Why I love coconut milk (it’s probably not what you think!)

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By: Leanne Ely


Happy Tuesday, Y’all!

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

There are a lot of producers of coconut milk making it easy to pick up this delicious drink at the grocery store. Easy to swap dairy milk for coconut milk, it’s always in my blender in the mornings, making my breakfast in a glass smoothie!

Coconut milk is rich in MCT (medium chain triglycerides) which gets used for fuel and is not stored as fat and satiates, keeping you full. Coconut milk is also rich zinc (think pretty skin), potassium (helps normalize blood pressure) and selenium (may decrease joint inflammation).

After all that, I know you’re going to want to keep some in your fridge!


Here’s a TRICK:

Slip a little coconut milk in your cooking (fabulous with curries!) the antimicrobial nature of the coconut milk will help keep the cooties at bay!

And a TIP:

You can buy coconut milk in the can or the dairy case. My recommendation is go with the fresh stuff (So Delicious and Silk both make it, as does Trader Joe’s if you’re fortunate to live near one). Not only is it cheaper this way, but it’s fresher, too.

And your RECIPE:

Lemon Infused Crab Cakes


16 ounces crab meat
1/4 cup chopped fresh parsley
1/2 cup almond flour
Sea salt and freshly ground black pepper to taste
1/4 teaspoon ground paprika
1/8 teaspoon ground cloves
1/8 teaspoon ground mustard seed
1/8 teaspoons ground nutmeg
1 1/2 tablespoon lemon juice
1/2 tablespoon lemon zest
1/4 cup unsweetened coconut milk
1 large egg

To Assemble: In a large mixing bowl, mix all ingredients together.

On a large sheet of plastic wrap, take crab meat mixture and pat into patties. Wrap each crab cake individually.
In a 1 gallon freezer bag, add wrapped crab cakes.

Seal bag, squeezing out excess air.

To prevent freezer burn, place the filled bag in a second 1-gallon freezer bag; carefully squeeze the bag to force out any air, then seal. On the outside of the bag, label with the recipe name and date of preparation; place it in the freezer.


Defrost your freezer meal the night before in the fridge. If you don’t have a full thaw at cooking time, remove it from the holding bags and place it in a sink of water to speed-thaw your food. New rules allow for thawing in hot water (100 degrees) with no issues regarding quality or safety (old rules said to use cold water for thawing, but this is no longer necessary – hot water is fast, effective and safe).


At time of cooking ingredients:
2 teaspoons olive oil

Cooking Instructions: In a large skillet, heat oil over medium and add crab cakes. Cook for 3 to 4 minutes per side, until brown on the outside and cooked through on the inside. Serve warm.

If you want more fabulous recipes like this one (which is from our current Freezer Menu), click here!


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