Cucumber Bites with Savoury Coconut Whip (V, GF)
If, after just three weeks living that back-to-school life, you’ve already blown through all your lack-of-homework excuses (at least the believable ones—the dog line is a little cliché nowadays) might we suggest making a batch of these cucumber bites, battening down, and actually doing the work?
With a water content of around 95 percent, cucumber aids your hydration efforts, helping you maintain the focus needed to conquer even the tallest of homework mountains. Furthermore, the creamy, chive-y coconut whip atop the cucumber cups is rich in lauric acid, which has antibacterial and antiviral properties—so sniffles aren’t a valid excuse either!
Ingredients:
1 cucumber
Solids from one can chilled, full-fat coconut milk
½ to 1 tbsp chopped dill, plus a little extra for garnish
¼ tsp fresh or powdered garlic
Salt and pepper, to taste
Splash of lemon juice
Capers, for garnish
Steps:
Begin by creating your savoury coconut whip. In a bowl, whisk together all ingredients, aside from the cucumber and capers, and let set in the fridge. In order to separate the solids and water in the coconut milk, place the can in the fridge and leave undisturbed for a few hours, or overnight. The solids will separate out to the top of the can.
While your coconut whip sets, it’s time to prepare your cucumber cups.
Chop your cucumber into ½ inch-thick pieces, then use a ½ teaspoon to scoop out the middle, creating a little bowl.
Once fully chilled, you can begin spooning your coconut whip into each of the cups, before topping with capers and a sprinkling of dill.
Any leftover coconut whip may be used as you wish—as a dressing for salads, a chip dip, or as a spread in sandwiches.
-Elena Mari and Nathan Legiehn for Greenhouse
