Main Coconut Milk Recipes: 21 Quick & Easy Meals for Breakfast, Lunch, Dinner, and Dessert (Healthy Lifestyle..

Coconut Milk Recipes: 21 Quick & Easy Meals for Breakfast, Lunch, Dinner, and Dessert (Healthy Lifestyle Series Book 4)

,
0 / 0
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Year:
2014
Publisher:
Skagit Books
Language:
english
File:
PDF, 283 KB
Download (pdf, 283 KB)
0 comments
 

You can write a book review and share your experiences. Other readers will always be interested in your opinion of the books you've read. Whether you've loved the book or not, if you give your honest and detailed thoughts then people will find new books that are right for them.
1

Der Stuermer - 1942 Nr. 11

Language:
german
File:
PDF, 21.66 MB
0 / 0
2

Código 11-9-11

Year:
2014
Language:
spanish
File:
EPUB, 3.11 MB
0 / 0
Coconut Milk Recipes: 21 Quick &
Easy Meals for Breakfast, Lunch,
Dinner, and Dessert
By Ginger Langley

Copyright © 2014 by Ginger Langley
All rights reserved worldwide.
Coconut Milk Recipes: Quick & Easy Meals for Breakfast, Lunch, Dinner,
and Dessert

All rights reserved. No part of this book may be reproduced in any form or by
any electronic or mechanical means, including information storage and
retrieval systems, without permission in writing from the author, except in the
case of brief quotations used in critical articles and reviews. Requests for
permission should be addressed to the author.

Printed in the United States of America
First Printing: January 2014

Introduction
I am so pleased to present you with my personal collection of coconut milk
recipes that I’ve been making and sharing with friends and family for the past
five years.
If a coconut milk recipe in this cookbook qualifies as containing all the
ingredients on the list of allowed foods for those following a Paleo diet
lifestyle, then after the recipe’s title, you will see the words (Paleo
Approved). I am aware that there are many variables of what is allowed and
not allowed on the Paleo diet, depending upon whom you follow, read, and
listen to…so, this is my offering.
Please use these recipes and make adjustments as it suits your lifestyle and
the people for whom you prepare these meals.
Even though I stick to a fairly strict healthy-eating lifestyle, I oftentimes
prepare meals for people who are unfamiliar with any of the latest diets or
recommended health products. In fact, many of my friends and family
members may not have ever used coconut milk or coconut oil in their recipes.
So, this little book is also intended to acquaint them with ingredient choices
directed at better health.
I love it when I bring a dish to a potluck or a gathering of people in our
community and they rave at the food I bring and ask for the recipe. I usually
get a phone call by the end of the week with one person or another
exclaiming that she had n; o idea that coconut milk and coconut oil were used
in the recipe. That’s when I smile knowing that if they choose to make the
recipe and share the meal with others, that they will improve their eating
habits and health, even if it’s just one recipe at a time.
If you like the recipes in this cookbook, let me know by writing a review on
Amazon.com. I would be most grateful. Thank you.

All my best,
Ginger Langley

Table of Contents

Introduction
How to Make Your Own Coconut Milk
Coconut Milk Recipes for Breakfast
Natural Nut Granola Cereal and Coconut Milk for Breakfast (Paleo Approved)
Blackberry Coconut Milk Smoothie (Paleo Approved)
Coconut Milk Yogurt (Paleo Approved)
Coconut Milk Fruit Smoothies
Crustless Curry Quiche with Coconut Milk

Coconut Milk Recipes for Lunch
Spicy Coconut Shrimp Soup (Paleo Approved)
Stir-Fry Chicken-Coconut Milk Delight (Paleo Approved)
Shrimp, Asparagus, Mushroom, and Coconut Milk Cream Soup (Paleo Approved)
Coconut Milk Baked Sweet Pumpkin and Sweet Potatoes Casserole
Ginger Coconut Milk Soup Delight

Coconut Milk Recipes for Dinner
Coconut Milk Garlic Chicken
Tasty Mushroom and Fresh Raw Veggies Lettuce Wraps
Strawberry Pancakes (Paleo Approved)
Coconut Milk Chicken Curry
Coconut Milk Stew with Squash and Shrimp
Pumpkin Spice Coconut Milk Soup
Thai Coconut Milk and Cashew Nut Soup Recipe

Coconut Milk Recipes for Dessert
Egg Custard with Coconut Milk for Dessert (Paleo Approved)
Coconut Milk and Vanilla Milkshake
Strawberry Ice Cream with Coconut Milk (Paleo Approved)

Did You Like This Book?

