Coconut milk recipes

Ingredients:

4 tbsp coconut oil (or vegetable oil)
1/2 tsp black mustard seeds
1 tbsp chopped fresh ginger
1tbsp coriander seeds
2 onions, finely chopped
3-4 garlic cloves
1 tsp chilli powder
1/4 tsp ground turmeric
1tbsp cumin seeds
150g tomato, chopped
1 tbsp tamarind paste (don't worry if you can't get one)
12 king prawns, peeled
1 can coconut milk
2 dried red chillies
Salt and pepper to taste

Basmati rice, to serve

Feel free to use any of your favorite spices!

Preparation:
(Serves 2)

1 Heat 3 tbsp oil in a frying pan, and when it's almost smoking, add mustard seeds, let them pop. Then add coriander and cumin seeds, followed by ginger and garlic. Stir-fry for a few seconds, then add the onion and cook over a medium heat until it's dark golden.

2 Add the tomato and tamarind. Simmer until slightly reduced and you can start to see oil separating from the sauce.

3. Add a few tablespoons of water to get the sauce back to the consistency it was before, season with salt and add the prawns. Simmer until the prawns are cooked and the sauce is quite dry.

4. Add the coconut milk, bring back to boil and turn off the heat.

Green Curry Paste:
This paste can be frozen. I normally do few batches.

Bunch of green onions
Green chillies
Garlic cloves
Ginger
Coriander bunch
Lime zest
1-2 lemon grass stalks
Thai basil
3 tablespoons olive oil

Don't worry if you cannot find thai ingredients ( such as lemon grass or thai basil). Substitute with limes and normal basil. It tastes great anyway!

Other Curry ingredients:

4 chicken breasts, cut into bite size pieces
1 can coconut milk
1 tablespoon cornstarch (optional)
1 teaspoon seasoning salt
Salt , pepper to taste

Preparation:

1. Put all the green curry paste ingredients into a food processor. Rub the chicken and leave it to marinate for at least half an hour for maximum flavor.

2. Add little oil to a hot pan and fry for few minutes.

3. Now add you coconut milk and let it simmer gently for 5-10 minutes.

It's up to you how saucy you want this dish. Sometimes I add some water to make it quite soupy and serve it with noodles. Sometimes, I like it quite dry and eat it with fragnant jasmin rice.

Ingredients:

1 can coconut milk
chicken pieces/beef/pork - whatever you fancy!
couple of fried firm fish
cassava
plantain (your choice of ripeness)
sweet potato
2 large onions. Leave 1 onion to fry and serve on top
2-3 garlic cloves
1 scotch bonnet
Thyme, bay leaves
Salt and pepper to taste
okra (optional)

Preparation:

1. Clean and cut mixed meat. Fry lightly in little oil, and then simmer in water for about 15 minutes (or longer, depends on meat)

2. Peel and wash vegetables.

3. Remove pot from heat. Arrange veggies in layers on top of meat, starting with the plantains at bottom. Simmer for 30 minutes. Add okra and allow to steam for 5 more minutes.

4. Add coconut milk, garlic, scotch bonnet pepper, herbs and seasoning. Add water to cover and stew for a few minutes longer.

It should be quite thick in consistency, not very soupy.

5. Serve and place the fried onion and fish on top

Ingredients:
300 ml coconut milk
2 stick(s) cinnamon
1 tsp nutmeg, ground
300 ml whipping cream
250 ml water
100 g sugar
2 medium eggs, beaten
2 medium eggs, yolks only

Preparation:

Preheat the oven to 160°C.

1. Place spices, cream and water in a pan and bring to a quick boil. Reduce heat and leave for 5 minutes.

2. Add sugar and coconut milk to the pan, return to low heat until sugar has dissolved. Stir occasionally.

3. In a bowl whisk the eggs and egg yolks, pour the spiced mixture over the eggs; stir to combine.

4. Pour the custard mixture into ramekins and place in a baking dish. Pour in hot water to come halfway up the sides or the ramekins and then bake for 40-45 minutes.

Serve hot or chilled.

The ripened coconut contains much oil which acts as a laxative and also as a germicide. The milk from its kernel is rich in protein and can be given in cases of protein deficiency in moderate quantities. It is a good remedy for acidity because the oil content in it suppresses the excretion of acids in the stomach. It also helps to relieve dry cough and chest pain.

Cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils.

Coconut milk is fast becoming a natural skin care ingredient.

It has a very high fat content and is also very high in natural fatty acids. Fatty acids are natural antiseptic that gently deep cleans impurities perfect even for ultra sensitive skin. It has been confirmed by skincare experts that topical use of coconut milk can help cure some skin conditions.

Coconut milk helps to moisturize and soften the skin.Coconut milk salt scrubs gently exfoliate the top skin layer while leaving the next layer smooth and supple.

To ensure top quality ingredients and results, make sure the product uses real coconut milk, not an artificial substitute.

When buying a coconut milk cosmetic, make sure what is written on the label is "organic coconut milk", and not the "light" or "diluted" version. The diluted type has less lauric acid. Lauric acid is converted into monolaurin by the body. This is a natural health aid. Mixing coconut milk with other chemicals make it less effective, if any, skincare value.

He who plants a coconut palm, plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children.






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