Braised Pumpkin With Coconut Milk Recipes

EASY BRAZILIAN PUMPKIN COCONUT DESSERT WITH FEW INGREDIENTS

Easy Brazilian Pumpkin Coconut Dessert with Few Ingredients image

This pumpkin dessert is very famous in Brazil and is eaten everywhere - we call it Doce de Abóbora com Coco. You only need 5 ingredients. Serve cold or at room temperature. It is usually eaten with queso fresco, but I like to serve it with goat cheese or eat it on bread.

Provided by Rita

Categories Brazilian Recipes

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

1 (2 pound) fresh pumpkin, peeled and cut into 1-inch chunks
2 cups white sugar
2 cinnamon sticks
10 whole cloves
1 ½ cups unsweetened dried coconut

Steps:

Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
Transfer to a container with a lid and refrigerate.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 83.8 g, Fat 15.3 g, Fiber 5.6 g, Protein 3.3 g, SaturatedFat 13.4 g, Sodium 14.7 mg, Sugar 70.4 g

SUNNY'S COCONUT MILK BRAISED PORK LOIN

Sunny's Coconut Milk Braised Pork Loin image

Provided by Sunny Anderson

Categories main-dish

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 teaspoons hot Hungarian paprika
2 teaspoons bourbon-smoked sea salt (or any other smoked salt)
1 teaspoon onion powder
Freshly ground black pepper
One 3-pound double loin pork roast, tied together (each half is about 1 1/2 pounds)
2 tablespoons unsalted butter
2 tablespoons olive oil
4 apricots, pitted and sliced
8 to 10 sprigs fresh thyme
4 cloves garlic, smashed
One 4- to 6-inch stalk fresh rosemary
About 3 cups coconut milk
Salt, if needed
1 cup chopped fresh parsley
1 teaspoon lime juice

Steps:

For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour.
In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends!
For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.
Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.

COCONUT MILK BRAISED GREENS

Coconut Milk Braised Greens image

Recipe from Whole Foods. States, "Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale or mustard greens for the collard greens, if you like."

Provided by januarybride

Categories Collard Greens

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

salt
2 bunches collard greens, stemmed and roughly chopped (about 1 pound total)
2 tablespoons olive oil
1 small yellow onion, thinly sliced
3/4 cup coconut milk
1 tablespoon lemon juice
black pepper

Steps:

Bring a large pot of salted water to a boil. Add greens and cook for 2 minutes; drain well and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, 5 to 7 minutes. Add greens, coconut milk and lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.

PUMPKIN SOUP WITH COCONUT MILK

Pumpkin Soup with Coconut Milk image

The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!

Provided by Pip

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 15

Ingredients

1 large sweet potato
1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
3 large carrots, peeled and cut in half
2 large red onions, halved
¼ cup cold-pressed extra-virgin olive oil
1 teaspoon flaked sea salt, or to taste
½ teaspoon ground allspice
1 pinch ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch ground black pepper
4 cups chicken stock
2 (13.5 ounce) cans coconut milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
Bake in the preheated oven until soft, about 45 minutes.
While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
Bake in the preheated oven until soft, 30 to 40 minutes.
Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
Puree soup using an immersion blender until smooth.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g