How to Make Coconut Milk

 

So, years ago on the blog I did a few "how to" posts.  There weren't very many and it didn't last long.  Teaching people how to do something, especially when it comes to cooking and food, is a real passion of mine.

We got a coconut in our CSA basket a few weeks ago and my girls would not stop asking me when we could open it and make coconut milk.  I was thrilled at their enthusiasm and couldn't wait either to have some fun with them.  

Making coconut milk is a relatively easy process, although some steps are more labor intensive than others.  However, you not only come away with fresh delicious coconut milk, you also have the coconut water and the coconut flesh that you can use in other things.  So you get a lot of bang for your buck here as far as I'm concerned.  

How To Make Coconut Milk

what you need:

1 or 2 coconuts (If you use young coconuts you can drink the water, it won't be bitter like from more mature coconuts)

corkscrew bottle opener

Light tea towel

knife

vegetable peeler

warm water (below 115 degrees if you want it raw)

blender

cheesecloth or nut milk bag

1.  First, grab your coconut and find the dark indentations on the top.  Use the corkscrew bottle opener in one of the indentations and drill a hole.  (Alternately you can pound a clean screwdriver with a hammer to make a hole.  Just make sure it's wide enough that the liquid doesn't stay trapped in.) Drain all the coconut water out of the hole into a bowl.  Feel free to save it for smoothies or even drink as electrolyte replacement after a workout. Fresh coconut water will last about a week in the fridge.

2.  Next, whack it a few times with the back of a knife or a hammer and get it to split enough to pry it open. Once it is open, you can either use a knife to get the flesh out or flip it over and tap it out with the hammer.

 

3. Next, you'll want to get your vegetable peeler out and peel the skin off the coconut flesh. Hopefully you won't have too many small pieces so it doesn't take too long. 

4. Give the coconut a rough chop and throw it into a blender with 2 cups warm water per coconut. Blend it up and let it run a few minutes until it makes a slurry.

5. Strain the slurry through a nut milk bag or over a few layers of cheesecloth. Squeeze out any extra liquid.  Fresh coconut milk will last 2-3 days in the fridge.  The fat will separate and rise to the top as it sits.  Just give it a shake before using it.

*The remaining pulp can be made into coconut flour. Place in a dehydrator at 115 degrees until dry, then put it in a blender to grind until fine. Keep in an airtight container in the pantry or store in a freezer for longer term storage.  Use in any recipe calling for coconut flour.

*If you don't want to dehydrate the pulp, place it in the fridge and use within 2-3 days or in the freezer for up to a few months.  You can use the pulp in homemade granola, cookies, muffins or other baked goods.

Chocolate Coconut Bread Pudding

Here in Utah we have a local favorite place to eat called Kneaders.  It's kind of a bakery/cafe type that's real homemade.  A few years ago I stopped in to one of the locations and decided to try their German Chocolate Bread Pudding, because I have a hard time resisting things with chocolate and coconut, and I was in heaven!!  It was one of the most delicious things I have ever tasted.  I have only been back once to have it again and I have sorely missed it. 

When we moved to our current house I decided to give it a try at the one closer to us, but it was not the same.  Needless to say, I was disappointed but I set out, bound and determined, to make my own that was equally delicious.   I searched for a while but was never satisfied with what I found, until one day I was back in to Kneaders for lunch.  I got the girl behind the counter chatting about the bread pudding and she gave away some of the secrets about each of their flavors.  When she mentioned that the chocolate coconut one was made with croissants it was like a light went off in my head.  That was what I needed to finish my recipe that I had started.

So, without further delay, I give you this delicious dessert you are sure to crave as much as I have.

Chocolate Coconut Bread Pudding
4-5 large croissants, day old (*I always look for them first on the day-old bakery rack, you'll get them cheaper too!)
1/2 cup full-fat coconut milk, plus more for drizzling
3/4 cup half and half or heavy cream
4 eggs
1/3 cup sugar
1 tsp. vanilla (can add a drop or two of coconut extract if you want more coconut flavor)
1/2 cup semi-sweet or dark chocolate chips, plus more for sprinkling
1/2 cup shredded, sweetened coconut
shaved coconut for garnish, if desired


Spray a 9-inch or similar baking dish with cooking spray (I happened to use an 8.5x11-inch baking dish). Cut croissants into chunks and place in prepared baking pan.  Sprinkle 1/2 cup chocolate chips and 1/2 cup shredded coconut over the croissants.  Shake the pan a little so they can distribute a little.

In a mixing bowl, whisk together milk, cream, eggs, sugar and vanilla.  Pour over the top of croissants, pushing them down into the milk mixture a little bit to get them soaking it up.  Let it stand about 10-30 minutes.  Preheat oven to 350 degrees F.

Bake in preheated oven about 25-30 minutes.  *Optional: While bread pudding is baking, put a handful of shaved coconut in a skillet and toast until lightly golden.  Set aside.

