Tag Archives: coconut milk

Coconut Kale & Quinoa Salad

After a hectic year teaching and a summer backpacking through Europe, indulging on amazing bread and cheese, it’s great to be back in the kitchen cooking with farm fresh whole foods. This was inspired by a craving for a coconut infused quinoa dish and a mashup of recipes based on the ingredients that I had handy.


Serves: 2

Ingredients:

  • 1/2 can coconut milk
  • 1/2 cup quinoa
  • 1 tsp tahini
  • 1 tsp soy sauce
  • Juice from half a lemon
  • 1/2 tsp honey, optional
  • 1 tbsp coconut oil
  • 1/4 cup coconut flakes
  • Diced onions, to taste
  • 4-6 kale leafs
  • Diced avocado, optional

Method:

  1. Bring coconut milk to a boil, add quinoa, reduce heat to low and simmer, covered for 15-20 minutes until liquid is absorbed
  2. Combine tahini, soy sauce, lemon juice and honey in a small dish, set aside
  3. In a skillet, heat coconut oil, then add coconut, stirring frequently until golden brown
  4. Add onions, kale and dressing sauteing until soft
  5. Toss the cooked quinoa into the skillet for a minute
  6. Serve with diced avocado if desired
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Blueberry Coconut Popsicles

A refreshing snack perfect for summer! If you’re in a hurry, simply blend all ingredients and freeze. Or, to get the layered effect, follow the directions below. I found the popsicle moulds at Stokes for $5.99 and they worked great!

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Serves: 8 popsicles          Prep Time: 20 minutes          Ready In: 1-2 hours

Ingredients

  • 1 can coconut milk
  • 5 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cup blueberries
  • 1/4 cup lemon juice
  • 1/4 cup water

Directions

  1. Combine coconut milk, 3 tbsp of the maple syrup and the vanilla extract
  2. Pour into the popsicle moulds and freeze for 15 minutes
  3. Meanwhile, combine remaining ingredients, along with the 2 tbsp of maple syrup and process using an immersion blender or a blender
  4. Pour into the popsicle moulds and freeze approximately 30 minutes to an hour until completely frozen

Cream of Broccoli Coconut Curry Soup

A light refreshing soup – perfect for spring!

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Serves: 4-6 people          Prep Time: 10 minutes          Ready In: 40 minutes

Ingredients:

  • 1 lb of broccoli, chopped
  • 2 leeks, diced
  • 1 large onion, diced
  • 1 apple, cored and diced
  • 2 tbsp coconut oil
  • 1-2 tbsp curry powder
  • 2-3 cups of vegetable broth
  • 1/2-1 can of coconut milk

Directions:

  1. Chop and prepared vegetables and apple
  2. Heat oil over medium heat in a large pot
  3. Add onions and leeks and saute for 2-3 minutes
  4. Add 1 tbsp of curry powder, along with broccoli and apple
  5. Saute for another 5 minutes, taste and add more curry to your liking
  6. Next, add 2 cups of broth, bring to a boil and reduce heat
  7. Let simmer for 20-30 minutes
  8. Using a blender or immersion blender, puree the soup
  9. Add remaining cup of vegetable broth for desired thickness. I prefer thick soup, so I omit this step
  10. Transfer pureed soup back to pot and stir in coconut milk to desired consistency and taste
  11. Serve with a dollop of sour cream or greek yogurt, if desired

Butternut Squash Soup

This creamy soup makes a great appetizer or a satisfying lunch on a cold damp spring day.

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Serves: 4          Prep Time: 20 mins          Ready In: 50 mins

Ingredients:

  • 1 butternut squash
  • 2 tbsp coconut oil
  • 1 onion, diced
  • 2 stalks of celery, chopped
  • 1 apple, peeled, cored & cubed
  • 2 tsp of nutmeg
  • 2 cups of vegetable broth
  • 1/2 can of coconut milk

Directions:

  • Preheat oven to 350 and bake squash for 20 minutes on each side
  • Meanwhile, chop and prep veggies.
  • When squash is just about done, heat coconut oil in a large pot
  • Saute onions, celery, apply and nutmeg and saute for approximately 5 minutes
  • Remove squash from oven and cup lengthwise in half. Scoop out the seeds. Cut into smaller pieces, remove skin and add to pot, along with 2-3 cups of vegetable broth.
  • Simmer on low heat for 10 minutes.
  • Remove from heat and puree in a blender.
  • Transfer back to pot, add coconut milk, stir and serve.

Pineapple Mango Overnight Oats

A tropical twist on a breakfast favourite!

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Serves: 2          Prep Time: 5 mins          Ready In: Overnight

Ingredients:

  • 1/2 cup oats
  • 2 tbsp chia seeds
  • 1/2 cup coconut milk
  • 1/2 cup greek yogurt
  • 2 tbsp shredded coconut
  • 1/4 cup chopped pineapple (I used frozen)
  • 1/4 cup chopped mango (I used frozen)

Directions:

  1. Combine all ingredients in a large mason jar
  2. Stir until well combined
  3. Refrigerate and serve with shredded coconut

Coconut Coffee Chia Seed Pudding

Need an extra dose of caffeine to accompany your cup of java in the morning? This make ahead breakfast is sure to do the trick!

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Serves: 2          Prep Time: 5 minutes          Ready In: Overnight

Ingredients:

  • 1 cup of your coffee of choice
  • 1/2 cup coconut milk
  • 2 tbsp chia seeds
  • 1/4 cup rolled oats
  • 1/4 cup coconut

Directions:

  1. Brew coffee and let still until it cools to room temperature
  2. Meanwhile, add remaining ingredients to a large mason jar
  3. Add coffee and stir until well combined
  4. Refrigerate overnight
  5. Serve with shredded coconut, if desired, or chocolate covered mocha beans

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