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| Fruit Cake with Coconut whipped cream |
Don't run for the nearest door just because the title says Fruit Cake. This is a cake of a different color. Fresh, Spring, Summer, Juice, and Glorious were all invited into the recipe.
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| Symmetrical melons are easier to work with. 2 cakes from one melon. Cut off ends. Cut in half. |
Fortunately, it takes very little time to prepare, and no two or three months to ripen. This is ready to be eaten in minutes (can wait a few hours). So grab your forks.
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| By slicing at the outer edge of the rind you get the most from the wider melon below |
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| Ready to decorate |
The idea/recipe came from Rawforvitality's post on Facebook: Rawforvitality. They used whipped coconut milk for the "frosting."
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| About 10 strawberries and one kiwi. Blackberries were stabilized with Toothpicks |
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| Just waiting for someone to sing "Happy Birthday, dear Teresa" then add the whipped cream. |
*PS. The "cakes" were served up to many oo's and ah's. Coconut cream on the side. As the cream warmed to the room, it seemed to hold its shape better. Recipe said to chill it first. Next experiment will be to start with the coconut milk at room temp. No sugar or flavor added to the coconut milk. It was sweet enough on its own.
This is the exact cake that I saw on the RawForVitality's page that I said I wanted for my BD!!
ReplyDeleteThanks for doing the trial run!
xo
It's well worth the effort. I used "Coco Fresh" brand of coconut milk from New Seasons, picking it because it had the highest fat content, hoping it would whip better. I would do a test of the milk and watermelon just to see how long they would stay together before doing the whole "cake." Certainly no guilt in having two or three helpings!
DeleteGreat idea! This definitely sounds like something I am going to make when the weather gets warmer (it's heading into Winter on this side of the planet.) I use coconut cream rather than coconut milk for whipping. I chill it until it separates and scoop off the solid cream on top, add some vanilla and whip it. The more liquidy cream on the bottom I use for something else, a curry or somesuch. Or freeze it. I love coconut!
ReplyDeleteNot a winter dessert, you are SO right. Love your tip on taking just the top and considered doing that somewhere along the process, but didn't. I'll do that next time. The idea of going into winter right now leaves me "cold" so to speak, since we've just escaped its clutches. Blessings to all the folks down under.
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