When bread pudding is done cooking, remove from oven and sprinkle a small handful of chocolate chips over the top as well as the toasted coconut. Allow to cool.  Serve warm with an extra drizzle of coconut milk, if desired.

Almond Joy Granola

I love making my own granola.  It's so versatile and it's great for breakfast, brunch or even snacking.  Usually before I make a batch, I scour my cupboards and pull out all the little bags of dried fruit and nuts then toss together what looks good. 

So, right before I made this I had the contents of two cupboards all over my counter.  At the last minute I decided to scratch everything and just throw together some almonds, shaved coconut and chocolate.  Totally uncomplicated and easy.  Totally delicious!

I LOVE anything coconut and I about died when I found these Roasted Coconut Chips at Trader Joe's.  Then I found them at Sprouts and saved them because I knew I'd eventually use them for my granola.  Let me tell you, they're fabulous in this granola. My other favorite part...the chunks of chocolate...duh!!  The trick here is to add the chocolate after the granola has baked and cooled about 10 minutes.  Then only slightly stir them in so they kinda melt.  When they harden, you have these delicious little bites of almond joy!


Almond Joy Granola
3 cups rolled oats
2 cups shaved coconut
1 cup chopped almonds
2 Tbsp. coconut butter
2 Tbsp. coconut oil
2 Tbsp. honey
1 1/2 Tbsp. brown sugar
1 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees F.

In a large mixing bowl, toss together oats, coconut and almonds.  Set aside.

In a smaller bowl, add coconut butter, coconut oil, honey and brown sugar.  Gently heat until coconut oil is melted.  Whisk until smooth.  Pour over oat mixture and fold in until completely coated.

Spread mixture out evenly in a large cookie sheet.  Bake for 10 minutes.  Remove from oven, stir and spread out again.  Return pan to oven and cook another 10 minutes.  Remove and stir again.  If it's not golden enough to your liking bake UP TO 5 minutes more. 

Cool granola in cookie sheet set over a wire rack about 10 minutes.  While granola is still slightly warm, sprinkle chocolate chips over the top and stir just a little bit, so there's chunks of chocolate rather then melting the chocolate completely and having it cover all the granola.  Cool granola completely.  Break up any large chunks and place in an airtight container.

Chocolate Chip Coconut Scones

I've been on kind of a scone kick lately. I simply adore scones and my girls love them too.  They are so wonderful to have fresh and warm in the morning and they aren't too sweet either.  Since finding a fabulous cream scone base recipe, I adapt all other scones I make to that one. Each flavor combination turns out better than the last, it seems like, and they are always so soft and flaky.

I'm nuts for anything coconut, but throw chocolate in with it and don't plan on holding me back! Amazing combination.

I don't usually glaze my scones, but I thought once in a while it would be ok.  These would be perfect for Sunday brunch when you've got some extra time on a quiet day.


Chocolate Chip Coconut Scones
for the scones:
2 cups flour
1 Tbsp.  baking powder
3 Tbsp. sugar
1/2 tsp. salt
5 Tbsp. chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup chocolate chips (regular or mini)
1/2 cup sweetened, flaked coconut
2 tsp. vanilla
1 cup canned coconut milk

for the glaze:
1 cup powdered sugar
2-3 Tbsp. coconut milk
1/4 cup toasted coconut

Preheat oven to 425°F.

In a large bowl, whisk together flour, baking powder and salt and sugar. Using a pastry blender, cut the cold butter into the dry ingredients until it is the size of small peas and evenly incorporated. Work quickly so the butter does not soften too much.

Stir in coconut milk and vanilla with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough to countertop, there will be some crumbly bits, and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

Press the dough into an 8-inch disc and cut into 8 wedges.  Place wedges on ungreased baking sheet and bake until  tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.

While scones are baking, make glaze and toast coconut.

For the glaze, mix powdered sugar and coconut milk and whisk until smooth. Add more milk until it reaches desired consistency.

To toast the coconut, place in a medium frying pan over medium-high heat.  Monitor closely and stir frequently, until coconut starts to brown.  Immediately remove from heat and set aside.

Once scones are cooled, spoon glaze over tops, a few at a time, then sprinkle the toasted coconut on top.  Allow to finish cooling and glaze to set.



SOURCE: Adapted from Smitten Kitchen and My Baking Addiction

Almond Joy Cookies

Chocolate and coconut are two of my favorite flavors, especially when paired together.  When they came together in this cookie, it was pretty much cookie nirvana for me.  Now I have my other two favorites.  THIS CCC was my first love, then along came THIS one, which I could not get enough of for like ever!!  But, I think these Almond Joy Cookies have earned their place in my top three...and I don't think they are going anywhere.

These cookies are both chewy and a little crunchy, the best of both worlds! I used coconut oil as part of the fat which not only gives it that little crunch on the outside but lends more nutrition than butter (not that I'm trying to make a "healthy" cookie here though).

