Naturally Sweetened Coconut Whipped Cream

Want to know something weird about lactose intolerance?

I am absolutely repulsed by some milk products, specifically milk and cream. Even the fresh stuff smells sour to me, like buttermilk. {Which some people, Germans in particular, drink neat, but it’s not my thing. Clearly.} Now I don’t really know what came first the aversion to milk or the lactose intolerance, the chicken or the egg. Theories abound as to why some folks are completely lactose intolerant, some mildly, and some not at all. The disposition is definitely genetic, but it’s my theory that it is exacerbated by avoidance which, in some cases, is caused by this aversion.

Or maybe I’m just weird.

Either way, long story short, I don’t like cream. But I do like coconut. So if I’m going to make whipped cream, I’m probably going to whip coconut cream as opposed to regular cream because then I don’t have to take an enzyme and I like the taste.

Not a coconut fan? Then this isn’t for you. This definitely has a coconut-y flavor, so keep on keeping on with your cream. But if you are a coconut fan-girl like me, then this can be the perfect dairy-free substitution for those desserts that are just begging for a dollop.

Plus its a ton less work. Can’t beat that. {or rather you can. because you beat it. with a whisk. i’m done.}

Coconut Whipped Cream {sweetened naturally} | kiwi+peachSprouted Kitchen’s summer peach tart
with our naturally sweetened coconut whipped cream, blueberries, and granola.

Naturally Sweetened Coconut Whipped Cream

1 can of full fat coconut milk
1/4 cup of maple syrup, honey, or agave {more or less depending on your taste and the dish}

Put the can of coconut milk in the fridge over night. All of the water will settle to the bottom and all the lovely cream {read: fat} will solidify at the top.

When you’re ready to make the whipped cream, open the can and scoop that all of that cream into a medium sized mixing bowl leaving the water behind. Whisk on high and gradually add in your sweetener until you’re happy with the taste.

The great thing about this is that you can completely adapt it to the delicious treat you’re going to be putting it on. You can add spices, more or less sweetener, whatever! Go crazy y’all!

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Lauren’s Summer Favourite

The Kiwi has lovingly volunteered to help me out and share a few recipes of his own while we are away on holiday. Today’s recipe was the first thing he ever made for me {before he even knew about my love of coconut}, so I find it quite fitting that it’s the first thing he is sharing with y’all as well! So, without further ado, I’ll turn it over to the Kiwi.


I have no idea what the original source for this recipe was—I appropriated it from a couple of friends I was staying with after watching them make it and then made it my own—so there isn’t really a name for it. This was the first thing I ever cooked for Lauren {having not yet located a supply of lamb mince in Munich to make my usual favourite}. Ever since then it’s just been known to us as “Lauren’s favourite”.

Suffice to say, this dish comprises a range of diced vegetables in a coconut sauce, served over pasta. As well as being extremely tasty, it features an agreeable spectrum of colours and feels perfect for a summer’s evening. If you’re feeling carnivorous, or you just have some leftover {cooked} chicken to use up, then you can stir it in at the end, but it’s really not necessary.

Kiwi+Peach: Lauren's Summer Favourite {written by the Kiwi}

Lauren’s Summer Favourite

The Pasta
200g {6 oz} whole wheat spaghetti
1tsp salt

The Sauce
½ a large zucchini
1 small red bell pepper
1 small yellow bell pepper
½ a large eggplant
2 tsp salt
1 Tbsp olive oil
1 tsp whole wheat flour
½ can {200mL or 6 oz} coconut milk
¼ cup grated parmesan cheese
⅛ tsp ground black pepper

Chop all of the vegetables into roughly 1.5cm {½ inch} cubes. Eggplant can sometimes have a bitter taste in the liquid around the seeds, so chop that first, place it in a bowl and sprinkle liberally with salt to draw out the moisture. Set aside while you prepare the other ingredients, or even do this step half an hour ahead if you have time.

Preheat a large frying pan on medium-high. You’ll be sautéing the vegetables so that they cook quickly without turning to mush.

Separately, bring a pot of salted water to the boil in preparation for the pasta. Where I come from not even the poorest English Lit grad student could imagine life without an electric kettle and this job takes two minutes. However, in America folks prefer to eschew such cheap and easily-available conveniences in favour of heating the water laboriously on the stove.

