coconut milk Archives

Steel Cut Oats With Coconut Milk, Berries & Seeds

February 17, 2016 by Kristin

Eggy breakfasts are typically my preference. Heck, I even made an eggy dinner last night! But every once in a while I remember how much I love steel cut oats and I get back on an oats kick. And that’s exactly what happened this weekend.

On Day 1, I worked with what I had: coconut milk, frozen berries, and a mix of pumpkin and sunflower seeds from leftover from a Graze box. On Day 2, I picked up some fresh berries and added a bit of coconut sugar because I was in the mood for something a little more sweet.

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Meyer Lemon Pudding

September 30, 2015 by Kristin

Lemon curd is one of my all time favorite eats. The love stemmed from baking lemon meringue pies with my grandmother every Thanksgiving and Christmas from the time I could balance on a step-stool to reach the stove. My little arm would get so tired from stirring the thick and bubbly filling. And I’d always pretend I scraped as much of the filling as I could into the pie shell, but really I’d leave a fair amount in the pan so I could eat the rest with a spoon.

Years later {and thankfully while living alone}, I discovered that lemon meringue pie filling and lemon curd were the same-ish. I started buying a fancy brand of lemon curd and eating it by the spoonful, similar to peanut butter, for dessert. But knowing how much butter is in lemon curd, it was a habit that needn’t continue.

This meyer lemon pudding recipe is a hybrid between lemon curd and stirred vanilla pudding. Tart like curd, creamy like pudding, but without any of the dairy that’s common in both. Made with coconut milk and coconut oil, this dessert is completely dairy free and completely delicious.

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Chilled Charred Pepper & Sweet Corn Soup

July 15, 2015 by Kristin

Today was the first noticeably scorching hot day this summer. As I lowered into my car and avoided direct skin to seat contact, I eyeballed a 101 degree reading on my dash. I thought “yikes!”. And then I thought about soup. Confused, I redeemed myself {to myself} with ideas of chilled soup. Because chilled soup in 101 degree weather makes sense.

A few minutes after arriving home, I had my mind set on this soup. But after flying to and from Dallas today, I also had my mind set on not braving the Whole Foods crowd. The likelihood of Fresh Plus, my neighborhood grocer, having golden beets was oh so slim. And I didn’t feel much like roasting beets anyway..

But what I did feel like doing was setting cutesy bell peppers on fire. And then putting all of the lovely bits of char into a {coconut} cream-based soup.

I really enjoyed how the sweetness of the corn paired with the smokiness of the peppers. And even more so, I appreciated how creamy this soup was, naturally, without cream.

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Ceviche de Lenguado {Homemade}

July 12, 2015 by Kristin

I found it, the summer 2015 must-have-in-my-fridge food. Ceviche. Peruvian, ceviche de lenguado, with a splash of coconut milk, to be exact. Having a bowl of chilled, citrusy seafood waiting for you after a few hours in the sun is.. a dream. And being that ceviche is on the simpler side of dishes to make, it’s a dream that can be realized quite easily.

While hunting for recipes, I had a particular ceviche in mind from a teeny, tiny Peruvian restaurant I went to while visiting my friend, Kristin, in Ft. Myers, Florida. Shockingly, the only ceviche de lenguado recipes I could find were in Spanish and didn’t include coconut milk. But I finally stumbled upon this ceviche recipe that helped me to the finish line.

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