If you like chocolate and coconut, this is the combo for you!!

Almond Joy Cookies
1/2 cup  butter, softened
1/2 cup virgin coconut oil (it will have a slight coconut scent and flavor)
1 1/2 cups sugar
2 eggs
1/4 tsp. almond extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened shredded coconut
1 cup dark chocolate chips
1 cup slivered or sliced almonds

Preheat oven to 350 degrees F.

In a mixing bowl fitted with a paddle attachment, cream together butter and coconut oil until light and fluffy.  Add sugar and continue beating another minute or so.  Add eggs, one at a time,  until incorporated, then almond extract.  Sift together flour, soda and salt and add it to the rest of the ingredients.  Mix until just incorporated.  Add in coconut, chocolate chips and almonds last and gently stir in the dough, until evenly distributed.

Using a small scoop, drop dough onto cookie sheet, 8 or 9 to a pan. Bake for about 10 minutes.
Allow to cool a few minutes on the cookie sheet, then remove to a wire rack to cool completely.


SOURCE: Adapted from Heather Christo Cooks

Fall Vegetable Curry

Here is another quick and nutritious meal you can add to your fall repertoire of dinners. It's also meatless (if that's your thing)! If you're a fan of curry, you'll definitely like this one. 

This curry is similar to this other Bean Curry on the blog in that it uses Garam Masala spice and turmeric.  However, I've kicked up the spiciness with some jalapeno and topped it with a yummy cilantro-yogurt sauce and fresh tomatoes.

Fall Vegetable Curry
1-2 Tbsp. olive or coconut oil
1 cup diced peeled sweet potato  (about 1 medium)
1 cup small cauliflower florets 
1/2 cup thinly sliced yellow onion
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 
1 sweet bell pepper (I used red), chopped
1 small jalapeno, finely diced
3 cloves garlic, minced
1 Tbsp. fresh ginger, grated  
1 tsp. Garam Masala
1/2 tsp. turmeric
1/2 tsp. salt
1/2 cup  canned coconut milk (can sub vegetable broth as well or add to make it more saucy) 
2 medium vine-ripened tomatoes, chopped
1/4 cup chopped fresh cilantro 
1/2 cup plain yogurt

 Heat oil in a large skillet over medium-high heat. Add sweet potato and saute about 3-4 minutes.  Add onion, cauliflower and cook another 2 minutes or so.  Add chick peas, pepper, jalapeno, garlic, ginger,Garam Masala, turmeric and salt and saute about 30 seconds. Add coconut milk, cover with lid, reduce heat and simmer for about 10 minutes, or until vegetables are tender.

Meanwhile, finely chop cilantro and stir it together with the yogurt and a pinch of salt.  Alternately you can blend it together in a small food processor. 

Once vegetables are tender, remove from heat and add the fresh tomatoes.  Garnish individual portions with cilantro-yogurt sauce.  Serve warm with Thai Coconut Rice, Naan bread or cous cous. 


SOURCE: Adapted from Cooking Light

Creamy White Bean and Chicken Sausage Pasta

I'm so glad it's fall!  And can you believe it's already October?  That mean's Halloween is just around the corner, cooler weather and lots of holiday cheer for months to come.  I absolutely love this time of year.  It's my favorite.

One of my most favorite things about fall is the FOOD.  I love not only eating but also making warm, comforting food that makes my belly full and happy.  The great thing about this dish is that it delivers all that plus it's healthy too (minus the bacon). I'm not usually a leftover person, but I ate this for the next two days after I made it, it was that delicious.

Creamy White Bean and Chicken Sausage Pasta
2 cups whole wheat pasta shells
1/2 small onion, chopped
3 garlic cloves, minced
1 roasted red pepper chopped
1 can (15 oz) cannellini beans
1 Tbsp. butter
1 tablespoon flour
1 can lite coconut milk (or 1 cup full-fat coconut milk plus 1 cup water)
1/2 cup almond milk (not vanilla flavored!)
salt and pepper to taste
1/2 lb. bacon, cooked and crumbled
1/2 lb Chicken Sausage (omit dried apples), cooked and crumbled*
4 cups fresh spinach, coarsely chopped
10-12 fresh basil leaves, chopped
2 large tomatoes, chopped
1/4 cup parmesan cheese

*This dish comes together pretty quickly, but to make even more effective use of your time, make and cook the sausage ahead of time.  Keep it warm while you're making the rest of the dish.

Bring a pot of water to a boil and cook pasta according to package directions.

While pasta is cooking, heat a large skillet over medium-low heat.  Drizzle a bit of olive oil in the pan  and add onions, tossing to coat. Cook for 5-7 minutes, until softened and translucent.  Stir in the garlic the last 30 seconds or so, then toss in the red pepper, beans and chicken sausage.

When pasta is done cooking, drain and add to the skillet with the rest of the ingredients.  Keep it on low while you make the sauce.

