Sourdough bread with buried carrot and coconut cream cheese
5 dl buttermilk
1.5 dl sour cream
3 tablespoons coconut oil
1/2 dl coconut chips Simply Salted
3 tablespoons vinegar (12%)
1 dl sugar
2 dl of water
salt (alt. smoked salt)
How to do it:
Mix oil, buttermilk and sour cream and warm to medium heat until the mixture reaches 45-50 degrees Celsius.
Set in the following order: a bowl, a drainer, a towel and last a strainer.
Pour the hot mixture in the strainer to to get rid of the coconut flakes (save them to make cocoa- and coconut pancakes later) Take the ends of the towel together and attach them with a hair tie. Put the mixture in the fridge overnight to allow the liquid to drain down.
The following day: Bring the cheese and season with dill and salt.
Peel the carrot and bake in the oven or steam it. Cool completely and slice with mandolin or knife to thin leaves. Mix vinegar, sugar and water in a saucepan and heat until the sugar has dissolved. Cool down and season with salt and dill. Put in the carrots and allow to stand overnight.
Serve with the coconut cream cheese on a slice of sourdough bread or crispbread. Top with some salad and extra coconut chips.
In cooperation with: Dinkock