Thursday, May 26, 2011

Nomi At Home: Coconut Cake Dessert & Book Club Conversations

Are you or your friends hosting a social get-together or club meeting this month? Try hosting a Cambodian-themed event next time! Introduce your friends or coworkers to Nomi with a Cambodian appetizer and read an eye-opening book about human trafficking in Cambodia that will have you hooked at every page. Just follow our recipe for the perfect Cambodian home party!

First, read David Batstone’s Not For Sale: The Return of the Global Slave Trade—and How We Can Fight It, a short book that both exposes the intensity of the illegal human trade that generates $31 billion annually, and celebrates the hope that comes with a commitment to choosing a world free of slavery. Not For Sale offers a collection of personal stories that are representative to the experiences of the victims of human trafficking, offering the reader an intimate peek into the lives of the women and children that fall victim to human trafficking all over the world.

Then fold Nomi Network’s anti-slavery endeavors into your night by introducing your friends to Nomi Network’s Buy Her Bag Not Her Body products made of sustainable materials like recycled rice bags, all made by survivors and at-risk women of human trafficking. Make sure you check out our sale merchandise and remind your friends that 100% of the profits are reinvested into the rehabilitation, care, and education of survivors and at-risk women.

Top-off your evening by sharing a delicious 5-minute recipe for Cambodian coconut cake as a dessert or snack—great with vanilla ice cream and fresh fruit! Or make the coconut cake in individual servings by filling cupcake liners half way.

Mix together:

1 cup pancake mix

1 cup coconut cream

½ cup shredded coconut

¼ cup sugar

1 egg

1 Tbsp melted butter

1 tsp vanilla extract

In a bowl, whisk together pancake mix, coconut cream, and sugar. Add egg, vanilla, and butter. Mix in shredded coconut. The batter will look lumpy. Pour the batter into cupcake liners or a cake pan that has been sprayed with vegetable oil. Top with a gentle sprinkle of shredded coconut. Bake at 375 degrees Fahrenheit for 30-40 minutes, or until it is a light brown on top and a toothpick poked into the center comes out dry.

Serve warm for the best crowd-pleasing results. To knock the socks off of your guests put a dollop of vanilla bean ice cream and a few slices of fresh mango on each slice of the warm coconut cake. (Note: you can always reheat slices individually in the oven by wrapping slices in foil and popping them in for a few minutes!)

Check back next week for more great ideas on Cambodian flavor in your own home!

- Jen Frye

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