Coconut Kanten Food

COCONUT-AND-LIME PORK KEBABS

Steps:

• Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
• Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
• If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.

COCONUT KANTEN

Steps:

• GARNISH: these amounts are optional. Use the amount needed to get the desired look and taste. It may be more or may be less or you may omit it completely.
• In medium saucepan, combine the milk and the flakes. Bring to boil over medium heat, stir often. Reduce heat and simmer. Continue to stir often. Agar should be dissolved.
• Remove from heat and stir in agave and vanilla. Pour into a 9 inch square dish. Let sit until cooled or for about 15 minutes then chill.
• To serve: Cut into 9 squares. Place on serving dish. Cut in half diagonally. Garnish the triangles with your choice of garnishes.
• Time includes general chill time. It may vary.