The Smells and Flavours of Christmas – Coconut Cream + Fruit Salad

GARDENIA – VANILLA

The gardenia is in bloom, it’s perfume now fills my yard and home. Smell is a powerful thing, and the scent of gardenia for me, means one thing – Christmas. I remember living in New Orleans – come June the gardenia’s would be in stunning full bloom, the heat making their scent even stronger and school holidays about to start – it was bizarre, because all those things to me, mean Christmas. I adore gardenias, but check out this divine David Austin rose I got as a bouquet last week – don’t know which one it is, but how glorious is it!!!?

But, before you begin to think this is turning into a blog about flowers ( I just had to show you that gorgeous David Austin rose) let’s talk Vanilla. I thought as we head into the festive season, I would focus weekly on a smell and the associated flavour in my blogs. And the flavour that I associate with Gardenia, well that’s vanilla. I tell you, if I’m not wearing a gardenia scent, I’m wearing vanilla and it’s one of my most favourite flavours. All Vanilla is certainly not equal, and the vanilla I’m using more and more is the Heilala – I love  that it’s grown ethically and organically, is Fair Trade but most of all, it’s intense flavour.

The recipe below is ridiculously easy to make, and makes a delicious breakfast, snack or dessert. It’s a play on the Coconut Cream Pie from my book Coming Home to Eat – Wholefood for the Family. Make sure you use good quality coconut milk – no light versions, no gums, no additives at all. In Australia I have a preference for the Organic by Nature brand, but it’s often hard to get (though if you google it, you will most likely be able to get it online at numerous places). If I don’t have that, I use the Ayam – easily available at most supermarkets. When I want the vanilla to come through cleanly, I use a raw sugar (with a preference for the Billingtons Golden Castor Sugar)  but if thats’ not a big consideration I will use coconut palm sugar or maple syrup – both flavours compliment coconut really well, but can overtake the beauty of vanilla. I’ve specified 1/2 cup sweetener in the recipe, but if you don’t want that much – reduce as you desire. If using this for breakfast, I would add 1/4 cup only of coconut palm sugar.

Check out also the Almond Custard Cream in this Summer Trifle also, and load it up with vanilla!!!

COCONUT CREAM with fruit salad

gluten free dairy free

I used to just pour this directly into the ramekin or tart shell, but have taken to putting it into the blender as soon as it’s all cooked. Processing for 1 minute (no longer or you will break the set as it cools) incorporates a large amount of air bubbles and a lighter texture is the end result. Once set in the fridge, cover them with a sheet of plastic wrap to keep them perfect for 2 days.

2 x 400 cans coconut milk

1/2 cup raw/golden castor sugar, coconut palm sugar or maple syrup

½ teaspoon agar powder

pinch sea salt

1 vanilla bean or 1 – 2 teaspoons natural vanilla paste

1/4 cup cold water

3 tablespoons cornstarch or kudzu

Put the coconut milk, sweetener and agar powder in a saucepan and whisk together well.  If using a vanilla bean, cut it down the centre and add now. If using paste, leave to the last steps. Bring to a gentle simmer, stirring and whisking frequently as the agar dissolves and sinks to the bottom of the pan and sticks. Simmer gently for 6 – 8 minutes from the time it comes to the boil, then remove from the heat. Remove the vanilla bean from the saucepan, if using, then scrape the seeds back into the saucepan using the tip of a small knife. If using vanilla paste, stir it in now.

Put the cornstarch or kudzu into a small bowl and mix to a smooth slurry with the water. Whisk into the coconut milk mixture, then return the saucepan to the heat and bring to the boil, stirring constantly. Allow to boil for few seconds, then remove from heat. Place in a blender, and process for a couple of minutes – it should be light and frothy. Pour immediately into individual ramekins, leave to sit at room temperature for 5 – 10 minutes, then place in the fridge until firm – approx 30 minutes.