COCONUT MILK AND CREAM
Provided by Alton Brown
Categories dessert
Time 1h40m
Yield 1/2 cup each milk and cream
Number Of Ingredients 5
Steps:
- For the milk:
- Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
- For the cream:
- Repeat the same procedure as above only using 4 ounces of freshly grated coconut.
CREAMY HOT COCONUT MILK DELUXE
Make and share this Creamy Hot Coconut Milk Deluxe recipe from Food.com.
Provided by michEgan
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 674.2, Fat 52, SaturatedFat 41.5, Cholesterol 17.3, Sodium 179, Carbohydrate 48.1, Fiber 4.5, Sugar 39.6, Protein 10.6
CREAMY COCONUT MILK
Make and share this Creamy Coconut Milk recipe from Food.com.
Provided by mielhollinger
Categories Beverages
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a blender or food processor, puree the water and coconut until well incorporated.
- Strain out the coconut bits and chill.
Nutrition Facts : Calories 280.7, Fat 27.4, SaturatedFat 24.3, Sodium 20.5, Carbohydrate 10.1, Fiber 6.9, Sugar 3.1, Protein 2.9
CREAMY COCONUT POLENTA
Served as a side dish topped with chopped fresh herbs, this creamy polenta uses coconut milk for rich flavor.
Provided by Silk
Categories Trusted Brands: Recipes and Tips Silk®
Yield 6
Number Of Ingredients 6
Steps:
- Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
- Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
- Remove from heat and stir in cream cheese and margarine until fully incorporated.
- Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
- Garnish with parsley, chives or other chopped herbs.
Nutrition Facts : Calories 148 calories, Carbohydrate 19 g, Fat 6.5 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 479.5 mg, Sugar 0.4 g
CREAM OF ASPARAGUS SOUP WITH COCONUT MILK
This plant-based version of asparagus soup gets its creaminess from coconut milk and is complemented by fresh notes of lemongrass. If you haven't used lemongrass before, it is often found now in the produce section of many grocery stores and you can actually cut it into 2- or 3-inch pieces and freeze it for later use. I like to use a plant-based "no-chicken" stock for this because it is almost clear in color, keeping the soup bright green, but any vegetable stock will do.
Provided by Carla Hall
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
- Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
- Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
- For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
- Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.
More about "creamy coconut milk food"
50 BEST COCONUT MILK RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2016-02-24
- Malai Prawn (Creamy Prawn Curry) Known by the shortcut name Malai prawn, this creamy prawn curry is a highly flavored Bengali delicacy. It features heads-on prawn (though you can substitute shelled and deveined jumbo shrimp) cooked in a thick coconut milk gravy with whole spices.
- Easy Coconut Rice Made in a Rice Cooker. Use your rice cooker to make restaurant-style coconut rice for serving with curries, stir-fries, and seafood dishes.
- Chinese Raspberry Snowflake Cake. Chinese raspberry snowflake cake is a traditional Chinese dessert with an evocative name. Cute and fruity, the creamy, gelatin-based cake is coated with coconut shreds, resembling freshly fallen snow.
- Dirty Chai Latte. Iced dirty chai lattes (it's the added espresso that makes them "dirty") are sweet, creamy, and nicely-spiced. It's the perfect afternoon pick-me-up on a hot day.
- Bibingka (Filipino Coconut Rice Cake) Bibingka is a coconut rice cake eaten at Christmas celebrations in the Philippines. More savory than sweet, it is typically garnished with cheese, coconut shreds, and duck egg slices.
- Fresh Coconut Layer Cake. This gorgeous two-layer coconut cake makes a wonderful dessert for Easter, Mother's Day, and other special occasions. Coconut milk makes it ultra-moist and fluffy, and grated coconut is included in the batter for good measure.
- Jamaican Bammies (Cassava Bread) You need just 3 ingredients, and 30 minutes, to whip up a plate of Jamaican bammies, the thick flatbread fritters traditionally served with fried fish or salt fish.
- Thai Basil Shrimp. When your summer garden or farmer's market is bursting with fresh basil, use it to transport your tablemates to Thailand. Our restaurant-style Thai basil shrimp takes under 30 minutes to prepare, and is always a hit.
- Vegan Buttercream Frosting. In just 5 minutes, and with 4 ingredients, you can whip up a vegan buttermilk frosting to rival any from a bakery. It's the perfect creamy frosting for finishing off a vegan cake for a party, or icing vegan cupcakes destined for the bake sale.
- Vegan Impossible Swedish "Meatballs" Skip the run to the store when you're craving Ikea meatballs. There's no need to leave home, or sacrifice a vegan diet, with our genius recipe for Swedish "impossible" meatballs.
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