1000g coconut cream
10g sage leaves
- Place coconut cream, cream, sage leaves, and sucrose in a small pot, and place over medium heat. Bring to a boil, stirring to dissolve the sucrose. When the solution comes to a boil, remove from heat and allow to infuse for 30 minutes.
- After the cream has infused for 30 minutes, strain the sage coconut cream. Place the coconut cream in the cup of a vitaprep and shear in the xanthan. When all the xanthan has been added, transfer the coconut cream to delis for storage in the lowboy.
- Heat to 200 degrees F for each pick up.