Ingredient: coconut milk
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Chocolate Orange Pudding
Servings Ingredients- 2 bananas
- 1-2 oranges juiced
- 3 tablespoons cocoa or cacao powder
- 4 tablespoons coconut butter
- 1 tablespoon maple syrup
- 1 can coconut milk
Servings Ingredients- 2 bananas
- 1-2 oranges juiced
- 3 tablespoons cocoa or cacao powder
- 4 tablespoons coconut butter
- 1 tablespoon maple syrup
- 1 can coconut milk
Instructions- Leave the can of coconut milk in the refrigerator overnight.
- Blend the bananas, orange juice, cocoa powder, coconut butter and maple syrup until smooth. Pour into two small jars.
- Open the can of coconut milk upside down and pour off the coconut water. Then blend the coconut cream.
- Add the coconut cream to the top of the chocolate pudding.
- Add some zest from the orange to the top of the pudding.
- Can be stored in the refrigerator for up to 2 days.
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Chicken and Lots of Veggies Curry
Servings Ingredients- 1 pound chicken, cut into cubes
- 1/2 cup olive oil, split into two batches
- 1 large white onion, diced
- 1 ounce fresh ginger root, about 1 1/2 inch piece
- 2 cloves garlic, minced
- 2 tablespoons Madras curry powder--split one and one
- 1/4 cup flour
- 2 cups vegetable or chicken stock
- 15 ounces coconut milk
- 2 cups of cauliflower florets
- 2 cups raw broccoli florets
- 2 cups yellow squash, cut into 1/4 inch thick slices
- 2 cups zucchini, cut into 1/4 inch thick slices
- 2 cups fresh tomato, chopped
- 2 bay leaves
- 1 cinnamon stick
- salt and pepper
Servings Ingredients- 1 pound chicken, cut into cubes
- 1/2 cup olive oil, split into two batches
- 1 large white onion, diced
- 1 ounce fresh ginger root, about 1 1/2 inch piece
- 2 cloves garlic, minced
- 2 tablespoons Madras curry powder--split one and one
- 1/4 cup flour
- 2 cups vegetable or chicken stock
- 15 ounces coconut milk
- 2 cups of cauliflower florets
- 2 cups raw broccoli florets
- 2 cups yellow squash, cut into 1/4 inch thick slices
- 2 cups zucchini, cut into 1/4 inch thick slices
- 2 cups fresh tomato, chopped
- 2 bay leaves
- 1 cinnamon stick
- salt and pepper
Instructions- Heat a large, heavy bottomed pot or non-stick wok and add 1/4 cup of the olive oil.
- When hot, but not smoking, add the onion, garlic, ginger and 1 tablespoon of the curry powder.
- Stir well. Add the chicken.
- Let the chicken cook stirring to sear all sides and remove the meat from the pan to a plate.
- Wipe the pan with a rag or paper towel to remove bits that might burn.
- Put the pan back on the heat and add the remaining oil.
- When it is hot add the vegetables and saute so veggies get coated with oil.
- Sprinkle with the remaining curry powder and the flour.
- Stir well and add in cold stock.
- Using a heat proof spatula get all the bits off the bottom and allow the mixture to come to a boil.
- Add the chicken back in, season with salt and pepper and pour in the coconut milk.
- Simmer for 20 minutes.
- Serve over Basmati rice or a bed of greens.
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Pumpkin Coconut Pie
Servings Ingredients- 3/4 cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
- 1 tablespoon cornstarch or potato starch
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 14 ounces coconut milk or 1-3/4 cup heavy cream
- 1 (15 ounce) can pure pumpkin puree
- 1/2 cup sweetened flaked coconut, lightly toasted, coarsely chopped
- Gluten-free pie crust- Prepared or made from scratch
Servings Ingredients- 3/4 cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
- 1 tablespoon cornstarch or potato starch
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 14 ounces coconut milk or 1-3/4 cup heavy cream
- 1 (15 ounce) can pure pumpkin puree
- 1/2 cup sweetened flaked coconut, lightly toasted, coarsely chopped
- Gluten-free pie crust- Prepared or made from scratch
Instructions- Preheat oven to 425.
- Combine sugar, cornstarch, salt and spices.
- In a separate bowl, beat together eggs, and coconut milk.
- Add pumpkin and beat well.
- Add sugar mixture to pumpkin mixture and beat to combine.
- Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired.
- Pour pumpkin mixture into the pie shell.
- Place pie in preheated oven and bake for 15 minutes.
- Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean.
- Remove pie from oven and sprinkle remaining coconut over the top.
- Let cool on a wire rack for 2 hours.
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Cherries Jubilee Shake
Servings Ingredients- 1 13.5-ounce can coconut milk or 1 cup Almond Milk
- 1-2 tablespoons protein powder (goat protein, whey, or rice protein)
- 1 tablespoon organic cold processed, coconut oil
- 1 tablespoon ground flax seeds
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon stevia powder
- 8-10 ice cubes
Servings Ingredients- 1 13.5-ounce can coconut milk or 1 cup Almond Milk
- 1-2 tablespoons protein powder (goat protein, whey, or rice protein)
- 1 tablespoon organic cold processed, coconut oil
- 1 tablespoon ground flax seeds
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon stevia powder
- 8-10 ice cubes
Instructions- Place all ingredients but ice in a blender and process at high speed until well combined.
- Add ice after the coconut oil is blended so that it won't clump.
- You may use more or less ice, depending on how cold you like a smoothie.
