I also added some fresh
grated coconut into the batter.
So I guess if I wanted to
grate some coconut into my muffins they should be taro or yam muffins, but I'd need to shimmy up the tall palm tree and snag a coconut and then run to the farm and harvest the taro or yams from the field, run back home with the ingredients... LOL!
Not exact matches
Serve 1 cup full - fat greek yogurt (or
coconut yogurt) Ginger Honey (simply stir lots of freshly
grated ginger
into honey over low heat) 10 - 15 almonds, chopped ground cinnamon
It's one of my favourite vegetables as there are so many amazing things you can do with it —
grate it down and stir through spices and
coconut milk to serve with a spicy curry, roast it in olive oil and cumin for a beautiful side or even cut it
into cauliflower steaks and bake it in the oven for a really delicious main dish.
When the dates are soft place them (including the melted
coconut oil,
grated ginger and apple puree)
into a blender with the raw cacao powder and blend until the mix is totally smooth.
4 ounces fresh
coconut,
grated Vegetable oil for deep frying 2 pounds beef, cut
into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups
coconut milk, recipe here
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3 cups sugar 1 teaspoon vanilla extract 1 quart water 3 cups sugar 1 teaspoon vanilla extract 2 cups freshly
grated coconut 6 medium dried apricots, cut
into thin strips for garnish
For
coconut cream filling: 100 grams
grated coconut 100 grams cold butter cut
into cubes 80 grams sugar 1 tsp.
I also love to incorporate it
into mashed cauliflower, create a pumpkin and brown rice seeded salad
grate it
into omelettes, steam it, make a pumpkin soup with
coconut milk and even add it sliced thinly
into stir fries and curries.
Grate the fresh
coconut meat
into cheese - cloth and wring out the
coconut milk
into the mix.
Generously sharing a wealth of knowledge about island lore and history, Mme. Fournier also enumerated the accompanying side dishes that complete such a meal, and they are really starch - heavy: taro, manioc (often as a pan-baked sweet cake), several types of banana which are customarily wrapped in leafy bundles like some sort of tropical tamale, the islander's omnipresent staple — breadfruit, potato, umara (sweet potato), plus an island chestnut which, along with the manioc, breadfruit and some of the bananas, can be prepared by
grating and mixing with sugar, milk and
coconut milk
into both cakes and puddings.
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly
grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups
coconut milk (not sweetened
coconut cream) 3 1/2 pounds chuck roast, cut
into 1 - inch cubes Fresh basil leaves for garnish
1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups
coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut
into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly
grated coconut
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light
coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon
grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut
into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped
into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of diced tomatoes 1 14oz can of light
coconut milk 1 tbsp fresh
grated ginger ** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp dried)
2 tablespoons
coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut
into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly
grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut
into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced
into strips 1 tbsp
Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger,
grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
Yukon Gold potatoes, peeled and cut
into 1» pieces 6 potol (pointed gourds) or 2 medium zucchini, peeled and cut
into 1» pieces 1 loofah (ridge gourd) or 1 large cucumber, peeled and cut
into 1» pieces Kosher salt, to taste 1/2 cup fresh or frozen
grated coconut 1 tsp.
* 3 Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano pepper, sliced
into thin rounds * 2 teaspoons ground coriander * 1 teaspoon ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon ground cinnamon * 1 teaspoon cayenne pepper * pinch ground cloves * 1/2 teaspoon ground cardamom * 3 cloves garlic, minced * 2 teaspoons
grated fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup
coconut milk * cilantro leaves, for garnish (optional)
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly
grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup
coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut
into small pieces 3 tablespoons evaporated cane juice
This recipe doesn't use
coconut milk; instead uses
grated coconut which is made
into a paste with spices.
The first step is to
grate the cold, hard
coconut oil
into the flour mixture.
1 Can Tomato Paste 1 Can Lite
Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh Ginger,
Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut
Into Half Moon and Sliced Thinly (Optional) 8 Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro
2 Tablespoons Olive or
Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons
Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut
Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup
Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)
Chuck rinsed cashews,
coconut cream, maple syrup,
grated ginger, lime juice, warm agar mixture and an extra 1/4 cup / 60 ml of water
into a blender.
