#coconutmilk

Enjoy a rich and smooth dessert without deviating from your Paleo diet by making this simple Paleo chocolate ice cream recipe. This healthy dessert substitute, made with raw cacao powder, coconut milk, and maple syrup, will definitely quench your sweet tooth.

Ingredients: 2 cans 13.5 oz each full-fat coconut milk. 1/2 cup raw cacao powder. 1/3 cup maple syrup. 1 teaspoon pure vanilla extract. Pinch of sea salt.

Instructions: Chill the cans of coconut milk in the refrigerator overnight. Open the cans of coconut milk and carefully scoop out the thick coconut cream that has risen to the top, leaving the watery liquid behind. In a blender, combine the coconut cream, raw cacao powder, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

A comforting and flavorful stew made with cauliflower and coconut milk, infused with aromatic spices. This Cauliflower Coconut Stew is a hearty and satisfying meal perfect for chilly days.

Ingredients: 1 medium cauliflower, cut into florets. 1 can 14 oz coconut milk. 1 onion, chopped. 2 cloves garlic, minced. 1-inch piece ginger, grated. 1 can 14 oz diced tomatoes. 2 cups vegetable broth. 1 tsp turmeric powder. 1 tsp cumin powder. 1 tsp coriander powder. Salt and pepper to taste. 2 tbsp oil. Fresh cilantro for garnish.

Instructions: Set the oil on medium heat in a large pot. Put in the ginger, onion, and garlic. Add the onion and cook it until it becomes clear. Put in the cauliflower florets and the spices salt, pepper, turmeric, cumin, and coriander. Bring it to a boil. Add the vegetable broth, coconut milk, and diced tomatoes. Mix things together well. Lower the heat, cover, and cook the stew for 20 to 25 minutes, or until the cauliflower is soft. Make the seasonings taste better. Serve hot with fresh cilantro on top. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Pitaya Moon Milk is a refreshing and healthy drink that is great for unwinding and relaxing. The bright pink color of pitaya and the smooth texture of coconut milk make for a beautiful sight.

Ingredients: 1 pitaya dragon fruit, peeled and cubed. 1 cup coconut milk. 1 tablespoon honey or agave syrup. 1/2 teaspoon vanilla extract. Pinch of ground cinnamon. Optional: edible flowers for garnish.

Instructions: In a blender, combine the pitaya cubes, coconut milk, honey or agave syrup, vanilla extract, and ground cinnamon. Blend until smooth and creamy. Pour the mixture into a glass. Garnish with edible flowers if desired. Serve chilled and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These roasted banana popsicles are a vegan treat that tastes great and is very creamy. When you roast the bananas, they get even sweeter, and when you add the coconut milk, the texture gets rich and velvety. You can make it your own by adding vegan chocolate chips for an extra sweet touch.

Ingredients: 4 ripe bananas. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 cup coconut milk. 1/4 cup vegan chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Peel the bananas and slice them in half lengthwise. In a small bowl, mix together the maple syrup, vanilla extract, and cinnamon. Brush the banana halves with the maple syrup mixture and place them on a baking sheet lined with parchment paper. Roast the bananas in the preheated oven for 15-20 minutes, or until they are soft and caramelized. Remove the bananas from the oven and let them cool slightly. Once cooled, place the roasted bananas in a blender or food processor. Add the coconut milk to the blender and blend until smooth. If desired, stir in the vegan chocolate chips. Pour the mixture into popsicle molds, insert popsicle sticks, and freeze for at least 4 hours or until firm. To unmold the popsicles, run warm water over the outside of the molds for a few seconds and gently pull the popsicles out.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Coconut Milk Braised Chicken is a tasty and comforting dish made with soft chicken thighs that are cooked in a rich coconut milk sauce with fragrant spices. It's great for a cozy dinner and doesn't have any gluten.

Ingredients: 4 chicken thighs, bone-in and skin-on. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon ground ginger. 1 teaspoon ground turmeric. 1 can 13.5 oz coconut milk. 1 cup chicken broth. 1 tablespoon gluten-free soy sauce. Salt and pepper, to taste. Chopped fresh cilantro, for garnish.

Instructions: Season chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove from skillet and set aside. In the same skillet, add diced onion and cook until softened, about 3 minutes. Add minced garlic, ground ginger, and ground turmeric. Cook for another 1-2 minutes until fragrant. Pour in coconut milk, chicken broth, and gluten-free soy sauce. Stir to combine. Return chicken thighs to the skillet. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender. Garnish with chopped fresh cilantro before serving.

Prep Time: 10 minutes

Cook Time: 35 minutes

This Butternut Squash Soup, made with coconut milk and fragrant Thai spices, has all the rich and comforting tastes of Thai food. It has just the right amount of sweetness, creaminess, and heat.

Ingredients: 1 butternut squash, peeled and cubed. 1 can 14 oz coconut milk. 1 onion, chopped. 3 cloves garlic, minced. 1 thumb-sized ginger, grated. 2 tablespoons red curry paste. 4 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon brown sugar. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro and sliced red chili for garnish.

Instructions: Add the onion, garlic, and ginger to a large pot and cook them until they smell good. After you add the red curry paste, cook for another minute or two. Coconut milk, vegetable broth, soy sauce, and brown sugar should all be mixed in. Bring to a boil, then lower the heat and let it cook for about 15 to 20 minutes, or until the squash is soft. Pour the soup into a blender and blend it until it is smooth. To taste, add lime juice, salt, and pepper. Add fresh cilantro and sliced red chili on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes