Native Forest is a good brand - claims to be the only canned coconut milk that doesn't use bisphenol-A in the can lining.
I use it in a lot of dishes...curried lentils, coconut-sweet potato beef stew, rice "pudding"....
Curried lentils
Soak 2 cups of green or brown lentils for 12 hours in water at room temp.
Drain & rinse lentils.
Saute 1 onion & a few cloves of garlic in coconut oil until translucent in a large pot.
Add 2 cups of chicken or beef stock & cook until simmering.
Add lentils, reduce temp to low & cook until tender. - about 20 minutes. (The liquid won't entirely cover the lentils, that's okay, just stir often.)
Add a few generous pinches of sea salt & a few generous shakes of curry powder (maybe 2-3 TBSP.)
Add 1/2 can coconut cream or milk (I used Native Forest brand which is *really* creamy.)
Add a bit of honey to taste.
Mix & serve!
*I recently made these & sauteed the onion & garlic in bacon grease instead of CO & used turkey stock instead of my usual chicken stock. It was SOOOO delicious! (but what isn't delicious with bacon grease?
)
Super-Concentrated TF Rice Pudding
Bring to a boil:
1.5 cups stock
Add 1 cup white basmati or jasmine rice (or you could use brown & increase the liquid.)
Cook on warm for 20 minutes, until all liquid is absorbed & fluff with a fork.
Add one can of coconut milk to rice & continue to cook on warm. Add 1-2 tsp of vanilla, cinnamon, nutmeg, raisins & maple syrup to taste.
To add the "super concentrated" part - I add some raw egg yolks after I remove the pudding from the heat & mix around - makes it a little custard-like and/or I roast a couple of beef marrow bones & scoop the marrow into the finished pudding & mix around. The marrow doesn't add any flavor to the pudding, just makes it waaay creamier, which is really yummy.
Coconut Beef Stew
Brown 2 lbs. beef cubes.
Saute an onion in coconut oil.
Add together with beef.
Add *lots* of chopped garlic & a can of coconut milk.
Add 2 cups of beef stock.
Slice in some fresh ginger (I used about a thumb sized chunk.)
Add 2 or 3 peeled, chopped sweet potatoes - the orange ones (garnet or jewel yams).
Simmer until sweet potatoes are mushy.
A few good shakes of curry powder (maybe 2 TBSP.)
Salt & pepper to taste.
The onions all caramelize & the sweet potatoes get all mushy so that they just mixed with the onion like a sauce. The black pepper, curry & ginger added just enough heat while the coconut milk & sweet potato added just enough sweetness. You'll have to mash the cooked sweet potato with a fork to make it a bit like a puree.
: ( Post here though if you want!)
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