Seasonal Oranges with Coconut Cream

It is really hard to get past the fact that it just rains, and rains, and rains in Portland during the winter. I should be use to this by now since I spent the last four years living in Eugene. I'm not sure why now, this winter, it is starting to weigh on me. Maybe it is because my day to day is less busy. Maybe it is because I'm following what feels like a million people who live in southern california on Instagram and I am jealous of their sun-filled grams. I'm thinking about planning a mini trip to Hawaii to visit some friends and get some vitamin D. Other than that possible trip on the horizon, I have had to find ways to brighten up the never ending dark days of PNW winter. I started doing hot yoga in January and that has been huge for me; it helps warm me up from the inside out. I have found it crucial to my personal health to get a good sweat in a couple of times a week during the cooler months. Another way I have been dealing with the winter is by embracing the colder months as a time for renewel. I have been making tons of broths to help to keep me feeling nourished. Laslty, I have been totally embracing the beauty of citrus season and I swear it has done wonders for my mood. My friend Rachel told me that citrus fruits are supposively a natural pick-me-up; totally not sure about the scientific evidence on that, but it really does feel true. I have been have at least one citrus fruit a day for the past couple of weeks. From pomelos, to grapefruits to cara cara oranges, you could say I'm smitten with this sunshine of a fruit.

Seasonal Oranges with Coconut Cream


  • 1 blood orange
  • 1 variety of grapefruit
  • 1 cara cara orange
  • optional: kumquats, sliced thinly
  • 1 can of coconut milk
  • 1 tablespoon raw honey
  • 3 pinches flake salt
  • mint leaves for garnish


  1. Remove the skin from the citrus fruits and cut into supremés—see this tutorial to see what I mean—or remove the skin and slice evenly. Open the can of coconut milk and scoop out the coconut cream; discard the coconut water at the bottom of the can or save it for a later use. Place the coconut cream into a bowl with 1 tablespoon raw honey. Use an immersion blender to combine the honey and the cream. Once combined and silky, add 2-3 pinches of flake sea salt. This will bring out the caramel notes of the honey. Blend it for a few more seconds to combines.
  2. Divide orange slices into two or three bowls, placing a couple of slices of each variety in each bowl. Next, spoon a bit of coconut cream over the citrus fruit. Garnish with baby mint leaves.