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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 an; other exclaiming that she had no 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 Paleo-friendly.


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