Coconut Angel Food Cake

C o c o n ut

A n g e l F o o d C a ke

Ingredients ½ cup cake flour, sifted ½ tsp. baking powder ⅛ tsp. salt 3 egg whites ½ cup granulated sugar ½ tsp. almond extract ¼ cup light coconut milk ¼ cup coconut flakes, toasted ⅛ cup sliced almonds 8 strawberries or fresh berries Coconut icing 1 Tbsp. no-pulp orange juice ½ Tbsp. cornstarch ½ cup light coconut milk ¼ cup granulated sugar

Directions

1. Whisk flour, baking powder and salt together in a medium bowl and set aside. 2. Place egg whites in base of Whip ‘N Prep Chef. Turn handle to whip until egg whites are stiff; add sugar and almond extract and turn handle to whip until glossy. Add coconut milk and flour mixture. Turn handle to mix until blended. 3. Fill Water Tray with 1¾ cups water. Place SmartSteamer base over

Water Tray. Divide batter between 8 Ramekins or 4 snack cups and place in SmartSteamer Base. Cover and microwave on high power for 8 minutes or until a toothpick comes out clean. 4. Prepare icing. In a small bowl, combine orange juice and cornstarch and set aside. 5. In a Chef Series II Saucepan, slowly bring coconut milk and sugar to a boil, stirring constantly. Once coconut milk boils, add orange juice mixture and reduce heat to medium low, stirring constantly until thickened. 6. Once cool, remove cakes from ramekins onto a serving plate. 7. Spoon ½ Tbsp. icing over cakes and top with toasted coconut and almonds. Garnish with fresh berries. 43

C o c o n ut G r e e n C ur r y

M u s s e l s

Ingredients 1 lb. mussels, fresh 2 garlic cloves 1 Tbsp. ginger, fresh 1 green onion 1 jalapeño pepper 1 lime, zest and juiced 1 (13½ oz.) can Coconut milk, light 1 Tbsp. Green curry paste

1. Place garlic, ginger and jalapeño in base of SuperSonic Chopper

Compact. Cover and pull cord 4–5 times to process until finely chopped. 2. Add mixture to the Water Tray, along with the curry paste, lime zest and juice and coconut milk. Place the mussels in the

SmartSteamer Base, place over Water Tray, cover and microwave on high power for 6 minutes. 3. Divide the mussels, placing into individual bowls, stir the sauce in the Water Tray and pour ¼ cup over the mussels in each bowl.

Garnish with sliced green onions.

Directions