Tuesday, 1 July 2014

Coconut dip

8 or (251g) cream cheese, softened
4 tsp. (20ml) wasabi paste
1 tbsp. (115ml) grated fresh ginger
1 tsp. (5ml) grated lime peel
1/2 cup (125ml) well-stirred canned coconut milk
2 tbsp. (25ml) fresh lime juice
Using medium speed of an electric mixer, beat together cream cheese, wasabi paste, ginger and lime peel until combined. Beat in coconut milk and lime juice until blenched. Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 2 days. Serve with celery sticks. make about 13/4 cup (425ml).

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