About the Author
Contact Me

How to Make Your Own Coconut Milk
For those of you who wish to make your own coconut milk at home in your
kitchen, I’ve provided you with my personal recipe. Although I generally buy
brand name quality coconut milk from my local store or order it online, I like
knowing that I can make this at home if I ever run out, or if it’s not available.
Yield: 4 servings
Ingredients:
4 cups of water
2 cups of shredded coconut
10 drops of vanilla extract
6 drops of stevia or if you prefer to use Agave, then add just enough to
sweeten the milk.
Directions:
Start by warming up the water in a pan. Mix the shredded coconut in it once
the water reaches a simmering temperature. Let the coconut soak in the water
for two hours. Then add the vanilla extract and the stevia (or your chosen
sweetener) to the pan. Use a mixer to process the ingredients for five minutes.
Strain the mixture into a jar with a lid by using a thick cloth or a fine mesh
strainer bag to get rid of the shredded coconut. Then allow the milk to chill in
the refrigerator for at least an hour before using or serving.
This safely keeps fresh in your refrigerator for up to 10 days.

Coconut Milk Recipes for Breakfast
This section of the cookbook includes coconut milk recipes that are suitable
for breakfast. Of course, if you’d prefer to have a breakfast meal for dinner,
that’s okay, too.
As noted in the Introduction to this book, if a coconut milk recipe qualifies as
containing all the ingredients on the list of allowed foods for those following
a Paleo diet lifestyle, then after the recipe’s title, you will see the words
(Paleo Approved).

Natural Nut Granola Cereal and Coconut Milk for Breakfast (Paleo
Approved)
Yield: 1 serving
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
One cup of unsweetened grated coconut
One cup of sunflower seeds
One cup of pumpkin seeds
Two cups of almonds
One-half cup of raisins
Two teaspoons of agave or local honey
One free-range, organic egg white
One-quarter cup of organic ghee (clarified butter) or unsalted butter if it suits
your diet requirements.
One teaspoon ground cinnamon
Directions:

Mix the grated coconut, nuts, seeds, and raisins in a food processor. Add the
ghee, sweetener, egg white, and cinnamon before baking at 400F for 20
minutes on a cookie sheet.
Remove from oven at the end of the baking time and allow the mixture to
cool and come to room temperature. If preferred, this breakfast mix can be
stored in an airtight container for up to two days.

Blackberry Coconut Milk Smoothie (Paleo Approved)
Yield: 1 serving
Prep time: 5 minutes
Ingredients:
One-half cup blueberries (fresh or thawed from frozen)
One cup coconut milk
Ice cubes
Directions:
In a blender, add all three ingredients and blend until the mixture reaches
your desired consistency.
Optional Nutrition Information:
Calories: 107.4
Fat: 7.3g
Carbohydrates: 9.2g
Protein: 0.5g

Coconut Milk Yogurt (Paleo Approved)
Now you can make your own Paleo-friendly coconut milk yogurt. This
yogurt is delicious and nutritive!
I wanted to add this note about the fermented coconut water probiotic that is
used in this recipe, in case you are not aware of the health benefits.
Fermented coconut water is a tart beverage that is not only delicious, but
sweet. It has natural probiotic benefits.
Many health advocates believe that the fermented drink is responsible for
curing cravings for sugar, while cleansing the liver, aiding digestion, as well
as helping provide the endocrine system with energy.
Should you wish to use store-bought fermented coconut water probiotic in
this recipe, you will quickly realize that it’s quite expensive to purchase
online or from your local health food store. But, it is so simple to make, and it
doesn’t cost very much when you prepare it in your own kitchen. Maybe
you’ll want to give it a try.
Disclaimer: Because I don’t own a personal recipe for fermenting coconut
milk or creating a kefir starter, you can very easily find several recipes online
that will assist you with making your own, if this is what you choose to do.