In a small saucepan, melt butter.  Whisk in flour.  When it starts to bubble, cook for about a minute.  Whisk in both milks, then bring the mixture to a boil; stirring constantly. Let simmer about 5 minutes, until it thickens a bit.  Taste and season with salt and pepper.

Remove the bean and pasta mixture off the heat and pour in the sauce, tossing to coat.  Stir in the bacon and spinach and let sit about 5 minute.  The sauce will slightly thicken and get absorbed by the pasta and the spinach will begin to wilt. Toss in the tomatoes and fresh basil at the last minute, right before serving.  Garnish with parmesan cheese.



SOURCE: Adapted from How Sweet It Is

Peaches and Cream Steel Cut Oats

My friend introduced me to steel cut oats this year and I am forever in her debt! I love them as well as my family. We eat a lot of oatmeal anyway, but since we don't really buy boxed cereal, it's nice to have a variety of hot cereals to eat, especially with fall and cooler temps just around the corner.

One thing I love about steel cut oats is that although it does take longer than rolled oats to cook, you can cook it once, then eat it the rest of the week. I love to portion it out into little bowls with lids and pull a couple out each time we want to eat it. It's pretty perfect for those school mornings when you don't have 25 minutes to make breakfast; you can just pull it out of the fridge, warm it up and you're good to go.

I love to flavor my oats with fresh fruit. It add delicious flavor and extra nutrition to an already healthful breakfast. In this recipe, I have pureed the fresh peaches because my kids have a thing about chunky-things-in-food, but you could easily just chop and mix them in.


Peaches and Cream Steel Cut Oats
1 cup steel cut oats
3 1/4 cups water
pinch of salt
2-3 Tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 cup full fat coconut milk
1/2-1 cup pureed fresh peaches
1 tsp. vanilla

Toppings (optional): diced peaches and walnuts

Bring water and salt to a boil. Stir in oats. Reduce heat to about medium and cook about 25 minutes or until desired tenderness, stirring every few minutes to prevent sticking on the bottom of the pan. After 25 minutes, remove oats from heat and add the rest of the ingredients. Return to heat for another minute or two. Serve warm or divide into smaller portions and refrigerate for later consumption.

Sweet and Salty Popcorn

It is absolutely ridiculous the amounts of this popcorn I have been making and consuming lately and haven't even bothered to share it with you until now. It's been my little secret. Well, actually not, it's just that I typically make it an night for a movie or game night and by morning (when the light is good), it's mysteriously gone!

I don't have much self control when it comes to popcorn, except microwave popcorn (ewwww), so if there's some left in the bottom of the bowl, it won't be there much longer.

I don't feel too bad about eating a WHOLE bowl, ok, half a bowl, of this popcorn though because it's actually not too bad of a snack, although it tastes pretty indulgent. Since it's cooked in coconut oil, you get all those health benefits and there's just a bit of sugar and salt. SO, no, I really don't feel bad eating it.

And you shouldn't either. This should be your new favorite snack too. It takes about 93 seconds to prepare. And you can get it ready while everyone else is getting the movie set up.

Bring paper lunch sacks. And fold them down to hold the popcorn. My girls thought that was the best trick ever!


Sweet and Salty Popcorn (AKA Kettle Corn)
4 Tbsp. coconut oil
2 Tbsp. white sugar
2/3 cup popcorn kernels
salt, to taste

Put everything in a tall pot and begin cooking over medium-high heat. Once it starts to bubble, place the lid on it and swirl it around as the kernels begin to pop. You kind of want this part to go fast so the last kernels to pop don't get burned. Quickly pour the popcorn out into a very large mixing bowl and immediately sprinkle with salt and stir until evenly coated.

SOURCE:My friend Melanie

Coconut Lime Ice Cream

I came up with this recipe out of necessity, 'cause ice cream is a necessity, didn't you know? I LOVE anything coconut but coconut and lime are so delicious and refreshing. I had an abundance of each and they were just begging me to throw them together to make ice cream. You just can't have enough during the summer.

I came across a few recipes using a custard base and no coconut milk and I just thought that was ridiculous. Coconut ice cream NEEDS coconut milk and NO eggy aftertaste. Now, don't get me wrong, I appreciate a good custard base but they are not fit for every kind of ice cream.

This is a no-cook base, gotta love that, and it comes together super fast so you can get it freezing in no time at all. I hope you enjoy this cool and refreshing treat.


Coconut Lime Ice Cream
1 14-oz can coconut milk (full fat)
1 14-oz can sweetened condensed milk
1 cup whole milk
1 lime, zested
1/2 cup fresh squeezed lime juice (about 4 limes)
1/2 cup flaked coconut

Whisk everything together in a bowl and refrigerate it until chilled.

Pour ice cream base into ice cream maker and freeze according to manufacturer's directions. Scrape out into a freezer safe container with a tight-fitting lid. Freeze 4 hours or until firm before serving.

