Last video we showed how to extract the milk from a coconut to make coconut milk . In this video, we continue the process to use the milk to make coconut oil from scratch. Although it was a long process, the taste of the oil was unmatched. This is a healthy oil that is for internal and external use.
Homemade coconut milk is free of additives and preservatives. This milk can be used to make breads, and rice and beans.
2 TB coconut oil
2 TB curry powder
2 TB turmeric
1/4 tsp. cayenne pepper
1/4 medium onion, chopped
2 teaspoons minced fresh ginger
3 cloves garlic, minced
2 Kafir lime leaves (if you’ve got them!)
2 Qorn-brand Vegan chick’n cutlets, cubed
1 small can coconut milk (optional: use the light version)
1 tablespoon Sriacha paste
1 TB Lobster bouillion paste
2 large mushroom, sliced
1 TB peanut butter
1 tsp. Agave syrup
1 tsp. Patis (a/k/a Thai fish sauce)
2 medium potatoes, peeled in 1″ cubes, sitting in a bowl of
water (approx. 1 cup, to keep potatoes in a bowl before cooking)
2 cups steamed Jasmine rice (use the rice cooker!)
Garnish: sliced limes
In a medium-sized dutch oven pot, melt the coconut oil over medium-high heat. Combine the next 3 dry ingredients and cook in the oil for a minute (takes the raw powder taste out). Next, saute’ in the onion, ginger, garlic and Kafir lime leaves and cook until onion just translucent. Stir in the Vegan chick’n. Turn the heat down slightly. Add in the coconut milk, Sriacha paste, bouillion, peanut butter and the water you used to cover the potatoes. Stir everything together. Add the mushrooms. Add Agave and Patis to taste. Add in potatoes and turn down heat to medium-low and cook for 20 minutes or until tender, lid on.
Serve with Jasmine rice.
Add a salad or appetizer for a completely full meal. A light cold dessert (Haupia, maybe?), fresh sliced mango or chilled lichee fruit would really round out this feast. Enjoy!
4 large potatoes, peeled and cut into fours
1 large carrot, peeled and sliced
2 lbs shrimp, peeled, butterflied and deveined
1 large onion, cubed
1 1/2 tsp salt
1 can coconut milk
1/4 cup water
1 box S&B med-hot curry blocks
2 1/2 cups water
1 tsp cilantro, this is just a topping on top of your curry (optional)
Start to boil your carrots and potatoes in the 2 1/2 cups water, boil until fork goes half way through then lower heat to simmer.
While waiting for the vegetables to cook you’re going to start frying the onions in a separate pan with 1 tbsp oil until lightly brown in color. Now add in the curry blocks by crushing it between your fingers to make smaller pieces add in the 1/4 cup water and coconut milk and let it simmer for 5 minutes. This is just like making a coconut curry thickener for your curry.
Next step is to add the coconut mixture into the potatoes and carrots (leaving it in the water it’s already simmering in) stir together and cover.
Last step is to pan fry the shrimp until light orange in color and drain out any fluid that came out of the shrimp and add it straight into the curry. Simmer together for another 5-8 minutes before serving over hot rice.
1 frozen pie crust (small)
1 cup sugar
1 cup milk
1 can coconut milk
1 cup water
½ cup cornstarch
7oz. semi-sweet chocolate
1½ cups heavy whipping cream
¼ cup sugar
Preheat oven at 350 degrees.
If using a frozen pie crust. Prepare pie crust according to directions.
Whisk the following ingredients: sugar, milk and 1 can coconut milk.
Next, stir water into cornstarch and set aside.
Pour coconut milk mixture into sauce pan and bring to a boil, then turn heat lower to a simmer and whisk in cornstarch continually until thickened.
Melt chocolate pieces in a microwave for just a minute.
Separate the haupia mixture equally. Pour half the mixture into the melted chocolate and stir together and fill bottom of pie crust. The other half pour on the top of mixed chocolate.
Refrigerate the haupia pie for at least 1 hour.
Whip heavy cream with remaining sugar until peaks are formed and add to pie.
Refrigerate for another hour and enjoy!