Coconut Milk Yogurt (continued)
Yield: 2 servings
Prep time: 5 minutes
Incubation time: 24 hours
Ingredients:
14 ounces of full fat coconut milk
1 capsule of probiotic (you can also use a tablespoon of homemade fermented
coconut water probiotic)
Directions:
Start by sterilizing a one-quart glass jar. Boil some water in a pan large
enough to accommodate your jar. Then place the jar in it for a minute. Let the
jar cool off before you start preparing the yogurt.
Pour the coconut milk in the glass jar and add the probiotic.
Seal the glass jar and place it in the oven. Turn the oven light on but do not
turn the oven on. The light of the oven should keep the yogurt at a perfect
temperature for incubation after 24 hours.
That’s it. Enjoy!

Coconut Milk Fruit Smoothies
Yield: 1 serving
Prep time: 5 minutes
Ingredients:
1 cup coconut milk
2 cups frozen mixed berry medley
1 raw free-range egg (this is for extra protein, but if you’re squeamish about
eating raw eggs, then omit the egg)
1 spoonful of cashew or almond nut butter
2 teaspoons pure vanilla extract
Directions:
Put all ingredients in your blender and process until the mixture reaches the
consistency that you like. To thin out the smoothie, add more water or add
several ice cubes.
Pour into your favorite drink glass, mug, or thermal travel container. Keeps in
the refrigerator for one day.

Crustless Curry Quiche with Coconut Milk
Yield: 2 servings
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients:
Six eggs
One-quarter of a medium red onion, diced fine
One-quarter cup coconut milk
Two cups fresh baby spinach leaves, chopped
One tablespoon curry powder
Two tablespoons low-sodium tomato paste
One tablespoon coconut oil
Pinch of sea salt.
Directions:

In a medium-sized frying pan, cook the onions over medium heat until they
begin to caramelize.
In a small bowl, whisk the coconut milk, eggs, curry powder, salt, and tomato
paste.
Add the fresh spinach to the frying pan that contains the onions. Cook until
the spinach wilts.
Flatten out the onion and spinach mixture and make sure it evenly covers the
bottom of the frying pan. Then pour in the egg mixture. Cover the pan, cook
over medium-low heat for approximately four minutes. When the egg
mixture is cooked thoroughly, transfer it to the oven and cook under the
broiler for two minutes.
Remove from the oven, slide it onto a platter, and slice it like a pie and serve.
Yum!

Coconut Milk Recipes for Lunch
This section of the cookbook includes coconut milk recipes that are suitable
for lunch. As noted in the Introduction to this book, if a coconut milk recipe
qualifies as containing all the ingredients on the list of allowed foods for
those following a Paleo diet lifestyle, then after the recipe’s title, you will see
the words (Paleo Approved).

Spicy Coconut Shrimp Soup (Paleo Approved)
Yield: 5 cups
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients:
Three cups organic chicken broth (low sodium)
One teaspoon red curry paste
Two green onions (white and green parts) sliced thin in about two-inch-sized
slivers
Fourteen ounces light coconut milk, unsweetened
One tablespoon fish sauce
Two teaspoons ginger, freshly grated
One garlic clove, crushed
One-half teaspoon Mediterranean Sea salt

One-half cup water chestnuts or thin slivers of celery (to create a slight
crunch in the soup)
One-half pound cooked shrimp, 50-60 count size, peeled and deveined
Lime wedges for garnish and additional seasoning.
Directions:
Place all ingredients except for the shrimp and lime wedges into a medium
saucepan. Stir to mix the ingredients, and then let simmer for 10 minutes to
blend all the flavors. After 10 minutes, stir in the shrimp and heat just until
the shrimp are heated.
Be careful not to overheat or let the soup simmer for longer than this, since
the shrimp will get tough. If you want to make this ahead, then turn off the
heat and remove the pan from the stove until you’re ready to serve the soup.
Then turn on the burner and add the shrimp for two minutes. Serve with the
lime wedges.

