Ingredient: coconut milk

  • Chocolate Orange Pudding

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    Chocolate Orange Pudding
    Course Dessert
    Servings
    Ingredients
    Course Dessert
    Servings
    Ingredients
    Instructions
    1. Leave the can of coconut milk in the refrigerator overnight.
    2. Blend the bananas, orange juice, cocoa powder, coconut butter and maple syrup until smooth. Pour into two small jars.
    3. Open the can of coconut milk upside down and pour off the coconut water. Then blend the coconut cream.
    4. Add the coconut cream to the top of the chocolate pudding.
    5. Add some zest from the orange to the top of the pudding.
    6. Can be stored in the refrigerator for up to 2 days.
  • Chicken and Lots of Veggies Curry

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    Chicken and Lots of Veggies Curry
    From Gregory Anne Cox
    Instructions
    1. Heat a large, heavy bottomed pot or non-stick wok and add 1/4 cup of the olive oil.
    2. When hot, but not smoking, add the onion, garlic, ginger and 1 tablespoon of the curry powder.
    3. Stir well. Add the chicken.
    4. Let the chicken cook stirring to sear all sides and remove the meat from the pan to a plate.
    5. Wipe the pan with a rag or paper towel to remove bits that might burn.
    6. Put the pan back on the heat and add the remaining oil.
    7. When it is hot add the vegetables and saute so veggies get coated with oil.
    8. Sprinkle with the remaining curry powder and the flour.
    9. Stir well and add in cold stock.
    10. Using a heat proof spatula get all the bits off the bottom and allow the mixture to come to a boil.
    11. Add the chicken back in, season with salt and pepper and pour in the coconut milk.
    12. Simmer for 20 minutes.
    13. Serve over Basmati rice or a bed of greens.
  • Pumpkin Coconut Pie

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    Pumpkin Coconut Pie
    From Beth Hillson, Living Without
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 425.
    2. Combine sugar, cornstarch, salt and spices.
    3. In a separate bowl, beat together eggs, and coconut milk.
    4. Add pumpkin and beat well.
    5. Add sugar mixture to pumpkin mixture and beat to combine.
    6. Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired.
    7. Pour pumpkin mixture into the pie shell.
    8. Place pie in preheated oven and bake for 15 minutes.
    9. Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean.
    10. Remove pie from oven and sprinkle remaining coconut over the top.
    11. Let cool on a wire rack for 2 hours.
  • Cherries Jubilee Shake

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    Cherries Jubilee Shake
    Low-Carb Coconut Smoothie
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Place all ingredients but ice in a blender and process at high speed until well combined.
    2. Add ice after the coconut oil is blended so that it won't clump.
    3. You may use more or less ice, depending on how cold you like a smoothie.