Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Yogurt function. Pour in coconut milk and sprinkle with pectin powder; mix until well dissolved. Stir in soy yogurt. Close and lock the lid. Set timer for 24 hours.
Unlock and remove lid. Stir yogurt well and transfer to sealed jars. Chill in the refrigerator for at least 6 hours.
Heat coconut milk in a saucepan over medium heat until an instant-read thermometer reads 115 degrees F (46 degrees C), about 5 minutes. Remove from heat and allow to cool to 110 degrees F (43 degrees C). Stir in gelatin. Add yogurt and mix well.
Incubate the milk mixture in a yogurt maker for 24 hours. Chill in the refrigerator until set.
ugar, 1/2 cup flaked coconut, baking powder, and salt in
used canned coconut milk which resulted in a slightly coconut flavored kefir. I
Put the ghee or coconut oil in a saucepan, warm
ukewarm.
Puree tomatoes and yogurt in processor or blender until
In a blender, puree the blueberries, bananas, yogurt, coconut milk, and honey.
Serve.
ugar until smooth. Add the coconut milk to a saucepan, bring to
n a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice
elp the bread absorb the coconut milk without sogging out.
While
uree tomatoes with juice and yogurt in processor until almost smooth
Combine coconut milk yogurt, cucumber, lemon juice, garlic cloves, sea salt, and dill in a food processor; blend until well mixed.
br>Add 400 ml of coconut milk. Stir constantly in the first
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.
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.
he casserole, then pour the coconut milk, stir constantly, then add the