plus the bean liquid if using canned), coconut milk, and 2 1/2 cups
I used canned coconut milk which resulted in a slightly coconut flavored kefir. I
Combine canned coconut milk, coconut milk beverage, brown sugar, coconut oil, and coconut extract in a saucepan. Heat over low heat until hot. Use an immersion blender to froth milk mixture until foamy.
Pour coconut milk mixture into a large mug, holding foam back with the back of a spoon. Pour in coffee and add foam on top.
small saucepan.
Blend coconut milk in a blender until smooth
Chill all the ingredients prior to preparing to quicken the freezing process.
Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
In a large saucepan, bring 3/4 cup water to a boil over high heat.
Add collard greens, reduce heat to low and simmer for 4 to 5 minutes.
Add onions, tomatoes, coconut milk and salt; stir well.
Cook, uncovered, 20 minutes more.
Serve hot.
Put the ghee or coconut oil in a saucepan, warm
an and dry fry the coconut until golden brown all over
To make the coconut sambal, combine toasted coconut, peanuts and cilantro in a
nch pieces. Heat 2 tbsp coconut milk in a large saucepan over
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.
In a saucepan, combine cornstarch, sugar, and salt.
Slowly add coconut milk, stirring until blended and cornstarch dissolves.
Using a heat diffuser to prevent mixture from over-cooking, cook until thick and smooth.
Pour into pie shell and chill until set.
Blend sugar, cornstarch, juice concentrate, and water.
Cook until thick, stirring constantly.
Cool slightly and pour over chilled haupia filling; chill until set again.
nce cooked. If you are using canned beans, rinse them under cold
Bring the stock and the coconut milk to a boil in a
s too stiff add more coconut milk. If it is too loose
blend the egg whites and coconut milk. (If using canned coconut milk, shake the can vigorously
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
salt, baking powder, and shredded coconut.
Add eggs, one at