Blueberry Banana Granola

I've been making my own granola for quite a while now and I think I can say with fair certainty that this granola is my favorite one yet! In terms of crunchiness and flavor, this is a real winner. To kick up the crunch a little, I added just a bit of brown sugar to my wet ingredients and while I usually use applesauce as a binder, I decided to use pureed banana. It not only added a touch of natural sweetness but flavor too. Blueberries and bananas go so well together.

If you have never made granola before, don't hesitate, it couldn't be easier. The few minutes it takes to throw together is well worth the end result, and in our house it lasts a couple of weeks. By making your own granola, you get to control what goes in it; that means no preservatives and the amount of sugar you like. If you're not sure where to pick up the nuts, seeds and dried fruit, typical in granolas, check out your local grocery or health food stores that have a bulk foods section. There you can purchase what you want and in the quantities you want as well.

Blueberry Banana Granola
6 cups rolled oats
3/4 cup walnuts, roughly chopped
3/4 cup almonds, roughly chopped
1/3 cup sunflower seeds
1/3 cup pepitas (green pumpkin seeds)
1 cup shredded coconut
1/4 cup honey or maple syrup
1/4 cup coconut oil
1/3 cup pureed banana (about 1 medium banana)
3 Tbsp. brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom (if you don't have cardamom, just use more cinnamon)
1/2 tsp. salt
1 1/2 cups dried blueberries

In a large mixing bowl, add the oats, nuts, seeds and shredded coconut and toss. In a smaller, microwave-safe bowl, add the honey, coconut oil and brown sugar. Microwave it on about half power until coconut oil is melted. Add banana puree, cinnamon, cardamom (or another 1/2 tsp. or cinnamon) and salt and stir until combined. Pour honey mixture over oat mixture and toss until evenly coated. Spread over 2 cookie sheets and bake at 325 for 20-30 minutes, stirring every 5-10 minutes. Cool and toss in blueberries. Store in an airtight container (in the fridge if you want it to keep longer).

SOURCE: adapted from Bob Vivant

Spicy Thai Coconut Shrimp Soup

I had to hurry and sneak this soup in while the weather is still in limbo. It's been unseasonably warm this winter and now that spring is on the verge, we've got snow in the forecast. Silly weather.

Anyway, whether the weather cooperates or not, you'll be happy you tried this soup. It is amazingly delicious! My husband and I couldn't stop eating it. It's also super fast to throw together. Make the soup while the rice is cooking and it will all be ready at the same time.

This soup gets it's kick from serrano peppers and it's slight sweetness from the coconut milk. The flavors balance out with the addition of fresh lime, ginger and basil leaves. Don't have shrimp around? Go ahead and switch it out for a couple of cut up chicken breasts.

Spicy Thai Coconut Shrimp Soup
2 Tbsp. olive oil
2 serrano peppers, seeds removed and finely diced
6 cloves garlic, minced
1 Tbsp. ginger, peeled and minced (or grate it on a microplane, if you have one, no peeling necessary)
5 cups low sodium chicken broth
2 cans (13.5-oz) coconut milk, light or regular
3 Tbsp. fish sauce
2 tsp. black pepper
1 tsp. salt
8 whole basil leaves, chopped into ribbons
zest and juice of 1 lime
1/2 lb. large shrimp, raw, peeled and deveined, tails Off (can Substitute 1 Cup, Chopped Raw Chicken)
Hot cooked Thai Coconut Rice (omit toasted coconut and cilantro)

Heat the olive oil in a large pot over medium-high heat. Add the chili and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.

Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.

Serve with a large spoonful of hot cooked coconut rice.


SOURCE: Adapted from Domestic Fits

Basil Chicken in Coconut Curry Sauce

Goodness we have been eating some fabulous food around here lately. I'm not sure if it's the food that's a little extra special or if it's just we haven't had real food in so long anything and everything sounds soooo delicious!

I was looking at my long line-up of posts waiting to debut and deciding which was the next most delicious thing I could post. It was a hard decision (ok, it really only took me about 3 seconds to decide), but this coconut curry totally won.

This seriously is one of the most tasty meals I have had in a while. (Do I say that a lot, because it sounds a little deja vous.) Even better, it's so easy and quick to prepare...AND my kids gobbled it up! You really can't get better than that.

I love coconut curries. This one has a milder taste, but you could certainly intensify the flavor a bit by adding more curry paste and jalapenos, or better yet, try the smaller Thai chilies if you really want a kick. All the flavors go together so perfectly and completely balance each other out. I like to serve this curry with Jasmine rice, but feel free to use whichever rice you prefer.

