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
You:
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.

Summer Sangria Parfaits

For years, Sangria has been enjoyed at many summer picnics and outdoor events. This Spanish wine punch has deviated so far from its simple origins it has become nearly unrecognizable. The concept seems endlessly adaptable not only as a drink but as dessert.

Tradition goes back a long way when it comes to sangria. Early Greeks and Romans mixed wine with sugar and spices because their water was bacteria filled and unsafe to drink. Adding a touch of alcohol made the liquid drinkable and mixing the watered down wine gave it flavor. This drink, called Hippocras, was likely the common ancestor of both sangria and mulled wine.

Our love of sangria in North America dates back probably to the sixties and it has never really fell out of vogue to this day.

These sangria parfaits let you enjoy some summer fruit combined with the flavor of sangria. You can make them either with or without wine —your choice.

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Summer Sangria Parfaits
Votes: 1
Rating: 5
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Course dessert
Servings
Course dessert
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a small saucepan, bring wine to a boil over medium-high heat. In a medium bowl, stir boiling wine into dry gelatin mix for about 2 minutes until completely dissolved. Stir in club soda, lime & orange juice.
  2. Place bowl of gelatin in a larger bowl of ice & water. Let stand 10 minutes or until slightly thickened, stirring occasionally. Stir in 1 cup EACH grapes & strawberries. Pour into 6-1 cup parfait glasses. Refrigerate 4 hours or until firm. Garnish with remaining fruit.