Tag Archives: coconut milk

Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup

Ingredients:

Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper

Mushrooms

Broccoli

Green Beans

Spinach

Sea Salt

Water

Tofu Crumble (Gremolata):

Tofu

Tamari

Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!

EAT IT ALREADY!

The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!

Coffee-Coconut Granita

I saw some leftover coffee in the pot and made an impromptu treat!

coffee

coffeecoconut

granita

Ingredients:

2 cups of Coffee

1 cup coconut milk

1 tsp Coconut extract

1-2 tsp Vanilla

3 Tbsp Coconut sugar

Cinnamon, dash

1. Pour (room temperature) coffee and coconut milk in a bowl.

2. Add coconut extract, vanilla, and sugar (to taste) and whisk so it is all well combined.

3. I simply poured the mixture in a Pyrex dish and let it freeze but you could also:

— put in a Popsicle mold

–churn in an ice cream maker

–add ice and blend

4. Once it is frozen (at least 3-4 hours) take it out of the freezer and let it sit for a few minutes before scraping the ice.

5. Bowl and mmmm! I kept it simple but chocolate chips, dulce de leche, whipped cream etc. would be welcome additions to take this granita over the top mmmm!

 

Meyer Lemon Sherbet with Strawberry Syrup

yum!

This recipe was inspired by the box full ofΒ MeyerΒ lemons mailed fresh from a friend in California! Mrs. Schoeneck you’re wonderful, thank you for sharing!

Ingredients:

5 Meyer Lemons, zest and juice

2 cans Coconut Milk, canned

2 tsp. Rose Water

1/2 cup Agave

sherbert

1. Zest and juice lemons.

2. Mix in a bowl with coconut milk, rose water, and agave. Add more agave/rose water to your taste preference.

3. Pour mix into ice cream maker and let the machine do all the work! In about 20-30 minutes it should be done. Put in freezer and keep until it is all gone.

DAILY DOUBLE!

Ingredients:

Water

Rose Water

Sugar

Strawberries

1. Dice strawberries and add to a bowl w 2 tsp sugar and rose water. Allow to marinate.

2. Add to a pot with water and bring to a boil. Cook until the water evaporates and a thick syrup is formed.

3. Cool and refrigerate.

*This was my first attempt at making ice cream-ish and I love the combination of the creamy coconut milk against the tangy citrus. Needless to say, many more derivations of this recipe is to come! The strawberry syrup adds a little sweetness and texture against the sour-creamy-tang of the sherbet.

Note: The strawberry syrup was inspired by my love Bebe! <3<3<3

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