This recipe is great for a small dinner with 2-4 people. Double the oranges and whipped cream if serving more.

Ingredients

• 1 can coconut cream or coconut milk—refrigerate for a few hours or overnight and scoop off the firm cream
  (reserve the coconut milk for another use)

• 2-4 oranges, depending upon size, supremed - or sliced or cut into small pieces. Whatever is your jam.

• Ground cardamom - just a few good shakes or about a 1/2 teaspoon

• Honey for drizzling

• Good quality olive oil for drizzling - I’ve been in love with this one from Honest Toil lately.

• Good quality sea salt - you want to use something that’s thin enough to stick to the oranges. You could also use kosher salt if you don’t have sea salt.

• Pepitas (pumpkin seeds), toasted and partially ground/chopped - I left some whole. I just toast these over medium heat until they start to brown a bit and pop. Let them cool before grinding/chopping.
  

How to make it

1. Make the whipped cream by adding the cardamom to the coconut cream and whipping with a hand mixer or by hand with a whisk if you want a good workout.

2. Supreme or cut up your oranges.

3. Spread the whipped cream on a serving plate, drizzle with some honey, and top with the oranges.

4. Sprinkle the oranges with some sea salt, drizzle with a touch more honey and olive oil, and top with the pepitas

5. Enjoy!