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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. =)
For the coconut whipped cream
For the oranges
For the whipped cream
For the oranges
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?