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Quite possibly my favorite ingredient to cook with, the creamy goodness of Coconut Milk can take so many food creations to the next level. Here are just a few of my favorites!
1:20 Piña Colada Ice Pops
2:31 Microwave Coconut Cake
3:58 Coconut Curry Noodles
5:59 Vietnamese Pancake (Banh Xeo)
7:40 Coconut Rice with Mango
Piña Colada Ice Pops
Ingredients
Frozen Pineapple
Coconut Milk
Orange Juice
Lime Zest
Lime Juice
- In a blender combine frozen pineapple, coconut milke, orange juice, lime zest, and lime juice. Fill and ice cube tray and place toothpicks. Freeze!
Microwave Coconut Cake
Ingredients
Shredded Coconut
Coconut Cake
Cake Mix
Coconut Milk
Water
Coconut Glaze
Coconut Milk
Powdered Sugar
- In a microwave safe cup (or paper cup) mix cake mix, coconut milk, and water until thick cake batter consistency. Microwave for 2 minutes. For coconut glaze mix powdered sugar and coconut milk together. Cut out cake and smother with coconut glaze and roll in shredded coconut.
Coconut Curry Noodles
Ingredients
Bell Pepper
Onion
Chicken Thigh
Red Pepper Flakes
Cumin Seeds
Curry Paste
Coconut Milk
Water
Scallion
Sesame Seeds
- Slice bell pepper, onion and chicken thigh. In a pan heat up oil, red pepper flake and cumin seeds, let it infuse for 1 minutes. Add veggies and cook for 5 minutes. Add chicken, curry paste, and stir. COok for 3 min and add coconut milk, water, salt, mix and let simmer for 5 minutes. Add rice noodles let it cook. Pour into a down and top with sliced scallions and sesame seeds.
Vietnamese Pancake (Banh Xeo)
Ingredients
Rice Flour
Coconut Milk
Water
Turmeric
Salt
Mushrooms
Scallions
Sprouts
- In a bowl mix rice flour, coconut milk, water, turmeric, and salt till semi loose consistency. In a oiled pan cook mushrooms scallions and salt. Add more oil and pour pancake batter. Flip. Add sprouts, fold and drizzle with Sriracha.
Coconut Rice with Mango
Ingredients
Rice
Coconut Milk
Water
Salt
Mango
Sesame Seeds
- Wash rice. In a pot combine rice, coconut milk, water and salt. Bring to a boil then cover and turn to low heat. Cook for 15-20 minutes. In a bowl top rice with sliced mango (optional), sprinkle with sesame seeds, and a drizzle of coconut milk. Enjoy!
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