COCONUT MILK
Provided by Food Network
Time 6m
Yield 1½ c (360 ml)
Number Of Ingredients 2
Steps:
- 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 3 minutes or until desired consistency is reached. Chill or serve immediately.
- Strain through a fine mesh sieve or filtration bag for a smoother drink.
RESTAURANT STYLE COCONUT RICE (COCONUT MILK)
This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandan leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).
Provided by Nagi | RecipeTin Eats
Time 17m
Number Of Ingredients 8
Steps:
- Rinse rice in water until the water runs pretty clear. (Note 1)
- Drain rice then soak in water for 15 minutes. Then drain.
- Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
- Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
- Leave for 14 minutes.
- Remove from heat, and rest, undisturbed, for 10 minutes.
- Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.
Nutrition Facts : ServingSize 148 g, Calories 192 kcal
COCONUT LOAF
Mary Ann Dudek suggests a cup of tea when enjoying a slice of this cake-like bread. "It does well at bake sales and is a wonderful gift-particularly for coconut lovers," says the Cleveland, Ohio baker.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 9g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 215mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CAULIFLOWER COCONUT CURRY
Everybody loves this coconut curry! This easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes. Dinnertime win.
Provided by Sonja Overhiser
Categories Main Dish
Time 35m
Number Of Ingredients 15
Steps:
- Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.
- Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.
- Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.
- Garnish with chopped cilantro, and serve with brown rice.
Nutrition Facts : Calories 209 calories, Sugar 6 g, Sodium 374.2 mg, Fat 6.7 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 32.9 g, Fiber 8.6 g, Protein 7.1 g, Cholesterol 0 mg
HOW TO MAKE COCONUT MILK AT HOME & 7 EASY VEGETARIAN RECIPES USING COCONUT MILK
how to make coconut milk in just 10 minutes and various easy Indian vegetarian recipes using coconut milk.
Provided by Sravanthi
Categories Drinks
Number Of Ingredients 2
Steps:
- If using fresh coconut, break the coconut. Collect the water( it's the coconut water) and chop the white flesh of coconut into small pieces.
- If you are using frozen grated coconut, thaw the coconut and add 2 cups of tightly packed coconut to the blender.
- Add 1 cup water to the chopped coconut and blend it for 5 minutes. Make sure to stop the blender in between to avoid getting overheated.
- Strain the mixture using a nut milk bag or strainer or cheesecloth. The strained white liquid is coconut milk, usually called thick or first extract coconut milk.
- Now put the residual coconut mixture into the blender again and add 1 to 1.5 cups of water. Blend it for 3 to 4 minutes.
- Extract the coconut milk like you did before into another bowl, and this yields a little thin coconut milk and called second extract coconut milk or thin coconut milk.
- If you do not want to extract twice, add 2 cups of water for one coconut (approximately 2 cups of grated coconut), blend it smooth, and squeeze the milk.
COCONUT MILK COOKIES
These crunchy cookies are inspired by Thai cookies called Tong Ek (Golden Cookies). Baking with coconut milk plus shredded coconut adds tropical coconut flavor and cacao nibs add crunch. These delicious cookies are ideal for every coconut fan!
Provided by Wendy Sondov
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
- Cut in the butter with a fork, until the dough is crumbly like coarse meal.
- Mix in the yolks, vanilla, and coconut milk.
- Fold in the nibs (or chocolate chips) and coconut until evenly distributed.
- Using a small (2 teaspoon)cookie scoop, place balls of dough on the prepared cookie sheet 1"-2" apart.
- Top each coconut cookie dough ball with a pinch of shredded coconut and a few cocoa nibs (or mini chocolate chips).
- Bake cookies for 12-14 minutes until golden brown.
- Cool five minutes on the baking sheet before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to one week.
- **To make homemade coconut milk: In a small saucepan combine 1 cup of unsweetened shredded coconut with ½ cup of water. Bring to a boil. Remove from heat and allow the coconut to seep for 30 minutes. Strain out the shredded coconut through a sieve. To make coconut cream follow the same process using ½ cup of milk instead of water.
Nutrition Facts : Carbohydrate 9 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 15 mg, Sodium 30 mg, Fiber 1 g, Sugar 5 g, Calories 83 kcal, ServingSize 1 serving
TRADITIONAL MEATLOAF
My daughter hated meat loaf until I made this recipe adapted from other recipes I have read. Now she wants it once a week. I think it is the sweet topping that made the difference.
