Author Notes
I made this recipe after craving eggs benedict, but didn't feel like making hollandaise sauce. If you struggle to make Hollandaise sauce or want a healthier choice, this is for you. If you are a vegan, this may become a staple recipe for you! Great to serve at a brunch. —Michaell
Ingredients
- Coconut Cream
-
1
young coconut
-
2 tablespoons
Fermented coconut water
-
1/2 teaspoon
vanilla extract
-
2 teaspoons
maple syrup
-
1/4 cup
fresh lime juice
- Polenta
-
1/2 pound
thinly sliced Polenta
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1 teaspoon
smoked paprika
-
1 teaspoon
freshly ground pepper
-
1 tablespoon
extra virgin coconut oil
-
2 tablespoons
Minced Cilantro
-
1
sliced tomato
-
1
slived avocado
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1 teaspoon
parsley
Directions
- Coconut Cream
-
remove the coconut flesh from the coconut and puree all ingredients together in a food processor
- Polenta
-
Put coconut oil in a skillet on medium heat
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Slice polenta in thin slices and put in skillet
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Sprinkle the paprika and pepper on each side of the Polenta
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Once the Polenta is cooked, assemble. Alternating polenta, then avocado, then cilantro, then tomato, then polenta again
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Top with the coconut cream sauce and more cilantro and dried parsley
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Throw a party to show off your awesome creation!
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