Stir-Fry Chicken-Coconut Milk Delight
(Paleo Approved)
Although this recipe is listed under the Lunch section, you could easily
prepare this dish for dinner.
Yield: 2 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients:
2 cups coconut milk
1-1/2 teaspoons curry powder
1 pound uncooked chicken breast, cut into bite-sized pieces, skinless and
boneless
2 tablespoons agave as a sweetener
1/2 teaspoon chili-garlic sauce (such as Sriracha®)
1 tablespoon lime juice (from a fresh lime)

2 cups broccoli florets (cut into bite-sized pieces)
1 tablespoon fish sauce
1 tablespoon minced fresh ginger
1/2 onion, sliced
2 teaspoons minced garlic
Directions:
You will want to combine all ingredients together with the exception of the
coconut milk. Mix all of the ingredients together in a small bowl.
Set your wok or medium frying pan to a medium-high temperature and stir
fry the ingredients for 20 minutes.
Add the coconut milk during the last 3 minutes to ensure that it does not
burn. Serve immediately.

Shrimp, Asparagus, Mushroom, and Coconut Milk Cream Soup (Paleo
Approved)
Yield: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients:
One onion, diced
One celery stalk, diced
Two cups of mushrooms, sliced thin
Twenty asparagus spears, chopped
One tablespoon coconut oil
Two quarts homemade chicken stock or organic store-bought chicken broth
Two cups of chopped cooked shrimp (50-60 count size)
Two cups chopped baby spinach leaves

Fifteen ounces coconut milk
Sea salt and pepper to taste
Directions:
Using coconut oil, sauté onion, celery, and mushrooms in a large soup pot for
five minutes until the onions are translucent. Next, add the chicken stock and
asparagus and bring this all to a boil. Simmer for ten minutes, and then add
the spinach, coconut milk and the shrimp. Turn the heat up to return the
mixture just to the boiling point. Then reduce the heat to a simmer and cook
for another three minutes, just long enough to heat the milk and the shrimp.
Let the soup cool for four minutes and then ladle into soup bowls.

Coconut Milk Baked Sweet Pumpkin and Sweet Potatoes Casserole
Yield: 8 servings
Prep time: 15 minutes
Cook time: 30-45 minutes
Total time: 45-60 minutes
Ingredients:
Two large sweet potatoes
One teaspoon ground black pepper
Two - 14.5 ounce containers of organic chicken broth
One pinch of ground ginger, or to taste
One can of pumpkin puree (not pumpkin pie mix)
Twenty-eight ounces of coconut milk
Juice of one fresh lime
One acorn squash

Directions:
Step 1 - The oven should be preheated to 375 degrees.
Step 2 - The acorn squash should be properly punctured in multiple locations
using a kitchen knife. Using aluminum foil, the sweet potatoes should be
wrapped up. Next, place the sweet potatoes and the squash on a baking sheet.
Bake until fully cooked and soft. This timeframe varies depending on the size
of acorn squash you purchased.
Step 3 - Once removed from the oven, chop up the sweet potatoes after
removing the skin. The acorn squash should be chopped up after removing
the skin as well. Mash all three (including the pumpkin puree) in a pot until
smooth. Put coconut milk into the mix, and then stir in the chicken broth.
Add ground ginger, lime juice, and salt and pepper.
Step 4 - Finally, cook the mixture until completely heated. Cooking time is
about 30 minutes. Serve with coconut milk and a lime wedge for effect.

Ginger Coconut Milk Soup Delight
One of the healthiest types of soup that you can make is coconut milk soup.
By adding ginger to the mix, along with cilantro, green onions, and lime, you
will be able to create a tasty meal that can be completed in about 15 minutes
including preparation time. The egg pasta noodles will provide the
carbohydrates that you will need for energy throughout the day, making this a
vitamin rich meal that most people in your family can enjoy.
Yield: 4 servings
Prep time: 15 minutes
Ingredients:
24 ounces of coconut milk
12 ounces dried egg pasta noodles
Three large minced shallots or green onions
1-1/2 teaspoons sea salt
12 ounces purified water
1 knob of ginger, peeled and grated
Directions:
Step 1 - Boil pasta and drain

Step 2 - Boil ginger, shallots, and coconut milk, allowing to simmer for 10
minutes
Step 3 - Add vegetables for 2 minutes at the end
Step 4 - Add cilantro and lime
Step 5 - Serve immediately.
Health Benefits:
In the same way that ingredients like turmeric can help with heart disease,
and since ginger is in the same family, it can provide similar cardiovascular
health benefits.
Coconut milk is well known for providing a rich assortment of vitamins
including B, C, E, magnesium, calcium, and iron, to name a few.

