Angel Food w/ Coconut Whipped Cream & Fruit

Angel food cake is one of Brion’s absolute favorites. Its one of those iconic cakes that seems to have been around forever. The women of my mother’s generation seemed to have no problem baking this very tall, feather light cake from ‘scratch’. Fast forward to the present and all we have to do is buy a ready made mix, add some water and there you have it …. one big, lovely angel food cake.

Of course you can eat it plain or dress it up …. a blank canvas waiting for something interesting to happen! Did you know you can make a decadent whipped cream by using a can of coconut milk? Not only is the technique simple, but you can use it just like regular dairy whipped cream. Coconut whipped cream is a good choice for desserts, smoothies, over a bowl of fruit, on a pie or fruit crisp even pancakes.

The pairing of coconut cream with sugared kiwis, a sprinkling of blackberries and some angel food cake tastes amazing. For today’s blog, I’m using individual bundt pans. The recipe only makes four and is perfect for a summer evening.

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Angel Food w/ Coconut Whipped Cream & Fruit
Votes: 1
Rating: 5
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Servings
Ingredients
Coconut Whipped Cream
Sugared Kiwis
Mini Angel Food Cakes
Servings
Ingredients
Coconut Whipped Cream
Sugared Kiwis
Mini Angel Food Cakes
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
Coconut Whipped Cream
  1. Chill the can of coconut milk in the fridge for at least 24 hours. About an hour before making the coconut whipped cream, chill a mixing bowl & beaters in the freezer.
  2. After chilling the can, remove it from the fridge & FLIP IT UPSIDE DOWN. Open the can & scoop the solid white coconut cream into the chilled bowl. Save the coconut water for another use (such as a smoothie).
  3. Using a mixer, whip the cream until fluffy & smooth. Add in sweetener & vanilla. Return whipped cream to fridge until ready to use. It will firm when chilled & soften at room temperature.
Sugared Kiwis
  1. In a bowl, place sliced kiwi, add a sprinkling of sugar across the top. Gently give it a stir & cover it with a lid or saran wrap. Place bowl in the fridge & allow to sit for at least 4 hours or overnight. The sugar softens up the kiwis & brings out its own juices to make a syrup. More sugar generally will mean more syrup.
Mini Angel Food Cakes
  1. Preheat oven to 350 F. You will need 4 mini bundt pans OR mini angel food pans.
  2. In a small bowl, sift together flour & 4 Tbsp sugar.
  3. In a large bowl, on high speed, beat egg whites until foamy, about 1 minute. Add lemon juice, vanilla & salt.
  4. Gradually beat in the remaining 1/2 cup sugar. Then continue beating on high speed until STIFF peaks form, about 4-5 minutes.
  5. Fold in the flour mixture using a rubber spatula until all of the flour is incorporated, being careful not to deflate the egg whites.
  6. Divide batter between 4 mini bundt or angel food pans. Bake for 20 minutes or until golden brown & tops spring back when touched. Cool completely. Assemble desserts & serve.
Recipe Notes
  • Some brands of canned coconut milk will be better than others for making whipped cream & even some cans within the same brand can vary quite a bit. 
  • Always look for a full-fat can that does NOT have guar gum listed in the ingredient list.
  • I used the full-fat  AROY-D brand & it worked quite well.

Pearl Couscous Pudding w/ Poached Fruit

While names may be confusing, if you have never tried ‘pearl couscous’, you should. Because of its size and shape, Israeli couscous is sometimes marketed as pearl couscous. Yet in Israel, it goes by neither of these names … its called ‘ptitim’ which roughly translates to ‘little crumbles’. To make it even a bit more confusing … although it is called couscous, technically its not but more like a pasta.

Unlike the finely grained North African couscous made of semolina, Israeli couscous has larger granules, resembling tiny pearls. They are made from a paste of moistened, finely ground, hard wheat flour which is forced through a machine to make round pellets and then toasted dry in ovens. The toasting process seals in the starch to prevent the ‘pearls‘ from falling apart when later cooked in liquid. It also gives the pasta a bit of a nutty taste.

Whatever name you prefer, it is a tasty alternative to rice or pasta. Not only will it serve as a base for vegetable and herb packed salads, it can be stirred with stock to make creamy risottos or use it as a replacement for tapioca or rice in dessert puddings. Its even good just as a side dish tossed with oil or butter, lemon and fresh herbs.

I was able to buy just a small amount at the bulk store so I could make this pudding. The poached fruit makes such a nice topping for it as well.

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Pearl Couscous Pudding w/ Poached Fruit
Votes: 1
Rating: 5
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Servings
Ingredients
Pudding
Poached Strawberries & Rhubarb
Servings
Ingredients
Pudding
Poached Strawberries & Rhubarb
Votes: 1
Rating: 5
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Instructions
Pudding
  1. In a saucepan, combine coconut oil with cardamom spice over medium-low heat. Add couscous & toast, stirring occasionally, just until the couscous has turned a light golden brown.
  2. Add coconut milk, making sure to get all the fat from the can, along with the sugar & salt. The pan should be hot enough that the coconut milk will bubble up & fizz a little then add vanilla.
  3. Bring mixture to a simmer then turn the heat down to low & cook for 5 minutes, stirring frequently. After 5 minutes turn off the heat, cover & allow to sit for 5 minutes then remove the lid & stir. Pudding thickens as it cools.
Poached Fruit
  1. In a large saucepan, place water & sugar over high heat & stir until sugar dissolves. Reduce heat to low & add strawberries & rhubarb. Simmer for 10 minutes or until fruits are softened but still retain their shape. Cool.
Assembly
  1. Serve pudding at room temperature otherwise it becomes a solid mass when cold. If it's too thick you can stir in a bit more coconut milk to help thin it out, adding a tablespoon or so at a time until you have the desired consistency. Divide pudding between serving dishes & top with poached fruit to serve.