Tangerine coconut cream
cup creamed coconut – reserved from making rice pudding
Zest of 1 small tangerine or orange
2 tablespoons tangerine or orange juice
1-2 teaspoons maple syrup or mild honey
teaspoon vanilla extract
Remove the bowl of creamed coconut from the fridge. Add the remaining ingredients and whisk until smooth. This cream won’t be fluffy like whipped dairy cream, more billowy in texture. Keep chilled until ready to serve.
For more of Nicola’s recipes visit, HomegrownKitchen.co.nz