v.curiosity | spring2016 | issue 2

v.curiosity

v.curiosity | eat. live. travel. vegan. A digital lifestyle magazine for the v and v-curious. Throw a Garden Party + DIY Seed Balls, Asian-Inspired Tapas, Honey Alternatives, Seasonal Recipes

cont..

1 cup coconut cream (firm,

white solid from canned

coconut milk)

1/8 cup corn starch

1/4 tsp vanilla

For coconut nests:

3 cups shredded

unsweetened coconut

1 cup rice, rinsed and dried

overnight

3/4 cup agave syrup

1/4 cup coconut oil, melted

In blender, combine all the

ingredients for the

pineapple cream and blend

until smooth. Pour cream

into small saucepan over

low heat and bring to a

simmer. Allow to simmer

for 12-15 minutes or until

thickened and coating the

back of a spoon. Pour into

bowl and chill for at least

one hour.

Preheat oven to 350. On a

clean, dry baking sheet

spread rice out into an

even layer. Toast rice for

30-45 minutes, keeping a

close eye on it after the 30

minute mark, until rice is

golden brown and smells

both nutty and sweet. Allow

to cool for 15 minutes, then

transfer to a high speed

for the pineapple cream

later. Bake for 10-12

minutes or until golden

brown. Allow to cool

completely. If the nests

loose their shape a little

during cooking, simply

reshape them while still

warm and they will firm up

in that shape.

blender. Blend rice until it

becomes a fine powder.

This may take some time.

In a large bowl, combine

coconut, rice powder,

coconut oil and agave

syrup. Stir to combine.

Measure out about 1

tablespoon of coconut

mixture and roll into a tight

ball. Place balls on

parchment lined baking

sheet and press thumb in

the middle to form a dent

Once both nests and

pineapple cream are cool

begin to fill nests. Spoon

pineapple cream into a zip

tight bag, snip off one small

corner, and pipe pineapple

cream into each nest. Keep

chilled until ready to serve.

36 28

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