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Almost sweet, these succulent little shrimps are coated in crunchy coconut goodness. Several of my clients and their children adored them, making these a family-friendly option. I recommend pan-frying these, but the oven at high heat can work as well. If you do not need them gluten-free use the panko breadcrumbs instead of the rice puffs.
No form of coconut is left untouched for this sassy granola. The only other addition are dates, but if you prefer trying out coconut sugar instead, by all means go for it!
White beans are given a little lime & coconut and then mixed and mashed all up. This alternative to traditional refried beans calls for tropical inspired salsas and flavors. The recipe uses coconut juice, which is increasingly popular but coconut milk or just water could be used instead.
Brown rice is steamed and simmered in either coconut juice or the coconut liquid that may be leftover when cooking with just the “cream” of the full fat coconut milk. Just remember not to shake the coconut milk and the cream will scoop off easily.
A hint of the spice blend garam masala gives it an Indian flare and the coconut milk adds to the sauciness. Perfect for meat, such as the Indian Turkey Meatballs or even drizzle over a coconut poached fish.
Avoid shaking the coconut milk before opening it and use the liquid part rather then the cream that floats on top. Extra coconut cream can be frozen. Coconut juice also works.
