Sage Coconut Cream

1000g          coconut cream

300g             cream

10g                sage leaves

200g             sucrose

.5g                 xanthan

  1. 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.
  2. 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.
  3. Heat to 200 degrees F for each pick up.