Remove one
end of the can of coconut milk and carefully scoop out the solid milk, into the chilled bowl, leaving the liquid for another use.
Not exact matches
i made this last night, and have just finished it off for lunch, its absolutely delicious, i made a few tweeks, i put the potato in raw, i cut them into cubes, but didn't par boil them, this thickened up the curry nicely, i also added, fresh garlic and coriander at the
end with the spinach, it was quite thick today, so i loosened it up with some
coconut milk (fresh) it really is so good, i served it with black quinoa, I've also just received your book, can't wait to try out more
of recipes, you should be very proud
of your self Ella, a beautiful book, and inspiring story x
I
ended up wasting a cup
of sugar and a
can of coconut milk.
I used the lower
end of chile powder and because the meal is so low on fat I added some
canned coconut milk.
As I was doubling the recipe I
ended up using 2
cans of coconut milk and I used lowfat for one and full - fat for the other.
I just tried this with one
can of coconut milk in my mini food processor, which
ended up being too small, so transferred it to my (crappy) blender.
It would always
end up too thin, and the flavor
of the
canned coconut milk tasted kind
of «tinny» to me.
I doubled the recipe and added a
can of full fat
coconut milk and red pepper flakes at the
end.
Here is an example where I hit my macros... but as you
can see there was some delicious right sizing happening at the
end in the form
of my super yummy «hybrid» whipped cream where I mix heavy whipping cream and
coconut milk (this and other delicious treats will be posted to the site and available in my keto ebook soon!
If you don't want to use
coconut milk, you
can certainly sub almond
milk or your dairy - free
milk of choice (check out the note at the
end of the recipe).
I
ended up doubling the recipe and using a whole
can of unsweetened Pumpkin puree and two
of coconut milk.