Pina Colada Shake
Provided by: Gail Davis

2 scoops Purely Decadent Made with Coconut Milk ice cream, Coconut flavor
1 cup So Delicious Coconut Milk Beverage, Original flavor
1 cup fresh or frozen pineapple chunks
2 ripe bananas
2 medjool dates

Blend all together and serve immediately. Makes 2 servings.

Coconut Dream Cupcakes
Provided by: Gail Davis

1 1/3 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup coconut oil
1 cup So Delicious Coconut Milk Beverage (Original or Vanilla)
1 cup evaporated cane crystals
1 teaspoon vanilla extract
1 tsp coconut extract
1/2 cup shredded unsweetened coconut

1. Preheat oven to 350°F and line muffin pan with cupcake liners.

2. Sift together four, baking powder, and salt in a medium sized bowl.

3. Melt coconut oil in a small saucepan over very low heat. Once melted, turn the heat off, and and leave the pan on the stove so that the oils stays warm and does not solidify.

4. In a separate bowl, mix together coconut milk beverage, sugar, vanilla, and coconut extract. Stir in the melted coconut oil. Add the flour mixture to the wet mixture in 1/2 cup batches, beating well after each addition. Mix until smooth, then fold in the shredded coconut.

5. Pour into cupcake liners until 2/3 full, and bake for 25 minutes, or until centers come clean. Remove from oven, and transfer to a wire cooling rack. Cool completely before frosting.

Frosting:

1/4 cup Earth Balance non-hydrogenated shortening
1/4 cup Earth Balance Buttery Spread, softened
2 1/2 cups powdered sugar, sifted
1 tsp vanilla extract
1/2 tsp coconut extract
3 Tablespoon So Delicious Coconut Milk Beverage
1 cup shredded unsweetened coconut

1. Cream together the margarine and the shortening until well combined.

2. Add the sugar in 1/2 cup increments and beat well, adding a little splash of coconut milk beverage after each addition of sugar.

3. Add vanilla, and beat until light and fluffy.

4. Frost cupcakes and sprinkle generously with coconut.

Jungle Chai
Provided by: Gail Davis

An exotic blend of Indian spices with overtones of coconut.

3 cups water
3 Red Rooibos tea bags
4 1-inch slices of fresh ginger root, peeled
4 whole cloves
1 2-inch stick cinnamon
½ teaspoon ground cardamom
1 6-inch vanilla bean, cut into 1-inch pieces
dash of nutmeg
1 tablespoon evaporated cane crystals
¼ cup agave nectar
1 cup So Delicious Coconut Milk Beverage (Vanilla)

Bring water to a boil in a small saucepan. Toss in teabags then add all other ingredients except the milk. Reduce heat, and simmer about 5 minutes, stirring occasionally. Add milk and bring to boil then remove saucepan from heat. Strain through a strainer or coffee filter, and serve hot or in a tall glasses filled with ice. Makes 2-3 servings. Note: You can store unused tea in a glass jar with a tight-fitting lid in the refrigerator for several days.

Bombay to Bangkok Vegetable Curry
Provided by: Gail Davis

1/4 cup dry shredded baking-type coconut, unsweetened
2 Tbsp. coconut oil
1/2 cooking onion, diced or roughly chopped
4 cloves garlic, minced
2 thumb-size pieces ginger, thinly sliced into matchstick-like pieces
1/2 teaspoon curry powder
1 3/4 cups vegetable stock
6 kaffir lime leaves
1-3 tsp. Thai chili sauce (based on heat preference)
3 Tbsp. soy sauce
2 Tbsp. sugar
1 sweet potato or yam, peeled and cut into 1/2 inch cubes
1 cup cauliflower, cut into florets
1 cup fresh button or baby bella mushrooms, sliced
1 red bell pepper, de-seeded and sliced into thin strips
3/4 package firm or extra firm tofu, drained and cut into triangular pieces 1/2 inch thick, - OR - 1 12-oz package tempeh, cut into triangles
1 cup frozen peas
1 cup (or more) So Delicious Coconut Milk Beverage (unsweetened)
1/4 tsp. coconut extract
juice of 1/2 lime
optional: approx. 1 cup eggplant chopped into bite-size pieces or slices

1. Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut turns a light golden brown. Pour coconut into a small bowl as soon as it is toasted, to prevent burning.

2. Replace the wok or frying pan on the stove. Heat coconut oil until melted, then add the onion, garlic, ginger and curry powder. Stir-fry 1-2 minutes, or until onion begins to soften.

3. Turn up the heat to high. Add the stock, plus the lime leaves, chili sauce, soy sauce, sugar, and most of the toasted coconut (reserve 1 to 1 1/2 Tbsp. for later). Stir everything together.

4. Add the sweet potato (or yam), eggplant (if using), and cauliflower. Allow to reach a boil, then reduce heat to medium. Allow to simmer for 2-3 minutes.

5. Add the mushrooms, red pepper and tofu or tempeh, stirring to incorporate. Cover and allow to simmer for 15 minutes, until sweet potato and eggplant are fully cooked.

6. Add the peas, and cook another 2-3 minutes, or until peas have softened but are still bright green. Don't worry if the curry seems too thick with vegetables at this point. Simply stir them in the best you can. The curry will thin out once the coconut milk is added in the next step.

7. Turn heat down to low and add the coconut milk and extract, stirring well. Add up to 1 1/2 cups coconut milk, depending on how much sauce you want with your curry. Stir in lime juice.

8. Remove from heat and taste for saltiness and spice, adding more soy sauce if desired. Add more chili sauce (or fresh-cut chilies) if you prefer it spicier. If you'd like it a little sweeter, add up to 2 more tsp. sugar.

9. To serve, scoop the curry onto individual plates or into serving bowls. Top with a sprinkling of the reserved toasted coconut. Serve with jasmine or basmati rice.

Serves 4.

Coconut Rice
Provided by: Gail Davis

2 Tbs coconut oil
1 onion, chopped
1 stick cinnamon
2 bay leaves
1 green cardamom pod
1 cup jasmine or basmati rice
2 cups So Delicious Coconut Milk Beverage (Original)
1/4 tsp salt
1 Tbsp shredded unsweetened coconut, toasted (optional)

1. Heat coconut oil in a medium frying pan and add the onions, cinnamon, bay leaves, and cardamom, and fry until the onions are softened. Then add rice, and fry for 2-3 more minutes.

2. Transfer to a medium saucepan, add salt and coconut milk and mix well over medium heat. Stir occasionally until the coconut milk comes to a gentle boil (stirring will keep the rice from sticking to the bottom of the pan and burning).

3. Once the coconut milk has begun to gently bubble, stop stirring and turn down the heat to medium-low. Place lid slightly askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut milk.

4. Turn off the heat, but leave the saucepan on the burner. Cover tightly with the lid, and allow to rest for 5-10 minutes, or until you are ready to eat. The rice will "steam" and have a nice, slightly sticky texture). The rice can stay warm this way for up to 1 hour.

When ready to serve, remove the cinnamon stick, bay leaves, and cardamom, and "fluff" rice with a fork. Place into a serving bowl, and garnish with toasted coconut, if desired.

Serves 3-4.

To toast coconut: Place coconut in a frying pan and "dry fry" until light golden brown.

next 5 recipes >>