Parsley shines in this recipe, with the creaminess of coconut and the added texture of poppy seeds. It's a delight!

Coconut Cream with Parsley and Poppy Seeds [Vegan]

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Serves

4-6

Cooking Time

15

Ingredients

  • 2 cups of peeled, chopped parsley root
  • 3/4 cup of coconut milk
  • 2 tablespoons xylitol
  • 3/4 cup of boiled jasmine rice
  • 4 tablespoons of lemon juice
  • 1 tablespoon of poppy seeds
  • as an addition: blueberry, pomegranate seeds
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Preparation

  1. Cook the chopped parsley root on a low heat in coconut milk with the addition of birch sugar (xylitol). The parsley should be covered. Cook until the parsley is soft. About 10-15 minutes.
  2. Mix the cooked parsley together with coconut milk and cooked jasmine rice in a blender. Mix until a creamy consistency. If the cream is too thick, add a little more coconut milk. Add lemon juice and taste, if the parsley cream is not too sweet for you, add more xylitol.
  3. Put the cream into another dish, add the poppy seeds and mix well. Put the cream into the bowls, add a little coconut milk and fresh fruit: blueberries and/or pomegranate seeds.
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