Nom Nom Paleo: Food for Humans (68 page)

1. T
   urn a can of coconut milk upside down, and refrigerate overnight. This will cause the coconut cream to separate from the liquid and rise. Chill a mixing bowl and a wire whisk in the fridge, too.
   
2. T
   ake the can out of the fridge, and turn it right-side up. The coconut cream will now be on the bottom of the can. Using a can opener, cut two slits on the top of the can, and pour out the liquid (coconut water—yum!), leaving only the thick layer of coconut cream in the can.
   
3. O
   pen the can, and transfer the stiff coconut cream to the chilled bowl. Add the coconut sugar (if desired) and vanilla extract, and whisk the ingredients until medium peaks form.
   
4. P
   ipe onto your favorite desserts, or just spoon some into a bowl with a handful of fresh berries.
   

On a muggy summer evening, after a hearty family barbecue, the last thing I want to do is spend more time in the kitchen. Instead, I prefer to finish with a refreshingly cool berry soup ’cause it’s a breeze to make and a crowd-pleaser to boot. Use sweet, chilled, in-season berries, and you won’t even need to add honey.

1
cup red seedless
grapes
1
cup fresh or frozen
blueberries
1
cup fresh or frozen
raspberries
1
cup fresh or frozen
strawberries
1
tablespoon fresh
lemon juice
1
tablespoon
honey
(optional)
1
cup
Whipped Coconut Cream

P
ut all the ingredients except the whipped coconut cream in a high-speed blender, and purée until smooth. Strain through a fine-mesh sieve. Top with a dollop of whipped cream before plating. Serve immediately.

When it comes to chocolate pots de crème, there’s no messing around. These dense little cups of smooth, dark chocolate don’t pretend to be delicate or airy, and you’ll never mistake them for bland-tasting instant pudding or low-fat chocolate mousse. With just one bite, you’ll taste the message loud and clear: these bittersweet pots de crème are intensely chocolatey, decadently full-fat, and proud of it.

My favorite way to amp up the intensity of this special treat is with a touch of cinnamon, vanilla, and ancho chile powder—a flavor combination inspired by the rich, spicy kick of traditional Mexican hot chocolate.

1. P
   lace the chocolate in a bowl and set aside. In a saucepan, whisk to combine the coconut milk, egg yolks, chile powder, and salt. Drop in the cinnamon stick.
   
2. H
   eat the mixture over medium-low heat, stirring constantly until it thickens and forms a smooth custard that coats the back of a spoon,
   10
   to
   15
   minutes. Watch the custard like a hawk—you don’t want to overcook it. Remember: steaming is good, but simmering and boiling are bad. When in doubt, use an instant-read thermometer to ensure the final temperature is about
   175
   °F.
   
3. W
   hen the custard is ready, take the pot off the heat, and fish out the cinnamon stick. Position a fine-mesh sieve over the bowl of chocolate, and pour the custard through to catch any lumpy bits.
   
4. L
   et the chocolate-and-custard mixture sit undisturbed for
   5
   minutes. Seriously: set a timer and walk away. Staring at the chocolatey goodness is just going to drive you bonkers.
   
5. W
   hen your timer goes off, grab a spatula and stir ever so gently to mix the melted chocolate into the custard base. If you stir like crazy, the temperature will drop too quickly, and you’ll end up with grainy chocolate. (Mexican chocolate is traditionally coarse-ground and can be crumbly in texture, but I prefer my pots de crème to be sinfully smooth.) Steady, slow stirring is essential for ensuring a stable emulsion. Once you’ve achieved a smooth mixture, stir in the vanilla extract.
   
6. D
   ivide the mixture evenly among eight
   2
   -ounce espresso cups or ramekins, and cool to room temperature. Cover the cups with plastic wrap and refrigerate for at least
   4
   hours.
   
7. W
   hen you’re ready to serve, remove the pots de crème from the fridge, and spoon a dollop of the whipped coconut cream onto each cup—or if you’re feeling particularly fancy, use a pastry bag fitted with a star tip to pipe the cream on top.
   
8. D
   ust with a shower of cinnamon, grab a spoon, and dig in.
   

To make it through my graveyard shifts at the hospital, I allow myself two vices: a nightly square of super-dark chocolate and a shot of espresso. But during the sweltering summertime months, scalding-hot coffee and mushy chocolate aren’t my idea of a good time. To help me beat the heat, my husband concocted this frosty, chocolatey, caffeinated treat. The only catch? I can’t indulge too close to bedtime.