Coconut Milk Recipes for Dinner
This section of the cookbook includes coconut milk recipes that are suitable
for dinner. As noted in the Introduction to this book, if a coconut milk recipe
qualifies as containing all the ingredients on the list of allowed foods for
those following a Paleo diet lifestyle, then after the recipe’s title, you will see
the words (Paleo Approved).

Coconut Milk Garlic Chicken
Yield: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients:
2 jalapeno peppers, seeded and chopped
1 bunch chopped fresh parsley
1 tablespoon minced fresh ginger
1 teaspoon ground cayenne pepper (or less if you don’t like spicy dishes)
1 onion, chopped
1 teaspoon ground turmeric
4 skinless, boneless chicken breast halves
1 teaspoon ground cumin

3 tomatoes, seeded and chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground coriander
1 (14 ounce) can light coconut milk
Directions:
Step 1 - Starting with a medium-sized bowl, add the coriander, turmeric,
cayenne pepper, and cumin. You will then add the chicken into the bowl
along with the salt and pepper, making sure that all sides of the chicken have
an equal amount of the mixture on all sides.
Step 2 - Using a skillet, at medium heat, add a tablespoon of olive oil, and
then add the chicken to the skillet. Cooking time is about 12 to 14 minutes
per side. You will know if it is done if the juices run clear and the meat is no
longer pink. Once done, remove the skillet from the heat, and set the skillet
aside.
Step 3 - Finally, using the remaining olive oil, add the garlic, jalapeno
peppers, ginger, and onion, cooking and stirring continually. Add in the
tomatoes and cook for about 7 more minutes. Next, add the coconut milk.
Serve this over the chicken and garnish with the parsley.

Tasty Mushroom and Fresh Raw Veggies
Lettuce Wraps
Yield: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
This fun and tasty recipe contains two sets of ingredients: the vegetables for
the wraps and the dipping sauce.
Ingredients: (Vegetables for the lettuce wraps)
Two cups bok choy, chopped
Two medium-size carrots cut into thirds, on the diagonal
Three cups mushrooms with stems removed (can use white, porcini, cremini,
or shiitake)
Four cups broccoli florets (break into small pieces)
Two small red bell peppers (seeded and chopped into one-inch size)
One onion sliced (medium, sweet Vidalia-type; not red onion)

One pound fresh spinach leaves (washed well and patted dry)
Ingredients: (For the Dipping Sauce)
1/2 cup raw almond butter
1/4 cup water
1/4 cup unsweetened coconut milk
3 tablespoons sesame seeds (unhulled)
2 dates, pitted
2 cloves garlic, chopped
1/2-inch piece fresh ginger, peeled and chopped
Pinch of red pepper flakes
Soft lettuce leaves (Boston, Butter, or Romaine with spine removed)

Directions:
In a large sauté pan (not a wok), heat two tablespoons water, and in this sauté
the broccoli, onion, carrots, and peppers for five minutes. Add more water if
you have to keep the veggies from browning in the pan with no water. Add
the cabbage and mushrooms. Cover the pan and heat at a simmer until the
veggies are tender but not soft and mushy.
Remove the cover of the plan and continue simmering until most of the water
evaporates. Then add the spinach and toss everything together until the
spinach has wilted.
Now, prepare the sauce. Place all the ingredients into a high-powered blender
and blend the ingredients until the mixture looks smooth and creamy. If you
have to add more water, do it to create the consistency you like.
Preparing the wraps:
Place a lettuce leaf on a plate, spoon in the filling, and then add a teaspoon or

so (to taste) of the sauce, and then roll up the lettuce leaf like a burrito.
Or, if you think you or your guests wouldn’t like the sauce rolled up inside
the wrap, then put the sauce on the side and use it as a dipping sauce for the
wrap.
Nutritional Information per Serving:
Calories: 339
Protein: 16g
Carbs: 39g
Total fat: 17.8g
Sodium: 176 mg
Fiber: 13.2g
Beta-carotene: 13175ug
Vitamin C: 290mg
Calcium: 351mg
Iron: 7.5mg
Folate: 465ug
Magnesium: 243mg
Zinc: 3.2mg
Selenium: 12.3ug

