This week has been amazing. So many good things are happening in my life and I can't wait until it's all official and I can share it with you. Just know that I may soon have the coolest jobs ever.
In the mean time, I'm still cooking away.
This was supposed to be a type of cinnamon roll, but they all melted together in the pan so now it's more of a cake-pastry. I'm just going to roll with it. Shitty pun intended.
COCONUT CHAI LATTE CARAMEL PASTRY WITH WHIPPED COCONUT CREAM
1 can coconut milk, refrigerated overnight
2 chai tea bags
1/4 cup dark brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. powdered ginger
1 can crescent dough
Open the can of coconut milk and scoop the cream off of the top. Cold coconut milk separates and the fatty cream will be at the top as a solid, and the milk will be at the bottom. Scoop it into a bowl and place it back in the fridge.
In a sauce pan, add the coconut milk and the tea bags and simmer. You want the tea to steep in the coconut milk for about 20 minutes, so just watch the pot to make sure it doesn't boil.
After the tea has steeped, remove the tea bags and add the brown sugar, white sugar, ginger, allspice, cinnamon, ginger and cloves.
Up the heat so the mixture gently boils, and continuously stir until it begins to thicken and caramelize (view photos for reference). I think it took me about 20-30 minutes of slowly stirring it and letting it boil. Just be careful not to let it boil over, because it'll make a huge, sticky mess and make your house smell like it's on fire. I would assume. I have no experience with that whatsoever....
Once your caramel has thickened up, set it aside to cool down to room temperature.
Roll out the sheet of crescent dough and pinch the seams together so you have one smooth sheet. Spread the caramel all over it in a thin (or thick, your call) layer. Roll it up on its long edge, wrap tightly in parchment paper, and set in the fridge for an hour or two.
While the pastry sets up, preheat the oven to 375.
Prepare an 8-in. pie plate by placing a circle of parchment paper on the bottom, and spraying the pan with cooking spray.
Cut the pastry in one inch segments and place them in the pie pan. Bake for 15-20 minutes, or until golden brown. Set aside.
In a mixer, add the coconut cream from earlier. Whip until peaks form - about 15 seconds.
That's it. Enjoy it.
This recipe isn't hard, but there are definitely a lot of steps because everything is a process in and of itself. But it's completely worth it.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.