Xanthan Gum Free Endive Boats with Smoked Salmon & Herb Coconut Cream
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Learn more →Ingredients
4 servings
For the herb coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
For the boats
- 2 heads belgian endive (about 12 leaves total), leaves separated
- 4 oz smoked salmon, torn into bite-sized pieces
- ½ english cucumber, finely diced
For serving
- 1 tbsp fresh dill sprigs, for garnish (optional)
- 4 lemon wedges, for serving (optional)
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a small bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick coconut cream.
- 2
Add the lemon juice, lemon zest, chives, dill, salt, and ground ginger to the coconut cream and stir until smooth and well combined. Refrigerate the herb coconut cream for at least 15 minutes, until slightly firmed and the flavors have melded.
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