Heat oil in a large saucepan and cook onion, garlic, and ginger until onion is soft. Add curry paste. Cook, stirring, until fragrant.
Add the shrimp to the pan; cook, stirring, for 1 min. Add stock, coconut milk and sugar. Bring to a boil. Simmer, uncovered, for 5 mins, or until shrimp are just cooked and sauce has thickened slightly. Serve with steamed rice, garnished with cilantro.
Put the ghee or coconut oil in a saucepan, warm
ugar until smooth. Add the coconut milk to a saucepan, bring to
elp the bread absorb the coconut milk without sogging out.
While
n hour.
To toast coconut, place in small skillet over
nd refrigerate overnight.
Combine coconut milk, lemongrass and two of the
Pour coconut milk into sauce pan.
Add regular milk, brown sugar.
Heat till hot.
Add chopped white chocolate.
Stir until all is smooth and creamy and hot.
Pour into mugs.
Add Grand Marnier to taste.
Dollop with whipped cream and sprinkle cinnamon on top.
Enjoy!
Shake can of coconut milk to mix well; pour into large chilled bowl or pitcher.
Stir in cream, sugar and coconut rum until sugar is dissolved.
Pour into ice cream maker and freeze according to manufacturers directions.
Spoon into container,cover well and place in freezer to harden off.
If desired, stir in flaked or toasted, flaked coconut before placing in freezer to harden.
In medium stockpot add bananas, coconut milk, ginger, five spice and powdered sugar.
Simmer, turning bananas gently. Cook 15 minutes.
Note: After the above is cooked, for a wonderful sauce over gingerbread or vanilla ice cream, do the following:
Taiwan Sweet Sauce.
2 tsps cornstarch in 1/2 cup cold water, dissolve. Mash the bananas. Add the cornstarch mixture to the coconut milk and mashed bananas. Stir contantly so it will not burn. Stir until thick and glossy. Chill. Spoon over dessert.
large saucepan, heat the coconut oil and olive oil over
coop 1/4 cup of coconut cream from the top of
Rinse rice in several changes of water.
Drain, discard water and set aside.
In a medium pot, over medium heat, bring coconut cream to a boil.
Add rice, sugar and salt.
Add coconut milk and return to a boil.
Cook, partially covered, stirring occasionally, about 3 minutes.
Reduce heat to low and simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed and the rice has fluffed.
oft, about 10 minutes. Add coconut milk and rock sugar, stirring to
br>In a saucepan, combine coconut milk and 1 1/4 cups
In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
When the liquid is cooled, chill it in the freezer for 30 minutes.
Transfer to the container of an ice cream maker and follow manufacturer's instructions to make ice cream.
If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
Infuse love and serve or store in the freezer.
Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.
Recipe from: http://www.robertochicco.com/international/ann/lodchong_eng.htm.
reheated oven until softened and easy to cut into, 35 to
nd stir to combine. Add coconut milk and bring to the boil
Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.).
Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.
tiff porridge.
For the coconut milk:
Makes about 3 cups