used canned coconut milk which resulted in a slightly coconut flavored kefir. I
nd stir to combine. Add coconut milk and bring to the boil
Put the ghee or coconut oil in a saucepan, warm
ot over mix. Do not use a mixer.
Dough should
ogether pineapple puree, cream of coconut, rum, and lemon juice.
inutes.
Add the salt, coconut milk, and 1 cup water and
eeded to make a dough that is not too sticky, not
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.
tiff porridge.
For the coconut milk:
Makes about 3 cups
il in a large skillet. Use a slotted spoon to spoon
ugar until smooth. Add the coconut milk to a saucepan, bring to
well shaken can of coconut milk and a teaspoon of vanilla
elp the bread absorb the coconut milk without sogging out.
While
ean liquid if using canned), coconut milk, and 2 1/2 cups
ntil it boils
Prepare coconut milk
Pound the cardamom and
salt, baking powder, and shredded coconut.
Add eggs, one at
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.
Heat, but do not boil, coconut milk and honey.
Beat egg yolks with vanilla extract.
Add half of coconut milk mixture to egg yolks and stir.
Add back into remaining coconut milk and stir.
Cook over low heat, stirring constantly, until egg nog thickens and coats the back of a spoon.
Stir in cinnamon and nutmeg (Note that cinnamon and nutmeg will not dissolve, so you may wish to add them when you drink it.).
Allow to cool to room temperature, add rum now if you choose.
Then cover and refrigerate 3 hours before serving.