Basil Chicken in Coconut Curry Sauce
1-2 tsp. red curry paste
1/2 tsp. cracked black pepper
1 tsp. salt
1/4 tsp. chili powder
4 skinless, boneless chicken breast halves, cut into 1-inch pieces
1 Tbsp. olive oil
1/2 large red onion, cut into thin wedges (1 cup)
2 fresh jalapeno chile peppers, seeded and finely chopped
5 cloves garlic, minced
1 13 1/2 - 14 ounce can unsweetened coconut milk
3 Tbsp. snipped fresh basil
1 tsp. grated fresh ginger
3 cups hot cooked Jasmine rice

In a medium bowl combine curry paste, black pepper, 1/2 teaspoon of the salt, and the chili powder. Add chicken pieces and toss to coat. Cover and let marinate for 1 to 2 hours.

In a large frying pan or wok, heat oil over medium-high heat. Add onion, jalapeno peppers, and garlic to wok; cook and stir about 8 minutes or until crisp-tender. Remove onion mixture from wok. Add chicken to the wok. Cook and stir for 4 to 6 minutes or until no longer pink. Return onions, jalapenos and garlic mixture to wok.

Pour the can of coconut milk into the wok and sprinkle the remaining 1/2 teaspoon of salt. Stir and allow to simmer a few minutes, until heated through. Stir in basil and ginger. Cook another minute or two. Serve over hot rice.

SOURCE: Adapted from Better Homes and Gardens

Coconut Macaroon Pancakes

Happy national pancake day! It is no secret that we are big fans of pancakes around here, so this is a fabulous holiday for us to celebrate. Coconut is another love of mine, so, naturally, when I saw these pancakes I knew they would hold a dear place in my heart. If you don't like coconut, this may not be the pancake recipe for you, but stick around and check out the pancake link over there on the side. There's lots of other tasty ones to choose from.

Ok, back to the coconut macaroon pancakes. Ohh, were they lovely. For the most part, my favorite way to eat a pancake is HOT off the griddle. Any leftover pancakes (which are not many, so I just leave them on the counter) get eaten by my children, and sometimes me, a few hours later as a snack. Rarely do pancakes make it to the fridge for consumption the next day. But these did only because I was the only one eating them. Yes, I sometimes make pancakes JUST for myself. I know, I'm weird.

The first time I snitched a bite of these, COLD from the fridge they were a different kind of delicious. OH, so good. Then my mind went straight to CHOCOLATE! What is a macaroon without chocolate right? I drizzled some hot fudge over them and just like that they became a dessert pancake. Completely perfect.

So, what I'm trying to say is you can eat these hot with a little drizzle of syrup, just out of your hand at room temperature, or cold for dessert drizzled with chocolate. You cannot go wrong any way you eat them.

Coconut Macaroon Pancakes
1 14-ounce can of coconut milk
3 eggs
1/4 cup brown sugar
1 /4 cups flour
3 cups sweetened shredded coconut
1/4 tsp. salt
2 tsp. baking powder

In a large bowl combine the coconut milk, eggs and sugar. Whisk until incorporated. In a separate bowl, mix together flour, coconut, salt and baking powder. Add the dry ingredients to the wet and stir to combine.

Heat a non-stick (or well-seasoned) skillet, or griddle to medium-hot. Brush with a bit of coconut oil (or butter), if necessary. Drop batter, using a 1/4 cup measuring cup, onto the griddle and cook until edges begin to look dry (about 2 minutes). Flip pancakes and cook another 2 minutes or so, until bottom is deep golden in color.

Makes about 10-12 pancakes.

SOURCE: Perry's Plate

Tropical Granola

Today I've got a little mid-winter pick-me-up to share with you. Now's about the time of year that winter starts getting old. The dreary, cloudy days. The enormous piles of snow everywhere. The days that get dark by 5pm. Although this winter has been pretty mild actually (it's snowed like twice here in Utah), I still find myself longing for the warm spring days when I can take my kids out again on walks and to the park to play with their friends.

Making food that's light and refreshing always makes me feel better, just like this granola. Granola is so versatile, I love it! Occasionally I'll make the same granola more than once, if it's super good, like this cherry almond granola or this pepita granola (perfect for fall!!). However, there's just so many flavor combinations to try out, I make it different often.

Since dried fruit is available year round, you can make this granola any time! I have found dried fruit at my grocery store both in the produce section and on the aisle next to the canned fruit and raisins. Normally, I try to purchase my dried fruit at grocers that have a bulk section. That way I can get the amount that I need and it's usually more fresh.

Tropical Granola
3 cups oats
2 cups crisp rice cereal
1 cup cashews (preferable unsalted)
1 1/2 cups coconut flakes
1 1/2 tsp. cinnamon
1/4 - 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 - 1/2 cup honey
1/2 cup unsweetened applesauce
1/4 cup coconut oil, melted
2 cups dried pineapple, mango and papaya, small-diced
2 Tbsp. crystallized ginger, finely diced

In a large bowl, mix together oats, cereal, nuts and coconut flakes. In a microwave safe bowl, melt the coconut oil and honey; stir in the applesauce and spices until well-combined. Pour over the oat mixture and stir until completely coated. Spread granola out over 2 large, rimmed cookie sheets and bake at 325 degrees F about 15-20 minutes, stirring every 5 minutes.

