Put the ghee or coconut oil in a saucepan, warm
nd save for use in other recipes.
Place the coconut on a
For the kaffir lime marinade, combine
ugar until smooth. Add the coconut milk to a saucepan, bring to
elp the bread absorb the coconut milk without sogging out.
While
Cook the tapioca with the water for about 20 minutes while stirring.
Add the coconut milk and cook for a further 5 minutes.
Add the bananas, salt, sugar, and vanilla extract and cook for a further 5 minutes. Serve either warm or at room temperature with some chopped salted peanuts on top of each serving.
Heat oil in a saucepan over medium heat. Add shallots, lemongrass, chili and shrimp paste. Cook for 3 mins, stirring, until fragrant. Add lime leaves and coconut milk. Season. Simmer for 5 mins.
Meanwhile, steam tofu for 3 mins, until heated through. Slice.
Distribute sauce between serving bowls. Top with sliced tofu and extra lime leaves. Serve with steamed rice, Asian greens and green tea.
Heat the oil in a Dutch oven on high heat. Cook the beef, turning, until browned. Add the onions, garlic, ginger and pepper and cook for 2 mins. Stir in the red pepper flakes, cumin and cinnamon.
Add the coconut milk, soy sauce and stock and bring to a boil. Reduce heat to low; cover and simmer for 1 1/4 - 1 1/2 hours, until the beef is tender. Stir in the cornstarch mixture. Bring to a boil and simmer for 2 mins. Season with salt and black pepper and sprinkle with cilantro.
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.
Bring the stock and the coconut milk to a boil in a
Remove the skin from the chicken and lightly brown in the oil with 1 clove of the garlic.
Add 1/2 cup or so of the coconut milk, the ginger, and the remaining garlic. Simmer for about 15 minutes.
Skin and cut the squash into cubes. Add to chicken. Simmer for about 15 more minutes.
Add the greens and let simmer for about 5-10 more minutes, depending on which green you use.
Season to taste with salt & pepper.
Serve over rice.
Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
Stir in squash and bell peppers.
Bring to a boil.
Reduce heat and simmer for about 10 minutes or until squash is tender.
Stir in shrimp.
Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
Serve!
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.
large saucepan, heat the coconut oil and olive oil over
s too stiff add more coconut milk. If it is too loose
he ginger and continue frying for 1 minute, stirring constantly. Put
coop 1/4 cup of coconut cream from the top of
nd bake at 350\u00b0F for about 30 minutes, until sweet
Place coconut milk, lime leaves, galangal and lemongrass in a large saucepan on high heat. Bring to a boil.
Add chicken; reduce heat to low. Simmer, uncovered, until the chicken is tender. Stir in lemon juice, sugar, fish sauce, chili pepper and onion. Return to a boil. Simmer, uncovered, for 3 mins.
Beat eggs and sugar until light and creamy.
Add vanilla.
Add coconut milk and beat until combined.
Fold in sifted plain flour (all) and tapioca flour a little at a time until you get a soft dough.
Roll out into 6mm thickness and cut with any desired cookie cutter.
Place on lightly greased baking sheets.
Bake in preheated 180\u00b0C oven for 15 to 20 minutes.