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Oranges & Cream

Have you tried a Cara cara navel orange?

When the season hits I average about 3/day. Moderation goes out the window when these oranges come off the trees.

So how do you elevate something that is already dropping flavor bombs?

Here's how:

Coconut Cream with Toasted Fennel


  • 1 can organic unsweetened coconut milk
  • 1 tbsp honey
  • 1/2 tsp. ground fennel seeds

How to

I'm someone that prefers coconut over cow... & after tasting this you will be too.

Start by chilling the can of coconut milk in your fridge overnight. This separates the cream from the water, which is crucial for this recipe. To make opening the can easy, make sure it's sitting upright in the fridge.

{I always keep coconut milk in the fridge...It comes in handy because this stuff is GOOD.}

When you open the can, open it upside down. Drain off the water and save it for another recipe. What you're left with is coconut cream. Transfer to a small bowl and whip with a whisk for 30 seconds.

Add in the honey and your ground fennel seeds. Whisk for another 30 seconds.

Serve with sliced oranges and your mind will be blown. Cara cara orange, fennel & coconut is soon to be one of your favorite combinations.

Side note - I've found that lightly toasting the whole fennel seeds before grinding makes the cream THAT much better. To do this simply add your seeds to a small sauté pan on medium-high heat. You're only using 1/2 tsp of fennel seeds - so it doesn't take long at all for them to toast up. Move the pan back and forth to keep the seeds in motion. Take them off the heat as soon as they become fragrant. You'll still get good flavor from un-toasted ground fennel seed, but those small steps can be very special.