Tan­ger­ine co­conut cream

Marlborough Express - - FOOD -

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

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