My Sweet Marie

Posts Tagged ‘coconut milk

If you like the hello dollies, taffy or other Eagle Brand treats but cannot have dairy, here’s an option for you. It takes a bit of time but can be done!

Ingredients:

  • 1½ cups non-dairy milk (I used coconut milk)
  • ½ cup sweetener (sugar, coconut sugar, agave or honey)
  • 1 tsp pure vanilla.

Directions:

  1. Combine milk and sweetener in a medium saucepan. Whisk to dissolve sweetener over medium heat.
  2. When the milk begins to steam, lower the temperature to as low as possible.
  3. Allow milk to reduce to half in size from what it first was, periodically checking and stirring.
  4. When milk is reduced by half, remove from heat and whisk in vanilla extract.
  5. Pour into a clean glass jar and allow to cool. Store in the refrigerator
  6. Most recipes that you’ll use this for call for a can, which is equal to 300ml or 1 1/3 cup.
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This is one of those crock pot dinners that I love to make when it gets cold and I am busy running all day, then come home to smell dinner all done! Now there’s just the eating to do!

Ingredients:

  • 2 lbs of chicken pieces bone in (breasts, legs, thighs or a mix)
  • 1 can coconut milk
  • 2 cups chicken stock
  • 1/4 – 1/2 cup of raisins or currants
  • 1 carrot, peeled and diced
  • 1 onion diced
  • 1 stalk of celery diced
  • 1 tbsp. of Indian spice rub/mix **
  • 1 cup brown rice

Directions:

  1. Place chicken in the crock pot (slow cooker) along with the vegetables. Set the crock pot to low for 6 hours.
  2. When you return, stir the rice in the bubbling broth. Place the chicken on top of it all.
  3. Cook for another half hour while setting the table or better yet, sitting with a glass of wine and relaxing!
  4. Serve with green beans or a tossed salad and ta-da, dinner is done!
  5. You can find Indian spice rub in my recipes by using the search engine at the top right of my main page.

Chia seeds are super healthy for you, sprinkle them on salad, soup or try this recipe out for a dairy-free, gluten-free dessert! This would be great for kids or adults and feel free to switch up the fruit to berries or bananas etc, add nuts…let me know your favorites!

Ingredients:

  • 1 cup coconut milk (I have used almond milk as well)
  • 3/4 cup mango chopped/sliced into bite sized pieces
  • 2 tbsp. chia seeds
  • 1 tbsp. shredded coconut
  • 2-4 tbsp. honey to taste or agave

Directions:

  1. In a large mason jar, combine all ingredients. shake well to combine all ingredients. Cover tightly.
  2. Leave in fridge overnight, shaking every once in a while.
  3. serve in a martini glass for a neat presentation topped with a sprinkling of coconut!

If its got coconut milk in it, I am all over it! Coconut milk long thought to be bad for you is now being touted to help lose weight, great for the heart, immune system booster and it’s great for the skin and hair! Those are all great reasons to eat/drink it but for me it’s all about  not being able to have dairy milk! The benefits are well….just a bonus to me! So if you’ve not had coconut milk in a curry or stir fry, get on the band wagon, it’s delicious and healthy! Here’s a recipe share with me from Nancy a buddy at the gym!

Ingredients:

  • 2 tbsp butter or veg oil
  •  2 onions diced
  • 2 cloves of garlic minced
  • 1 tbsp minced ginger
  • 2 tsp curry powder
  • 6 large carrots, peeled and chopped
  • 3 cups chicken broth
  • 1 can coconut milk
  • juice of one lime
  • salt and pepper to taste
  • cilantro for garnish
  • toasted coconut for garnish
  • ** for a Thai curry add 1 tsp curry paste

Directions:

  1. In large dutch oven or sauce pan, cook the onions,garlic and ginger in the butter until soft.
  2. Add the carrots and stock, bring to a simmer. Cook for 20-30 minutes or until carrots are tender.
  3. Using an immersion blender (or the zoomer in my home), puree until smooth.
  4. Return to the saucepan and add the milk,curry and lime juice reheating gently. season with salt and pepper.
  5. divide soup into bowls and garnish with a bit of cilantro and toasted coconut.
  6. For a vegetarian option, use a veg. broth rather than a chicken broth.
  7. for a Thai version use curry paste to heat it up a bit!