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!
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
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!
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