And one more
note about the coconut milk.
A note about the coconut milk: despite that fact that I live in Hawaii, it's pretty difficult to get fresh coconuts, so this recipe uses canned coconut milk.
Not exact matches
I am new to working with
coconut milk, so thank you for the
note about mixing the can together.
diced butternut squash —
about 1/2 inch dice 4 cups beef stock 1 can
coconut milk 3 tablespoons fish sauce 4 - 5 button mushrooms, sliced 2 - 3 cups baby spinach leaves 3/4 lb flat iron steak, thinly sliced (* see
note below) 1 large lime — juiced
A
note about using canned
coconut milk: First, make sure you're using
coconut milk and not
coconut cream.
See my
note below the recipe
about the choice of
milk and
coconut butter measurements to help guide you when making this delicious recipe.
Quick question; I see your comment
about recommended substitutions will be in the
notes but I have to ask... Do you think almond
milk could work instead of
coconut milk?
1 can
coconut milk, chilled in the fridge overnight (only the creamy part used,
about 1/2 cups)
NOTE: Leave 2 tbsp
coconut cream for the caramel frosting.