Strawberry Pancakes (Paleo Approved)
I put this yummy recipe in the Dinner section of this cookbook, because it
takes a bit longer to prepare than I normally have time for in the morning,
when I’m rushing to start my day. But feel free to use this recipe for a
breakfast meal, if you’ve got the time. And yes, I do sometimes eat a
breakfast meal for dinner.
Yield: 10 pancakes
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
1/2 teaspoon ground cinnamon
1-1/2 cups almond meal
1/4 teaspoon baking powder
1/2 cup applesauce, unsweetened
1 teaspoon olive oil for frying
3 eggs

1/2 teaspoon vanilla extract
1/4 cup coconut milk
1 cup strawberries
Directions:
Put all of the ingredients into a large bowl along with the coconut milk. Using
a fairly large griddle or frying pan set to medium heat, pour the batter onto
the griddle. Wait for the bubbles to pop up. Then flip the pancake over and
cook for another 30 seconds.
As a final step, once the pancake is on the serving platter or on an individual
plate, add strawberries on top and serve!

Coconut Milk Chicken Curry
Yield: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients:
1 tablespoon coconut oil
1 teaspoon curry paste
2 boneless, skinless chicken breasts
1 bell pepper, chopped
1 medium sweet onion, chopped
1 teaspoon lemon zest
1 tablespoon fish sauce
1 cup light coconut milk

Directions:
In a medium frying pan, heat the coconut oil.
Add the curry paste and cook for 30 seconds.
Add the sliced chicken breasts, and cook for three minutes.
Stir in the peppers, onion, lemon zest shavings, fish sauce, and the coconut
milk.
Bring this mixture to a boil and cook for five to seven minutes. If you have it
on hand, sprinkle in some cilantro leaves.
Serve it on individual plates or a serving platter. Delish!

Coconut Milk Stew with Squash and Shrimp
Yield: 4 servings
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 60 minutes
Ingredients:
1 - 14 ounce package extra-firm tofu
1 small onion, chopped
1 clove garlic, minced
8 ounces green beans, whole, ends removed
1 acorn squash, peeled and cut into bite-size pieces
14 ounces of coconut milk
1/2 pound cooked shrimp, peeled and deveined, 50-60 count
1 tablespoon butter or ghee

One-inch slice of fresh ginger, minced
2 tablespoons white granulated sugar (or 3 tablespoons agave)
Directions:
Step 1 - Using a large skillet, set at medium heat, melt the butter. You will
then add the onion, ginger, and garlic. Cook the mixture until the garlic
browns. Entire cooking time is about five minutes.
Step 2 - Next, you will add the green beans, coconut milk, and squash into
the skillet with the buttery mixture. This should be brought to a boil at high
heat, and then reduced to medium heat and covered. This will take about 30
minutes.
Step 3 - Finally, stir in the tofu and the shrimp. You can then add the
seasoning, and also sugar, salt, and pepper to enhance the overall flavor.
Serve dish immediately.
SPECIAL NOTE: This dish requires about 30 minutes of prep time in order
to peel the squash, and also chop it into 1 inch cubes. The shrimp should also
be peeled and deveined prior to cooking. The tofu should be in half-inch
cubes. Make sure that the garlic is also minced so that it can cook properly.
White sugar can be substituted with brown sugar.

Pumpkin Spice Coconut Milk Soup
Yield: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients:
28 ounces pumpkin puree (not pumpkin pie mix)
2 chicken bouillon cubes
2 tablespoons butter
1 teaspoon minced garlic
2 tablespoons orange juice
1-1/2 teaspoons chili powder
1-1/2 teaspoons pumpkin pie spice
2 teaspoons ground ginger
1 onion, chopped
2 cups water
14 ounces of coconut milk
Directions:
Step 1 - Using a large pot, set at medium heat, you will melt the butter,
stirring in the garlic and onion and watching it until it melts. This will take
about five minutes.

Step 2 - Add the chicken bouillon cubes, along with the water, stirring until
the bouillon has completely dissolved. This will take 3 minutes.
Step 3 - Add the pumpkin purée, chili powder, pumpkin pie spice, orange
juice, ginger, and coconut milk to the mix. Bring to a simmer. This will take
6 to 7 minutes.
Step 4 - Using a blender pitcher, fill it about half-full with the mixture. Use
your pulse setting on the blender, then move to the purée setting. This can
also be done with a stick blender using the pot that the soup is already in.
This will take about 3 minutes.
Step 5 - Return mixture to pot if you used the blender, turn the stove burner
up to a medium heat, and then allow the mixture to simmer. This will take 10
minutes.
Remove the pot from the stove and ladle the soup into individual bowls.

Thai Coconut Milk and Cashew Nut Soup Recipe
I am a big fan of coconut milk. There are many reasons besides the great
taste. The milk is full of natural fats which are great for my health, and it can
be made into a range of drinks, soups, and added to make great dishes also.
You can find coconut milk in all food and grocery stores. While there are a
lot of different recipes that can be made with coconut milk, I will list my
favorite below.
As you might know, coconut milk is used in a lot of Thai soup recipes, and
my favorite of all is the cashew nut and coconut soup.
Yield: 4 servings
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Ingredients:
2 tablespoons of sunflower oil
2 red onions (finely chopped)
1 chili pepper (finely sliced)
2 garlic cloves (chopped)
1 can water chestnuts, drained and chopped
1 teaspoon of ground coriander
1 teaspoon of paprika
2/3 cups of coconut milk
3-3/4 cups of water
Juice of 1/2 lime
1 cup of cashews
3 green onions (chopped).

Directions:
This soup will only take 10 minutes of preparation time. Once the ingredients
have been added to the pan, let it boil, and then leave it to simmer for 45
minutes.
Serve in individual soup bowls.

Coconut Milk Recipes for Dessert
This section of the cookbook includes coconut milk recipes that are suitable
for dessert or sweet treats when you crave them. As noted in the Introduction
to this book, if a coconut milk recipe qualifies as containing all the
ingredients on the list of allowed foods for those following a Paleo diet
lifestyle, then after the recipe’s title, you will see the words (Paleo
Approved).

Egg Custard with Coconut Milk for Dessert
(Paleo Approved)
Yield: 8 servings
Prep time: 10 minutes
Cook time: 4 minutes
Total time: 14 minutes
Ingredients:
20 ounces of organic coconut milk (not the light variety; Native Forest brand
works well in this recipe)
Eight egg yolks (save the egg whites for frothing desserts or baking)
Two teaspoons vanilla extract
One teaspoon almond extract
Several drops of sweetener, such as Agave
Directions:
Using a double boiler, add water and bring it to a simmer. Do not let the
water boil.

In a large bowl, beat the egg yolks with a whisk or fork.
Add a tablespoon of hot coconut milk to the eggs, and then add the eggs into
the hot milk that’s in the top pan of the double boiler, making sure to whisk
the eggs in all at once.
Continue to whisk the egg mixture in the double boiler for approximately
three minutes, or until it looks like the custard will easily coat and cling to the
back of a spoon or spatula.
Remove the top pan from the double boiler, put it on a heat-safe surface, and
let the mixture cool until it’s at room temperature. It’s best to swirl the
mixture around a few times to help the cooling process.
Place equal amounts of the custard into eight custard cups or small glass
bowls. Serve when ready.

