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Hello, everybody! It’s great to be back after a week and a half. Short hours after hitting “publish” on my last post I cut myself with a serrated bread knife while attempting to level a cake that was (apparently) still frozen (because our fridge likes to freeze things). I’ve seen a lot of arguments against trying to bake your own wedding cake, but “because you’ll end up at Urgent Care” wasn’t one of them. Clearly the people writing up these arguments haven’t met me! I decided I needed a truly unique recipe to celebrate my unique ability to inadvertently inflict self-harm while doing relatively mundane tasks (like cutting cake). These baked oranges with Paleo-friendly streusel topping and coconut whipped cream are what I came up with. I hope you enjoy them as much as I do!
I honestly hadn’t thought of roasting citrus before I spotted this recipe for baked grapefruit crisp. I liked the idea, but didn’t want to add any honey, so I wondered about using oranges, instead. Also, as much as I love coconut, too much of it at one time doesn’t love me, and I knew I wanted to add coconut whipped cream. The whipped coconut cream is, of course, entirely optional. It requires a little bit of planning ahead, so I don’t blame you if you want to skip it for expediency’s sake! It’s pretty good, though, and I enjoy the creamy richness it adds (not to mention the added flavor when you spice it up like I did).
The coconut whipped cream requires planning ahead because you need to chill a can of full fat coconut milk overnight – this makes it easier to separate the fatty solids from the watery portion. Apparently some brands are more likely to whip up than others. There’s a great side-by-side comparison of whipping three brands of coconut milk at Against All Grain. I actually used a random, fourth brand that wasn’t in her tests and mine worked well enough. It’s funny, though – I think in this instance my KitchenAid didn’t do the job as well as a hand mixer. I used the whisk attachment, but the small quantity of coconut cream I whipped barely touched the bottom of the whisk! It’s not the mixer’s fault – I simply should have made more whipped cream. =)
- 1 can of coconut milk, chilled in the fridge overnight
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ginger
- 2 oranges
- ¼ cup chopped pecans
- 1 teaspoon coconut (or almond) flour
- ¼ teaspoon cinnamon
- Place a medium metal bowl and your metal beaters in the freezer for at least 15 minutes.
- Open your can of chilled coconut milk and separate out the watery portion and the creamy, fatty portion. I like to simply pour the watery part into a separate container to keep for later.
- Using the chilled bowl and beaters with an electric mixer, whip the coconut cream on medium until it begins to fluff up and form soft ridges. Increase speed to high and keep whipping until it looks like, well, whipped cream!
- Add the vanilla, cinnamon, and ginger and whip to combine.
- Either cover your bowl to prevent funny fridge tastes or transfer the whipped coconut cream to a smaller container with a lid and place it in the fridge until you're ready to use it.
- Adjust an oven rack to the middle position and preheat your oven to 350 degrees Fahrenheit.
- Place the chopped pecans, coconut flour, and cinnamon in a food processor and pulse a few times to combine the ingredients and break the pecans into smaller pieces. Don't go overboard - you're not looking to puree the pecans!
- Cut two oranges in half as if they were a grapefruit you intended to eat with a spoon.
- Use a knife to separate the segments by slicing between each segment and the membrane along its two longer sides, just like you might prepare a grapefruit to eat it raw. This isn't absolutely necessary, but it makes eating the oranges easier after they're baked.
- Place each orange half in a cavity of a muffin pan, as shown below. You can use a rimmed cookie sheet, if you'd like, but the oranges tend to tilt, loose their topping, and cook unevenly on a cookie sheet.
- Sprinkle the streusel topping across the four oranges. You may have a little extra - you can always add that on top of the whipped cream!
- Bake for 10-15 minutes, or until the topping has browned pleasantly.
- Remove the oranges from the oven and allow them to cool for a minute or two before topping with whipped cream and serving.
In all honesty, if you don’t want the whipped cream to melt, you’ll probably need to wait 5-10 minuets before digging into these oranges. I don’t mind the coconut cream melting, though, and I think the oranges are most delicious served warm. I really want to try this recipe with blood oranges, but I can’t quite bring myself to shell out $4.99 a pound for them. Yep, that’s what I get for being in Hawaii. I can get papayas for 20 cents each at the farmer’s market, but have to pay for things grown elsewhere. Not that I’m complaining too much.
Now that I’ve started baking citrus, I can’t wait to experiment some more! Have you ever baked citrus? What did you make?