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]
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
Preparation
- 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.
- 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.
- 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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Poppy Seed
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About The Author
Magdalena Pienkos
See My Recipes Slightly oddball raw desserts without sugar or dairy, gluten, without any processed products.
Hey there! I’m happy that you are here and I’d like to welcome
you to Blue Almonds! I love to share my experiences with both food and
traveling, the reason I’ve made this blog. The recipes you will find
here might be a little oddball, but all are based only on natural
ingredients. Without sugar or dairy, gluten-free, vegetarian, and often
without any processed products i.e. raw food. Ideal for your wellbeing— tasty and healthy.
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