Coconut Milk and Vanilla Milkshake
Yield: 6 servings
Prep time: 5 minutes
Cook time: 15 minutes
Chill time: 20 minutes
Total time: 40 minutes
Ingredients:
15 ounces of coconut milk
1 vanilla bean pod
2 tablespoons of honey of agave
1 tablespoon of coconut oil
1 tablespoon of pure vanilla extract
1/2 of cinnamon stick

Directions:
Mix the coconut milk, coconut oil, honey, vanilla extract, and cinnamon in a
saucepan and warm it up over medium heat. Cut open the vanilla bean pod
and scrape out the seeds. Add them to the mix and blend everything for a few
minutes.
Pour mixture into glasses or jars with covers. Leave the coconut and vanilla
milkshakes in the fridge or the freezer until they are chilled.

Strawberry Ice Cream with Coconut Milk
(Paleo Approved)
You can make some easy and delicious strawberry ice cream that is Paleofriendly.
Yield: 6 servings
Prep time: 5 minutes
Freeze time: 60 minutes
Ingredients:
Ingredients include a pound of frozen and unsweetened strawberries, 14
ounces of coconut milk, a quarter of a tablespoon of stevia, or a quarter of a
tablespoon of lemon juice.
Directions:
Put all the ingredients in your food processor and wait until the strawberries
are completely ground up. Pour your mix into a plastic container that can be
sealed tight. Put the container in your freezer, and wait for the ice cream to
freeze and chill before serving it.
Don't forget to take it out of the freezer about half an hour before eating, so
the ice cream has time to soften.

Thank you for purchasing my coconut milk cookbook and trying these
healthy recipes.

Did You Like This Book?
It looks like you’ve made it all the way to the end of my book. I’m very
happy you enjoyed it enough to get all the way through the recipes and health
benefits. Hopefully, you’ve earmarked several recipes that you’ll try today or
this week.
If you liked the book, would you be open to leaving me an honest review? If
you can take a minute, I’d really appreciate you writing a review on the
Amazon website so others can discover how easy and healthy it is to use
coconut milk in everyday recipes. It would really mean a lot to me.
Thank you!
Ginger Langley

About the Author
Ginger Langley lives in the Pacific Northwest, and she loves to cook and
experiment with new healthy recipes.
Don’t forget to check out these best-selling books, also by Ginger Langley:
Coconut Milk Recipes: 21 Quick & Easy Meals for Breakfast,
Lunch, Dinner, and Dessert
Juicing Recipes for Weight Loss, Vitality and Health
Organic Homemade Skin Care Recipes for Beginners: Easy and
Simple Instructions for Natural Remedies
Vitamin Water Recipes: Quick & Easy Homemade Vitamin Drinks
Made From Fruits & Vegetables

Contact Me
If you have any questions for me, or if you have a story you’d like to share
about how coconut milk improved your well-being, you can contact me here:
gingerlangley1@gmail.com

NOTES

Table of Contents
Introduction
How to Make Your Own Coconut Milk
Coconut Milk Recipes for Breakfast
Natural Nut Granola Cereal and Coconut Milk for Breakfast (Paleo
Approved)
Blackberry Coconut Milk Smoothie (Paleo Approved)
Coconut Milk Yogurt (Paleo Approved)
Coconut Milk Fruit Smoothies
Crustless Curry Quiche with Coconut Milk
Coconut Milk Recipes for Lunch
Spicy Coconut Shrimp Soup (Paleo Approved)
Stir-Fry Chicken-Coconut Milk Delight (Paleo Approved)
Shrimp, Asparagus, Mushroom, and Coconut Milk Cream Soup
(Paleo Approved)
Coconut Milk Baked Sweet Pumpkin and Sweet Potatoes Casserole
Ginger Coconut Milk Soup Delight
Coconut Milk Recipes for Dinner
Coconut Milk Garlic Chicken
Tasty Mushroom and Fresh Raw Veggies Lettuce Wraps
Strawberry Pancakes (Paleo Approved)
Coconut Milk Chicken Curry
Coconut Milk Stew with Squash and Shrimp
Pumpkin Spice Coconut Milk Soup
Thai Coconut Milk and Cashew Nut Soup Recipe
Coconut Milk Recipes for Dessert
Egg Custard with Coconut Milk for Dessert (Paleo Approved)
Coconut Milk and Vanilla Milkshake
Strawberry Ice Cream with Coconut Milk(Paleo Approved)
Did You Like This Book?
About the Author
Contact Me