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Whipped Coconut Cream

Ingredients: 1 cup coconut Cream 2 tbsps. honey (or maple syrup for a vegan version) 1/2 tsp. vanilla extract

Instructions: Everything works best if it is cold; put the bowl you want to mix the whipped cream in the freezer for 10 min. The coconut cream can also be refrigerated beforehand. In a large bowl and using a hand mixer set at a high speed, add the coconut cream and whip it for about 5 to 7 minutes until it becomes fluffy and forms soft peaks. Add the honey (or maple syrup) and vanilla and beat just to incorporate. TIP: If you cannot find canned coconut cream, you can use full-fat coconut milk (also canned). TO USE: Place a 14 ounce can of coconut milk in the refrigerator overnight. Open the can without shaking it or turning it over. The contents of the can will have separated and the thick cream will be on the top. Scoop the cream out, and proceed with the recipe as written. Nikki’s Phanouropita Lenten Cake Ingredients: 1 cup oil 1 tsp. ground cinnamon 1-1/2 cups sugar 1/2 tsp. ground cloves 1-1/2 cups chopped walnuts 2-1/2 tsps. baking powder 4 cups flour Grated rind of one orange 1 cup blond raisins Orange juice 1 cup dark raisins 1/3 cup 1-1/2 cups orange juice Cognac or Brandy Instructions: Preheat oven to 350 degrees. Sift dry ingredients together, except for baking powder that you mix with orange juice. Pour oil into dry ingredients and knead into a dough-like consistency. Pour juice mixture into dough and blend in, Repeat with cognac. Add nuts and raisins mixing well. Pour into greased 9”X13” pan. Bake about 45-50 minutes.

Nikki, Greece

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