Wow 'em with this creamy coconut mushroom dip

Kip

14 years ago

Think of it as a mild mushroom based satay, this creamy Southeast Asian inspired dip isn't one to pass by. Inspired by a lunch I had in Siem Reap a few weeks ago, this is a bowlful of creamy, fatty (hey, coconut, it's your BFF: me) yum that's best enjoyed with a simple warmed baguette. Quick, easy, and lunchtastic.

Recipe Notes

If you don't have fresh grated coconut, don't fret as it's not a necessity. Likewise, no dark soy sauce? Add light in its place, just maybe a tad less (dark soy sauce is less salty than regular soy sauce).

Coconut milk can be used in a pinch, but it won't be quite so creamy. I've used both milk and cream, however, and both end with passable, palatable results.

Creamy Coconut Mushroom Dip / Spread

Makes about ¾ cup

Ingredients
- 150ml (½ cup plus 2 tablespoons) coconut cream
- 20g mix of dried mushrooms
- 1 tablespoon fresh grated coconut
- 1.5 teaspoon lime juice
- 1 teaspoon peanut butter
- 1 teaspoon palm sugar
- 1 teaspoon soy sauce
- ½ teaspoon dark soy sauce

Directions/Method
1. Warm the coconut cream in a saucepan and add the dried mushrooms to soak for about 10-15 minutes, until soft.
2. Chuck all the ingredients into a food processor or coffee mill type gadget and blend to a smooth paste. Serve with a warm fresh baguette.