serves 4 | 30 min prep / 10 min cook | complexity: low | vegetarian
This is a great dessert recipe to get some sweetness in your day without overdoing the processed sugar. You can substitute most any fruit for plums depending on what you have available in your area. I chose plums because we got a lovely donation of fresh plums from the Sundance Kayak crew!
13.5 ounces each, let cans sit out on counter at least 24 hours to separate
Honey or agave
zest and juice kept separately
halved and de-seeded
Electric mixer (optional)
Pastry brush (optional)
wooden skewers (4 each, soaked for at least 1 hour)
Soak wooden skewers in water for at least one hour.
for the coconut whip
While the wooden skewers are soaking, make your coconut whip. Carefully open both cans of coconut milk, being careful not to shake them. You want the coconut cream and water to stay separated in the can. Carefully scrape off the coconut cream resting at the top of the can and place it in a mixing bowl (preferably for an electric mixer). Place remaining coconut water in refrigerator to use later for your favorite smoothie or juice.
Add vanilla and honey (if desired) to coconut cream and whip until the mixture is thick and holds a soft peak. You can either do this by hand or with an electric mixer. Refrigerate until ready to serve. If you are not serving it right away, you may have to re-whip it right before serving.
for the caramel
Place sugar, water, orange juice and honey in a small saucepan and bring to a boil over medium heat. Do not stir at all! Let the mixture reduce and start to caramelize. Watch carefully, it will burn easily. Once the caramel starts to turn brown on the edges, it is close.
When the caramel is light brown all the way through, add the coconut milk and remove from heat. Be careful, the mixture will bubble widely and might splash up. This is normal but don't let it burn you.
Once the mixture starts to settle, add orange zest, coconut oil and spices. Stir until combined, making sure the oil is completely melted and incorporated. Let the mixture sit and cool.
for the plums
Turn grill on high and let it heat up. Place three plum halves on each skewer with all flat sides facing the same direction.
Once grill is hot, grill each plum skewer until caramelized on both sides, approximately 3 minutes on each side.
Place each skewer on an individual dessert plate. Using a pastry or grill brush, brush caramel sauce over each side of the plum skewers and top with a spoonful of coconut whip. Don't forget to re-whip the coconut for a few seconds before serving if it has flattened out. If you do not have a pastry brush, just drizzle the caramel lightly over the plums, it has the same outcome!