In a large heavy bottom saucepan place coconut oil, heat and add garlic and onion and cook until translucent Throw in chopped celery and cook through Add the broccoli including stems and pour in stock Bring to boil, reduce heat and add seasoning and herbs Simmer for 15 minutes and
stir in coconut milk Place in blender then blend together until smooth and return to pan if it needs reheating Garnish with slithered almonds
Stir in the coconut milk and bring back to a low simmer.
Puree in a blender, return to the pot and
stir in the coconut milk and remaining mushrooms with their liquid.
Stir in the coconut milk.
The next foil package passed inspection so
I stirred it in some coconut milk as per the instructions and am waiting to see the result.
Stir in coconut milk, salt and pepper, add thyme and parsley Garnish with thyme and coconut cream
Return mixture to the pot and
stir in coconut milk, lime juice, and salt (adding more to taste).
Stir in the coconut milk and pour over the cashew cream filling.
Stir in the coconut milk, orange juice and taste for seasoning.
Stir in the coconut milk, along with the tofu and rice.
Return the chicken to the saucepan and
stir in the coconut milk and chicken bouillon.
Icing: Blend butter until soft and fluffy in a standing mixer with the whisk attachment;
stir in coconut milk, lime juice, tequila and (Spirulina, or Matcha, or puree spinach).
Stir in the coconut milk, add a pinch of cayenne and bring the mixture to a rapid simmer.
Stir in the coconut milk and heat through.
Transfer to a medium bowl and
stir in the coconut milk and oil; the marinade will be the consistency of a wet rub.
Stir in the coconut milk, broth, turmeric, soy sauce and sugar.
Stir for about 30 seconds to release the flavors and
stir in the coconut milk.
Stir in the coconut milk, broth, snow peas, soy sauce, cumin, and coriander and bring to a gentle simmer over medium heat.
Remove from heat, and
stir in coconut milk.
Stir in the coconut milk and mix until combine.
Stir in coconut milk and blended tofu until incorporated.
Pour the soup into a medium - sized bowl and
stir in the coconut milk.
In a medium sauce pan, mash bananas and
stir in coconut milk, coconut sugar, and salt.
Stir in the coconut milk and desired amount of water to thin.
Stir in coconut milk and next 5 ingredients (through pepper); cook 30 seconds, stirring constantly.
Add back into the pot and
stir in coconut milk, red pepper, shallots, jalepeno and the remaining corn.
Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened.
Pour the liquid into a pot over medium heat,
stir in coconut milk (discard the water) and season with salt and pepper.
Stir in the coconut milk and season with salt and pepper and a pinch of red pepper flakes.
Stir in coconut milk, rice milk, and maple syrup.
Stir in the coconut milk, water, pineapple juice, soy sauce, and cubed potatoes and sweet potatoes, along with another fat pinch of salt.
Turn off heat and
stir in coconut milk and spinach.
Add water or fish stock and
stir in coconut milk.
Stir in coconut milk; season with salt.