Egg Custards

Ingredients.....per 1 cup of custard. Adjust accordingly.

2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract
fruit/nuts/spice

Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.

Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.

Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon

Note: You can adjust this to family size custards...just bake longer.

Chocolate Coconut Pudding Pops

Ingredients:
1 can coconut milk
2 Tbs arrowroot (or other GF thickener)
2 Tbs unsweetened cocoa powder (or carob
1/3 cup maple syrup
1 Tbs butter (or coconut oil)
1 Tsp Vanilla extract

Whisk to combine above in a saucepan
Heat until thickened
Turn off heat
Add butter and vanilla.
Pour into popsicle molds and chill thoroughly

Coconut Milk Soups

NT COCONUT CHICKEN SOUP

Serves 4

1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)

This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.

Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.

Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock


Tomato, Coconut, Corn Soup

1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste

Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.

Sizzling Coconut Shrimp Cakes

Here is another yummy that my friend Kerry Ann recommends. My family LOVES these.

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Originally this recipe comes from The Pampered Chef

Ingredients:
8 ounces peeled, de-veined, cooked shrimp, finely chopped
1 tbs peeled and finely chopped fresh ginger root
1/4 cup thinly sliced green onions with tops
1/4 cup finely diced red bell pepper
1/4 cup grated carrot
1 lemon, juiced
1/4 cup mayonnaise
1 egg
2 tsp rice vinegar
2 garlic cloves, pressed
1/3 cup bread crumbs of your choice (gluten free - cooked rice works great)
1/4 tsp cayenne pepper
1 cup coconut flakes, lightly toasted

Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.

Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.

Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped cilantro, 2 tsp lime juice and 1/2 tsp Thai red curry paste.

Coconut Lamb Curry

Ingredients:
2 lbs Ground Lamb
2 cups chickpeas, soaked and cooked according to NT (or canned)
2 tsp salt
1/2 tsp black pepper
2 tbs curry powder
2 sweet potatoes, peeled and diced
1/2 Cauliflower, diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 cup peas, frozen

Brown the ground lamb and onions together in a skillet with a little oil until the onions are soft.Add the curry powder and cook for one minute. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, cauliflower, coconut milk, stock, hot sauce, tomatoes, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen peas. Serve over cooked rice.

Coconut Beef Stew

I made the YUMMIEST meal tonight. I got the basic recipe from a friend online. Of course I added my own flair. Here is what I came up with. My family LOVED it. They had 2nd & 3rds and asked for me to make it again soon.



Ingredients:
2 lbs Stew Beef
1 medium Onion or several shallots, diced
Coconut oil
Pamela's Baking Mix
1 red pepper, cut into bite size chunks
1 - 32 oz can Fire Roasted diced tomatoes
1/2 lbs of Cremini Mushrooms, chopped bite size
1 can coconut milk
2 sweet potatoes, cubed
Salt and pepper to taste
2 Tbs. Thai Chili Sauce
Reisling Wine

Cut beef into large chunks. Season the baking mix and toss the beef to coat. Heat coconut oil in the cast iron dutch oven. Add onions/shallots start to caramelize. Add the beef to sear the outsides a few pieces at a time. When done add them to the crockpot. When all done de-glaze the pot with wine and dump juices/scrapings into the crockpot.

Add red pepper, tomatoes, sweet potatoes, mushrooms, coconut milk and chili sauce to the crockpot. Cover, lower heat, simmer for 8 hours on low or 4 hours on high.

Serve over cooked short grain brown rice with butter.