Our Jackfruit Crab Cakes with Citrus Coconut Cream have been the number one appetizer at The Moth Cafe since the day we opened! Everyone always wants to know how this creamy dip is made. Since we sell the Jackfruit Crab Cakes in bulk, we decided it’s time to share the recipe with you!
This recipe is super simple to make and only requires and handful of ingredients. It’s the perfect rich, flavourful dip for our Crab Cakes and more.
See just how easy it is to make the Citrus Coconut Cream in the video below.
The only thing to be careful of when preparing this recipe is how you use the coconut cream. You must use canned coconut cream that has been refrigerated for at least one day. Ensure the can is refrigerated in an upright position.
When you’re ready to make the dip, turn the can upside down, crack open, and drain out all the water. You’re only going to be using the thick coconut cream for this recipe.
Citrus Coconut Cream
Ingredients
- 1 can cold coconut cream (we use Savoy brand)
- 1/2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp chili flakes
- pinch black pepper
Instructions
- Ensure coconut cream has chilled in fridge for at least one day.
- Turn can upside down and drain water. Discard the water.
- Put coconut cream in a bowl.
- Add all seasonings and mix well.
- To serve, garnish with parsley, lemon, and chili flakes.
- Enjoy!
Need to get some Jackfruit Crab Cakes? Order online here to pick up at The Moth Cafe.
If you’re looking for more ways to use our bulk itms, check out our Plant-based Pasta with Spaghetti Balls or Yellow Curry recipes.
We hope you enjoy the Citrus Coconut Cream, feel free to be your own chef and experiment with different uses! Share a photo on Instagram of your creation and tag us @cafemosaics and @themothcafe.