The zucchini takes the longest to cook, so add it to the frying pan first along with the oil and start sautéing. After a couple of minutes add the peppers and finally, after a few minutes more, wash the salt off the eggplant cubes and add them to the pan as well. You’ll want to begin cooking the spaghetti as directed at about this point. Continue sautéing until the vegetables are soft, but not yet starting to break down. This process takes about 5-10 minutes in total.

Reduce the heat to medium and add the flour to soak up any remaining oil. Stir for about a minute, then add the coconut cream. Grind in the pepper and grate in the parmesan cheese. I recommend moving to Europe, where you can bind blocks of genuine Parmigiano Reggiano in every supermarket fridge. That doesn’t make a big difference to the recipe; it’s just something I like to recommend.

Continue cooking and stirring for a few minutes until the sauce is thickened. Serve over the spaghetti with a little grated parmesan and black pepper for garnish.

Cashew Chicken Noodles with Coconut Peanut Sauce

For better or worse, one of my favorite things to eat for lunch is a PB&J. I think it stems back to my high school days when our lovely lunchroom ladies whipped up this magical concoction of peanut butter and jelly that was a party in my mouth, and put it on two pieces of Sunbeam {the white bread to beat all other white breads}. They would only sell this amaze-balls delicacy AFTER you had eaten a real lunch. Fortunately, I was told early in my high school career, that if you flash a lunch box and a smile they would sell it to you anyway. And so began my love affair with peanut butter and jelly. My lunch time PB&J {or rather peanut butter and honey} has come a long way since the days of those super refined, albeit tasty, sandwiches. However, when I moved to Germany, I had a bit of a crisis.

You see, Germany does not share my love of peanut butter. When I first moved to Germany, I was living in a small village with my host family. After searching high and low for peanut butter in said small village, I decided to give ‘Erdnuss-Sauce’ a go. For future reference, ‘Erdnuss-Sauce’ is satay sauce—not peanut butter–and it tastes awful when mixed with jam.

After complaining about it incessantly to my English speaking friends and a failed attempt at making my own, I eventually found the American aisle at the stores in the city and now have a healthy supply of peanut butter on hand. I know you were worried.

However, I still had this jar of satay sauce in my cupboard waiting to be used. This recipe was the perfect thing. It is a super quick meal that is perfect for a busy week night and has become one of our go to meals. When we finished up that jar, I decided to try my hand at making my own healthier, less processed version. It was perfection and, even with making my own satay sauce, it still can be knocked out in less than 30.

Cashew Chicken Pasta

{Adapted for two from Armommy}

The Pasta
4 ounces {100 grams} whole wheat pasta
½ of a red pepper, cut into strips

The Protein
1 Tbsp olive oil
1 chicken breast
salt and pepper for seasoning
¼ cup of cashews

The Sauce
{barely adapted from Kitchen Thymes}
1/3 cup crunchy peanut butter
1/3 cup coconut milk
1 tsp honey
1 Tbsp soy sauce
juice from ½ a lemon
1 Tbsp olive oil
sriracha sauce to taste {we use about 2 tsp}

Start by heating up a deep sauté pan on medium heat.

Put the pasta on and cook according to the directions on the package {usually 11 to 13 minutes}.

While the pasta is cooking, slice your red peppers and set them to the side. You’ll add the red peppers to the pasta for the last 4-5 min of cooking.

Cut the chicken into bite sized pieces and season with salt and pepper. Add the olive oil to the pan and throw in the chicken. Cook until the chicken is nice and brown {about 4 minutes on each side if your pan was good and hot}.

While the chicken and pasta are cooking you can whip up your peanut sauce. Add everything {except the sriracha sauce} to a bowl and whisk until it is all mixed together. Add a bit of sriracha. Whisk and taste. Repeat until you have the right amount of heat for you. {If you don’t have sriracha sauce red chili flakes will do the trick too.}

Once the chicken is cooked, remove the pan from the element and add the cashews and drained pasta and peppers. Mix in the peanut sauce, add a bit of fresh black pepper, and you’re finished!