Times like this one happen more then often… when we are so busy with “other things” that cooking comes last… it also synchronizes with lack in novel ingredients and a total blank in terms of inspiration. So I am back in autopilot mode. Cooking simple, ultra simple things that we love and that don’t take much time. I think also the technical issues I am facing with WordPress recurrently are not helping, as most of the pleasure of sharing a recipe or an experience here is destroyed by the “error uploading” message that pops again and again.
So, food has been nourishing so that a morning in the ocean can be followed by an afternoon in the garden. Spring brings a lot of work in the garden. Everything suddenly grows so quickly. And this year plums may be 2 to 3 weeks earlier than usual, so better be ready…
But probably my most “creative” recipe of the past 10 days is a revised version of the cocoa cream for a vegan coconut all white dessert. This recipe of the cocoa cream really got me into making desserts, and it is so easy to make variations of it (I have a few others in mind). So while I’m trying to find new ideas, or rediscover old ones (which the original reason for which I started this blog), let me share this super easy one.
Coconut cream (4 servings)
- 200ml of coconut cream
- 20g of corn starch
- 30g of sugar
- 50ml of water
In a pan, warm the coconut cream, add the all the ingredients and stir until it starts thickening. Serve ib bowl, let cool down before eating.
See? That s’ simple isn’t it ?