When done cooking, remove granola from oven and let cool. Add dried fruit and ginger. Store in either an airtight container or a heavy-duty zip-top bag in the fridge or freezer to maximize freshness.

Chocolate Coconut Fudge

Healthy fudge....what! I've mentioned before how much I love coconut and what great health benefits it has. It also has great flavor to boot and when paired with chocolate, it's like a match made in heaven.

I created this fudge using coconut oil instead of butter and coconut milk instead of any kind of dairy milk or cream. I also used dark chocolate and about a fourth of the sugar used in regular fudge recipes. Don't you worry though, it's still plenty rich and sweet and incredibly creamy and smooth! My husband and I both agreed that this was the best fudge either of us had ever eaten (and believe me, I've had my fair share)....a million dollar recipe.....hmm, maybe!

Chocolate Coconut Fudge
16 oz. dark chocolate, chopped (or dark chips)
1/2 cup flaked coconut
3/4 cup canned coconut milk, full-fat
3 1/3 cups mini marshmallows
5 Tbsp. coconut oil
1 1/4 cups sugar
1 tsp. salt

Grease a 9-inch square baking pan with coconut oil, or lightly spray with cooking spray. Line with parchment paper, if desired, leaving about 2 inches of overhang on each side for easy removal.

In a medium saucepan over medium-high heat, combine coconut milk, marshmallows, oil, sugar and salt. Stir until everything is melted and completely smooth. Remove from heat and add chopped chocolate. Stir again until completely melted and smooth. Add flaked coconut and stir to combine. Pour into prepared baking pan and spread evenly. Allow to cool.

Fudge will be soft at room temperature. To aid in cutting, place fudge in the fridge until slightly firm. Cut into 1-inch squares and store either at room temperature or in the fridge. You can also wrap it up in wax paper and put it into a freezer safe zip-top bag and store it in the freezer. Serve at room temperature.


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Coconut Spiced Sweet Potatoes

Ok, last Thanksgiving leftover-ish post because it is now December and we want to move onto December things right?

Remember this post where I said I hardly ever had leftover sweet potatoes after Thanksgiving? Well, I've been lucky this year because I had lots of sweet potatoes. I did end up making those Ginger Sweet Potato Muffins I mentioned in the other post, as well as some Sweet Potato Cupcakes with Marshmallow Frosting which, by the way, were to die for, but that's another post for another time.

Even after all that I still had some sweet potatoes left so I looked for another way to use them up. I love sweet potatoes just about any way I can get them, but I also like to try new things and change it up a bit once in a while. I found this slightly non-traditional recipe for mashed sweet potatoes and marshmallows that I really enjoyed. Coconut milk and warm spices with just a hint of brown sugar really make this dish. Then to top it off toast some marshmallows on top! You can either serve this dish in a 2-quart baking dish or or 4 1-cup ramekins.

Coconut Spiced Sweet Potatoes
2-2 1/2 pounds sweet potatoes (about 2 large sweet potatoes)
1/4 tsp. salt
1 Tbsp. brown sugar
1 Tbsp. butter
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/2 cup canned coconut milk
1/4 cup shredded unsweetened coconut
1 cup miniature marshmallows

Preheat oven to 350°F. Scrub the sweet potatoes and boil or steam until very tender. Remove from heat and let stand until cool enough to handle. Peel the sweet potatoes. Alternately, you can peel and dice the sweet potatoes then boil them until tender.

Put the sweet potatoes in a bowl and mash with salt, brown sugar, butter, ginger, cinnamon and coconut milk until very smooth. Spoon sweet potatoes into baking dish or ramekins. Top with coconut and marshmallows. Bake until marshmallows and coconut are lightly browned, 10 to 15 minutes.


SOURCE:Slightly adapted from Whole Foods Market

Pepita Granola and Pumpkin Butter

If you like granola, you're in for a treat for today's post! I daresay that this has become my favorite granola...ever...I think. I first discovered it last fall, when I fell in love with it. Then I waited all the way until this fall to make it again, don't ask my why. Maybe because it seems strange to eat pumpkin other than during pumpkin season.

I usually eat my granola on top of some plain yogurt, but I couldn't resist mixing it together with some pumpkin butter to take it over the top. If you've never heard of or had pumpkin butter, it's pretty similar to apple butter in that you let it cook down with some sugar and spices. It's very easy to make and very tasty, but you only need a dollop because it packs a spice-packed punch.

If you have a hard time finding the nuts and dried fruit that you want, try shopping where they have a bulk foods section. I usually buy all my ingredients to make any kind of granola from the bulk section at my local WinCo. They are also less expensive there as well and you can just buy the quantity that you want.

