Tag Archives: coconut milk

Low-Carb Indian Rice Pudding

Low-Carb Indian Rice PuddingOK, I love Indian Rice Pudding. It is delightfully sinful and with my recent lifestyle changes (low0carb for life, baby!) I was missing this delicious treat and after 2 batches, I found the perfect recipe! I have to say that this tastes like the real thing and is pretty addictive.

2 tablespoons unsalted butter or ghee
2 cups of uncooked, riced cauliflower (pulse this through the food processor use use a ricer) (or for the regular carb-lovers, use fully cooked long-gran rice or basmati rice)
1/2 cup heavy whipping cream
1/4 cup sugar, honey or sugar substitute
3/4 cup coconut milk
½ tsp. lightly crushed saffron
1/4 teaspoon ground cardamom
1 1/2 ounces raisins (I like to use sugar-free dried cherries, blueberries or chocolate chips)
1/3 cup unsalted slivered almonds

In a large nonstick saute pan over medium heat, melt the butter combine the cauliflower, heavy cream, sugar substitute, coconut milk, crushed saffron (if you have it) and cardamom.

Continue to stir the mixture until it comes up to a boil, decrease the heat to low, cover and allow it to cook for 10-15 minutes until it thickens.

Once the cauliflower has fully cooked, remove from the heat and add the raisins and slivered almonds.

Portion out the “rice” pudding and cover with plastic wrap, have the plastic wrap touch the top to keep it from forming a “skin.”



Cooking 101: Thai Inspired Slow Cooker Coconut Chicken Soup

Thai Inspired Coconut Chicken SoupYes, the theme of cooking 101 continues!

2 pounds whole boneless, skinless chicken breasts or thighs
2 tablespoons fish sauce
4 tablespoons lime juice
4 cups chicken stock
3 stalks lemongrass, peeled and smashed
the zest of the limes that were juiced, cut into long strips (you will pull this back out)
1 inch of fresh ginger, peeled and cut into strips
1 15 ounce can of unsweetened coconut milk
2 whole red chile
2 jalapeño, seeded and sliced
2 cloves garlic, minced
3 tablespoons chopped cilantro

Place all the ingredients but the last one in the slow cooker and allow to simmer for 6 hours.

When fully cooked, using two forks to shred the chicken, remove the lemon grass, add the cilantro and serve.

Almond Joy Muffins

Almond Joy MuffinsWho doesn’t love the delicious nutty and chocolaty flavors found in the famous Almond Joy? I decided to turn my candy inspiration into a muffin. this recipe makes 2 dozen delicious treats.

1 cup butter
2 cups granulated sugar
4 eggs
4 cups all-purpose flour
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
1 cup coconut milk
1 tablespoon vanilla extract
4 cups semi-sweet chocolate chips
1/4 cup slivered almonds
1/4 cup coconut flakes

Preheat oven to 350°F. Lightly grease a two 12 cup muffin pan or line with paper liners.

In a large mixing bowl cream together the butter and sugar until it is very fluffy and opaque. Beat the eggs in, one at a time.

In another bowl, sift together the flour, baking powder and salt.

Mix the dry ingredients and the coconut milk in batches starting and ending with the milk. Mix the ingredients together between the additions and scrape the side of the bowl to ensure everything has been incorporated properly.

Add the vanilla, chocolate chips, almond slivers and coconut flakes. Mix thoroughly.

Divide the batter evenly among the muffin cups and bake the muffins for 30-35 minutes, or until a toothpick inserted into the center of one comes out clean.

Allow the muffins to cool on before removing from the pan.

Crepes Ala Harini

2 large eggs
3/4 cup milk, cream or coconut milk
1/2 cup water
4 tablespoons melted butter
1 teaspoon vanilla
Pinch of salt
1 cup flour
Butter for cooking
Chocolate Ganache


Combine all of the ingredients together and pulse in a blender for 15 seconds. Allow the mixture to cool in the refrigerator so the bubbles will disappear, this will take at least an hour.

Heat a non-stick skillet to medium-low heat and allow the butter to melt and cover the bottom. Pour a tablespoon of the batter and move the pan around to have it coat the pan as thin as possible. Swirl the pan around until it is covered, cook for 30 seconds then flip to allow it to cook for an additional 10 seconds.

This recipe makes 18-22 crepes. Refrigerate up to a week or freeze up to two months.

Top with strawberries, chocolate ganache and powdered sugar.

Topping and filling ideas:
Apples, brown sugar, cinnamon and nutmeg
Spinach, sun-dried tomatoes, mushrooms and herbs
Peaches with brown sugar
Berry compote
Cream cheese with sugar and vanilla