Cuckoo for Coconuts (+yearly Menu-Mailer sale not to be missed!!!)

Share on facebook
Share on twitter
Share on pinterest

By: Leanne Ely


It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?

Today’s focus is on: COCONUT MILK

Contrary to what many folks think, there’s a big difference between coconut milk and coconut water. Some people consider the clear liquid found inside a coconut to be its milk, but that stuff is actually coconut water. Coconut milk is made from the flesh of the coconut.

Coconut water is a thin, clear liquid often used to quench thirst, where coconut milk is thick and white and most often used in smoothies or as a replacement for dairy products. Oh, did I mention coconut milk also tastes sweet and delicious?

Coconut milk comes in cans and cartons. I like the So Delicious brand of coconut milk for my smoothies and I use canned coconut milk (which is a lot thicker and more rich) for soups and curries.

Coconut milk is high in iron, Vitamins C, E, selenium, copper, manganese, protein and selenium so it’s a good healthy choice, too!

Now for your Trick:

Try swapping out almond milk for coconut milk in your next smoothie for a little change of pace!

Your Tip:

Leave a can of coconut milk in the fridge for a few hours and when you take it out, you’ll notice a very thick cream on top of the can. That solidified coconut milk makes a delicious Paleo-friendly dessert topping! Use the remaining liquid for your next smoothie.

And your Recipe:

Fragrant Coconut Chicken
Serves 6

6 (4-oz.) boneless skinless chicken breast halves
3 cloves garlic, pressed
1 teaspoon ground cardamom
1/2 teaspoon fennel seed, crushed
1/4 teaspoon ground allspice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cups sliced onion
1 cup sliced carrots
1 (15-oz.) can garbanzo beans, drained and rinsed
1 1/2 cups low sodium chicken broth
1 1/2 cups unsweetened coconut milk
1 cup sliced white button mushrooms

In a slow cooker, combine all ingredients except mushrooms; blend well. Cover and cook on LOW for 6 to 8 hours or until chicken is fork-tender. Stir in sliced mushrooms during the last 15 to 30 minutes of cooking time. When mushrooms are tender, chicken is done and vegetables are fork-tender, serve and enjoy!

Whether you’re a fan of coconuts or not, I know you’re into getting dinner on the table, stat! Our yearly Menu-Mailer sale with throwback back pricing from 2001 will make you a happy camper, guaranteed! (And don’t worry, if you’re already a member, we’ll add on to your membership!). Get yours now–this sale will not last!

Coconut milk recipe

0 Responses

  1. Since I am allergic to onions I usually omit them or substitute for celery to moistness. In this case, I will try swapping out for daikon radish and also switch the sweet carrots for turnip. Do you think that will be a good combination?

  2. We love whipped coconut cream at our house – made with a touch of maple syrup and vanilla. It’s so much better than traditional whipped cream! A quick tip I discovered to make it even easier: Put the can in the fridge upside-down. Then once ready, turn it back over, open it and pour off the liquid. This way you easily get all of the cream off without having to fish pieces out of the liquid.

Leave a Reply

Your email address will not be published. Required fields are marked *