I have been accused of making some pretty strange meals – odd but utterly enticing flavor combinations – by using what’s left in the fridge.
I’d rather be lauded than accused.
In fact, I think my ability to create and craft unusual bowls of delight is pretty darn awesome, and outstandingly efficient.
Thank you very much.
Thus, with a few remaining sweet peppers ~ oh, they are like candy ~ the last of the rosemary, and a lingering can of coconut milk…
we achieved perfection once again.
Mini Sweet Peppers and Whipped Coconut Cream
10-12 mini sweet peppers, tops removed, seeded, and sliced
1 tsp. coconut oil
1 Tbs. fresh rosemary, minced
1 Tbs. fig balsamic vinegar
sea salt and pepper
1 cup coconut cream
Heat the oil over medium heat and add peppers. Sauté for 1-2 minutes, adding rosemary and salt and pepper. Deglaze with vinegar.
Meanwhile, use the thick coconut cream resting at the top of a chilled can of full-fat coconut milk to cream the whipped cream. Separate the thick cream from the liquid milk (reserving for another use) and whip on high with hand mixer or stand mixer until stiff and still creamy.
Top the whipped cream with the super sweet peppers.