream will become as the starch cooks.

Once the cream is smooth, thick, glossy, and has a yogurt-like consistency, remove the pan from the heat.

Transfer the coconut cream into a clean bowl and cover with cling film. Make sure you fill the bowl to the top and that the film adheres to the surface of the cream.

Place in the fridge and allow cooling for at least 2 hours.

Your vegan coconut cream is ready to prepare your next delicious dessert!