Put the ghee or coconut oil in a saucepan, warm
o hold your full fat coconut milk.
If you use the
Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan.
Bring to a simmer, uncovered, over moderate heat.
Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently.
Stir in the coconut extract and let simmer for one more minute.
Serve the rice pudding immediately in dessert cups, while still warm.
ugar until smooth. Add the coconut milk to a saucepan, bring to
elp the bread absorb the coconut milk without sogging out.
While
he yeast in the warmed milk.
Sieve the flour into
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.
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.
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.
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.
Bring the stock and the coconut milk to a boil in a
s too stiff add more coconut milk. If it is too loose
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.