You can also experiment with dried fruit by drying your own, especially if you have a dehydrator. I like to buy boxes of fruit, in season, to can and dry to use throughout the rest of the year. This year I got about 40 lbs. of delicious pears; you wouldn't believe how yummy they are dried! I'll hopefully be doing apples soon as well.

Pepita Granola
3 cups old-fashioned rolled oats
1 cup crisp rice cereal
1/4 cup ground flax seed (optional)
1 cup sweetened flaked coconut
1 1/2 cups nuts and seeds (I used about 1/2 cup each of sliced almonds, chopped walnuts, and green (hulled) pumpkin seeds-not roasted)
2-3 cups mixed dried fruit (I used pears and cranberries; you could also use apricots, cherries, raisins, apples, figs, or whatever else you want.)
1/4 cup coconut oil (or other oil)
1/4 cup mild honey
1/3 cup packed brown sugar
1/4 - 1/2 cup unsweetened applesauce
1/2 - 1 tsp. cinnamon
Pinch salt
splash of vanilla

Preheat oven to 325 degrees F.

In a large mixing bowl, stir together the oats, cereal, flax meal, coconut and nuts. In a microwave safe bowl, gently melt the oil and honey; add the sugar, applesauce, cinnamon, salt and vanilla and stir until incorporated. Pour over the dry mixture and stir until it's evenly coated.

Spread granola over two cookie sheets and bake about 15-25 minutes, until lightly golden, stirring every 5 minutes. Stir in dried fruit. Let granola cool completely and store in an airtight container in the fridge or freezer.


Pumpkin Butter
1 (29 ounce) can pumpkin, or about 3 1/2 cups fresh pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Juice of half a lemon

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.

Once cool, pumpkin butter can be kept in an airtight container in the fridge


SOURCE: Adapted from Smitten Kitchen

Crispy Coconut Chicken Fingers

*I had a request over 2 weeks ago to post theses chicken fingers. Sorry it has taken me so long, hope you enjoy!

Mmmmm, crunchy on the outside, moist on the inside, these chicken fingers were pretty perfect; aside from the fact that there was coconut involved-which I love! We couldn't get enough of these, they were a big hit at our house, kids and all! I loved dipping them in the sweet chili sauce; the contrast was a great combination. To use some of the leftover coconut milk, I served the chicken with this Thai Coconut Rice, as well as some sweet peas.

Crispy Coconut Chicken Fingers
1 lb. boneless, skinless chicken breasts (about 2)
1 large egg
1/4 cup coconut milk
1/2 cup flour
1 cup panko bread crumbs
1 cup shredded coconut
1/2 tsp. salt
1/4 tsp. pepper
sweet chili sauce

Trim off fat from chicken breasts and cut them into strips. Preheat oven to 450 degrees F.

Set up your breading station on the counter, using either 3 plates or bowls, set in a row. At the end, place your baking sheet, either sprayed with cooking spray or lined with a silpat. In the first container, combine the flour, salt and pepper. In the second, whisk together the egg and coconut milk. In the last container, combine the panko with the shredded coconut.

Bring your chicken over; dredge each piece lightly in the flour, shaking off any excess. Next dip it in the egg/coconut mixture, then the coconut and bread crumbs, pressing lightly to make sure it sticks to the chicken. Lay each piece on the baking sheet. (When putting your chicken pieces through the breading station, it is helpful to use one hand for the wet and one hand for the dry. That way, your fingers don't get stuck with all the breading on them.)

Bake chicken strips for about 12-15 minutes or until no longer pink. Serve with sweet chili sauce (readily available on the Asian aisle of most markets).

SOURCE: Adapted from Budget Bytes

Vegan Breakfast Cookies

The first time I had theses cookies I could not get enough of them! My friend Rachel created the recipe and shared them at a class she was giving and I couldn't wait to get the recipe. I love her recipes because she puts a lot of thought into them and adds things that pack a nutritional punch. For example, coconut, I've talked a little about how good it is for our bodies in previous posts, raw sesame seeds are packed with calcium, flax seed is a great source for essential fatty acids and dietary fiber, and oats are also a good source of fiber as well as protein.

These little breakfast cookies are so delicious and the perfect way to start your day. The dough makes a relatively small batch because they are best eaten fresh, preferably the same day they are made. However, they will keep for several days.

Vegan Breakfast cookies
1 banana, mashed
2 Tbsp. coconut oil
1/4 cup agave
1/4 cup sesame seeds (preferably raw)
1/2 cup shredded coconut
1/2 cup raisins (you could also sub dried cherries or cranberries)
1/2 tsp. vanilla
pinch of salt
1/2 tsp. cinnamon
1 1/2 Tbsp ground flax seed
1 cup oatmeal
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda

Preheat oven to 350 degrees F. Cream together the banana and the coconut oil. Add agave and mix well. Add the remaining ingredients and bake on parchment lined baking sheet for 10-12 minutes.

Makes about 12 -15 cookies.