2 tbsp oat flour (or blend rolled oats
into flour in a food processor or spice grinder) 2 tbsp
coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup
grated zucchini 1/4 cup
grated apple (I tried to process it
into sauce but it was too little apple for the food processor, so
grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water
Add walnut / date paste
into bowl with the
grated carrots, stir and mash in together, and add in dried
coconut, vanilla & five spice.
virgin
coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch piece ginger,
grated 2 garlic cloves, minced 2 cups cubed butternut squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn
into small pieces salt and pepper
4 medium - sized sweet potatoes, peeled and cut
into 1 - 2 ″ chunks 3 shallots, peeled and chopped 4 garlic cloves, peeled and minced 1 tbsp freshly
grated ginger root 2 tsp curry powder 3 - 4 cups chicken stock 1 tbsp extra-virgin olive oil (or virgin
coconut oil) 1 can
coconut milk
Grind the fried ingredients with
grated fresh
coconut, khus khus, fried gram, coriander leaves and make it
into a smooth puree.
Grate cold
coconut oil on the large holes of a box grater
into the flour mixture.
Finely
grate frozen
coconut oil with a serrated knife
into 1/4 - inch pieces; add to dry ingredients along with butter, and rub
into dry ingredients quickly with your fingers until butter looks like pea - size crumbles.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut
into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely
grated zest of 1 lime5cm piece fresh galangal or ginger, finely
grated2 tsp shrimp paste (available in the world food section of supermarkets)
Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut
into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup
coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish)
grated Parmesano - Reggiano (optional, for garnish)
Noodle, chicken and aubergine
coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar
Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut
into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely
grated zest of 1 lime5cm piece fresh galangal or ginger, finely
grated2 tsp shrimp paste (available in the world food section of supermarkets)
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar
Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Spoon the bircher
into bowls, top with Greek yoghurt, the remaining
grated apple and almonds or
coconut shavings.
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly
grated ginger 1/2 teaspoon ground coriander 400g tin
coconut milk 1 heaped teaspoon brown sugar or
grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut
into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
One large head of organic cauliflower, washed and cut
into bite - sized florets One pound or more of small red potatoes, skin on — washed and quartered Spray
coconut or olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then
grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed
3 TBS
coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp
grated fresh ginger root 1/2 tsp Swerve (or a drop of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast —
into bite - size pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon, juiced 1/2 tsp cayenne pepper
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove,
grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced
into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted
coconut flakes Chopped macadamia nuts
1 cup dried small black chick peas, soaked overnight 2 tsp
coconut or vegetable oil 1 tsp black mustard seeds 1/2 tsp turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2 dried red chillies broken
into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed)
grated coconut Salt Lemon Juice Small handful coriander, roughly chopped
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut
into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon
grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can
coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut
into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 1 large carrot, sliced 1 poblano pepper, seeded and sliced 2 garlic cloves, minced 1 tablespoon
grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can
coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro
1 tbsp turmeric 1 tbsp garam masala 2 tsp ground coriander 2 tsp ground cumin 2 tsp kosher salt 2 tsp kashmiri red chili powder (or 1 tsp cayenne) 4 cloves garlic, minced 1/2» fresh ginger,
grated (1/2 tsp ground ginger okay) 1 cup yogurt (
coconut yogurt okay) 2 - 3 lbs chicken breast, cut
into large chunks
4 Cups chopped rhubarb (chopped
into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh
grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or
coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 lemon
Ingredients (makes about 700 ml) • 150 ml green apple juice • 150 ml
coconut water • 5 ml tahini paste • 30 ml ginger (
grated) • 15 ml tamarind paste Method Place all ingredients
into a blender, add two ice cubes and blend.
Ingredients: 1 TBSP
coconut oil or olive oil 1 small white onion, diced Pinch of salt, more to taste 1 TBSP finely
grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper, sliced
into thin 2 - inch long strips 1 yellow, orange or green bell pepper, sliced
into thin 2 - inch long strips 3 carrots, peeled... Read More»
It's used in golden milk lattes — those orange - yellow drinks you've probably seen on Instagram — which are made by dissolving the paste
into warm almond or
coconut milk along with a little organic honey and fresh
grated ginger.