“How difficult can it be?” I asked myself. Slice some
melons, make some coconut cream, shell some pistachios, and tidy up the
kitchen.
I’d had my eye on this beautiful cake from raisingjane.org for
quite a while. (The recipe was originally published a year ago and re-published
again just recently.)
I practically had the entire recipe and method memorized
because I’d studied it and read it and deliberated over it for so long. Slice
melons, whip up coconut cream, shell pistachios, tidy kitchen.
(This is where I mention that I was hosting a small dinner party in a few hours.) |
The stumbling block would be the coconut cream. I’d tried whipping
coconut cream on various occasions before – all great failures! In my experience,
the fat in the chilled can never separated and rose to the top, leaving me with
a watery mess. Everyone in ‘perfect internet world’ has great success with
whipped coconut cream, but not me.
According to the original recipe, I HAD to use Native Forest full-fat
(not low-fat) Organic Coconut Milk, but of course, my tiny
town barely carries any coconut milk at all. So being the ridiculous person I
am, I ordered 6 cans and had them ‘rushed’ to my doorstep. You can see from the photos, that even after
a few days in the fridge, the coconut cream was really weird….. more like
grease and solid fat. Bleck.
I tried and tried to whip it, but eventually ended up adding
lots of powdered sugar and milk and maybe even a bit of Earth Balance. In the
end, it tasted great, but so frustrating! I will NEVER try coconut cream again.
The other weird thing about the coconut cream was that it
did not cling at all to the melon slices. Not a pretty presentation. No one
cared, of course, but still after all the effort, I was expecting a nice slice
of cake with the frosting attached!
Anyway, if you’re looking for a beautiful fruit dessert, and
you don’t mind cleaning up a huge mess, and you can live with frosting that
falls off, give this a try. Original recipe and beautiful photos HERE.
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