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
1 Cup
Coconut Cream (put
can of cream /
milk in the fridge overnight and scoop off the
thickened cream)
The potato and
coconut milk act as thickeners, in the absence
of which you
can thicken with cornflour or wheat flour.
Because people tend to misinterpret the natural separation
of coconut milk in the
can as spoilage, most
canned coconut milk often includes
thickening agents like guar gum, especially the stuff sold in Western countries.
Print
Coconut, mango and lemon panna cotta Ingredients 150 g silken tofu 200 g coconut cream the thickened coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
Coconut, mango and lemon panna cotta Ingredients 150 g silken tofu 200 g
coconut cream the thickened coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
coconut cream the
thickened coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
coconut cream from a
can of full - fat
coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -L
coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice
of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -LSB-...]
Print Chocolate - hazelnut truffles Ingredients 50 g creamed
coconut highly concentrated
coconut in a firm block 100 g dark chocolate 150 g
coconut cream the
thickened coconut cream from a
can of full - fat
coconut milk 100 g dates previously soaked for minimum 1 hour 150 -LSB-...]
Pin It Ingredients: 50 g cashews previously soaked for minimum 2 - 3 hours 80 g
coconut cream the
thickened coconut cream from a
can of full - fat
coconut milk 2 frozen bananas 1/3 cup blueberries fresh 1 teaspoon maqui berry powder Read... Continue Reading →
Print Chocolate, hazelnut and chickpea truffles Ingredients 120 g dates previously soaked for minimum 1 hour 80 g
coconut cream the
thickened coconut cream from a
can of full - fat
coconut milk 200 g chickpeas cooked and peeled 100 g hazelnuts roasted and ground 100 -LSB-...]
Print Triple chocolate mini bundt cakes Ingredients Chocolate filling 150 g cashews previously soaked in water for minimum 4 hours 100 g
coconut milk the
thickened coconut cream from a
can of full - fat
coconut milk 3 tablespoons
coconut oil 100 g dark vegan chocolate (70 %)-LSB-...]
I made this using 1
can of light
coconut milk and 1/4 cup veggie stock so I didn't need to
thicken with the cornstartch but do add the lime juice anyway.
You
can buy
coconut cream separately, or make your own by chilling a
can of coconut milk and skimming off the
thickened part (save the water for another use, like smoothies).