Alana in Canada Posted November 9, 2012 Share Posted November 9, 2012 I feel kind of stupid for asking this question, but I have most of a can of coconut milk left over from making something with it last night and I don't have a clue what to do with it. I also bought a coconut last week--and I don't know what to do with it, either. Any suggestions? Links to whole30 compliant recipes? Thanks. Link to comment Share on other sites More sharing options...
Susan W Posted November 9, 2012 Share Posted November 9, 2012 You can use it in your coffee or other meals. Pour it into another container (to get it out of the metal can) and stick it in your fridge. Tons of recipes for it on this site. As far as your coconut, you can grate the meat and sprinkle it on any foods as a healthy fat (plus delish) or just eat the meat. Link to comment Share on other sites More sharing options...
jrustdc Posted November 9, 2012 Share Posted November 9, 2012 Use it as you would milk or cream - add some to cooked squash to make a soup, mix with curried vegetables for a curried cream sauce, put it in your coffee. It substitutes very well anywhere I have tried it. Link to comment Share on other sites More sharing options...
Xandra Posted November 9, 2012 Share Posted November 9, 2012 Make cauliflower rice. Add to sauces to give creaminess. Link to comment Share on other sites More sharing options...
Renee Lee Posted November 9, 2012 Share Posted November 9, 2012 hair mask! http://www.organicauthority.com/delicious-beauty/diy-homemade-hair-mask-hair-treatment.html Link to comment Share on other sites More sharing options...
Alana in Canada Posted November 10, 2012 Author Share Posted November 10, 2012 Make cauliflower rice. Add to sauces to give creaminess. That's how I got into this situation! Thanks for the suggestions. Link to comment Share on other sites More sharing options...
Loraine Posted November 12, 2012 Share Posted November 12, 2012 I freeze left over coconut milk, then I can add t cube or two to sauces with no wastage. Link to comment Share on other sites More sharing options...
Susan W Posted November 12, 2012 Share Posted November 12, 2012 I freeze left over coconut milk, then I can add t cube or two to sauces with no wastage. That is a great idea Loraine. Link to comment Share on other sites More sharing options...
Breezygoat Posted November 16, 2012 Share Posted November 16, 2012 I love using coconut milk to make creamed kale. I just simmer some nice lacinato kale in a covered skillet in home made chicken stock and coconut milk, and toss in a few garlic cloves. Season with salt, black pepper, a pinch of crushed red pepper and a splash of vinegar (white wine vinegar or cider vinegar are my favorites). When the kale is close to the texture you enjoy, uncover the skillet and let the sauce reduce a bit. Add an additional splash of vinegar just before serving. Serve the creamed kale over a perfectly grilled, piping hot steak alongside a cool, crisp salad...ok, I'm making myself drool! Have fun! Link to comment Share on other sites More sharing options...
Alana in Canada Posted November 16, 2012 Author Share Posted November 16, 2012 Thanks. I think I'll freeze some of it. Link to comment Share on other sites More sharing options...
TrayS Posted November 16, 2012 Share Posted November 16, 2012 Mix it in with a pureed baked butternut squash and some cinammon. YUM Link to comment Share on other sites More sharing options...
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