Provided by Karen From Colorado
Categories Meat
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine eggs, milk, and Worcestershire.
- Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
- Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
- Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
- Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.
Nutrition Facts : Calories 304.2, Fat 14.8, SaturatedFat 6, Cholesterol 140, Sodium 696.6, Carbohydrate 14, Fiber 0.9, Sugar 4.8, Protein 27.6
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50 BEST COCONUT MILK RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2016-02-24Estimated Reading Time 7 mins
- Malai Prawn (Creamy Prawn Curry) Known by the shortcut name Malai prawn, this creamy prawn curry is a highly flavored Bengali delicacy. It features heads-on prawn (though you can substitute shelled and deveined jumbo shrimp) cooked in a thick coconut milk gravy with whole spices.
- Easy Coconut Rice Made in a Rice Cooker. Use your rice cooker to make restaurant-style coconut rice for serving with curries, stir-fries, and seafood dishes.
- Chinese Raspberry Snowflake Cake. Chinese raspberry snowflake cake is a traditional Chinese dessert with an evocative name. Cute and fruity, the creamy, gelatin-based cake is coated with coconut shreds, resembling freshly fallen snow.
- Dirty Chai Latte. Iced dirty chai lattes (it's the added espresso that makes them "dirty") are sweet, creamy, and nicely-spiced. It's the perfect afternoon pick-me-up on a hot day.
- Bibingka (Filipino Coconut Rice Cake) Bibingka is a coconut rice cake eaten at Christmas celebrations in the Philippines. More savory than sweet, it is typically garnished with cheese, coconut shreds, and duck egg slices.
- Fresh Coconut Layer Cake. This gorgeous two-layer coconut cake makes a wonderful dessert for Easter, Mother's Day, and other special occasions. Coconut milk makes it ultra-moist and fluffy, and grated coconut is included in the batter for good measure.
- Jamaican Bammies (Cassava Bread) You need just 3 ingredients, and 30 minutes, to whip up a plate of Jamaican bammies, the thick flatbread fritters traditionally served with fried fish or salt fish.
- Thai Basil Shrimp. When your summer garden or farmer's market is bursting with fresh basil, use it to transport your tablemates to Thailand. Our restaurant-style Thai basil shrimp takes under 30 minutes to prepare, and is always a hit.
- Vegan Buttercream Frosting. In just 5 minutes, and with 4 ingredients, you can whip up a vegan buttermilk frosting to rival any from a bakery. It's the perfect creamy frosting for finishing off a vegan cake for a party, or icing vegan cupcakes destined for the bake sale.
- Vegan Impossible Swedish "Meatballs" Skip the run to the store when you're craving Ikea meatballs. There's no need to leave home, or sacrifice a vegan diet, with our genius recipe for Swedish "impossible" meatballs.
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- Open the can of coconut milk and combine the contents THOROUGHLY. The thick, heavy fat separates from the thin milk and MUST be recombined before using. This is most easily done in a blender, food processor, or electric mixer, but can also be done with vigorous whisking. When the fat is completely blended with the liquid the consistency should be similar to dairy cream or milk.
- In a large mixing bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla.
- In a medium bowl, whisk together the flour, shredded coconut, and baking powder, then add to the liquid mixture. Mix until just combined.
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HOW TO SUBSTITUTE FOR COCONUT MILK: 4 CLEVER SWAPS - …
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- Greek Yogurt. Greek yogurt makes an excellent 1:1 substitute for coconut milk in curries, soups, and savory dishes of all kinds says cookbook author Jules Clancy.
- Heavy Cream. This swap obviously doesn’t have the subtle coconut flavor of the real stuff. However, heavy cream does mimic the rich and creamy mouthfeel of coconut milk and is equally versatile in the kitchen.
- Soy or Almond Milk. Looking for a vegan substitute for coconut milk? No problem. According to chef extraordinaire Nigella Lawson, both soy and almond milk are adequate (albeit slightly thinner) stand-ins for the ingredient.
- Evaporated Milk. This swap could not be any easier. Per the foodie pros from On the Gas, you can just use evaporated milk as a 1:1 substitute for coconut milk and you’re all set.
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