1 cup butter, at room temperature
2½ cups granulated sugar
3¼ cups all-purpose flour
⅓ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
6 large eggs
1 (13 oz) can unsweetened coconut milk
2 cups shredded sweetened coconut
¼ cup coconut milk
1 cup powdered sugar
½ cup shredded coconut, sweetened
Preheat the oven to 350ºF. Grease and flour a 12-cup bundt pan.
Combine the butter and sugar in the bowl of a stand mixer and beat until light and fluffy, 3-5 minutes.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
With the mixer on low, add in the vanilla and the eggs, one at a time. Scrape down the sides of the bowl, and with the mixer still on low, add in the coconut milk and flour mixture.
Scrape the bowl again and mix until smooth. Stir in the shredded coconut. Pour the batter into the prepared bundt pan.
Bake the cake until a tester inserted in the middle comes out clean. Cool the cake for 30 minutes, then turn out onto a cooling rack and cool until room temperature.
To make the glaze, whisk the coconut milk and powdered sugar until smooth. Drizzle the glaze over the cooled cake and immediately garnish with toasted coconut.
1 cup brown rice (uncooked, brown jasmine, basmati or short grain works well)
1 cup lite coconut milk (Thai Kitchen)
11/4 cups water
1 tsp fresh ginger (grated)
1 garlic cloves (crushed)
1/4 tsp salt (or more to taste)
2 tbsps grated coconut (sweetened)
3 tbsps cilantro
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.
Reduce heat to low, cover and simmer until all liquid evaporates, about 40-45 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork; toss with cilantro.
virgin coconut oil
quinoa (rinsed well)
131/2 ozs unsweetened coconut milk
Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and 1½ cups water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Let sit 10 minutes. Fluff with a fork.
1 tablespoon olive oil
1 small red onion–peeled, halved and thinly sliced
3 garlic cloves, peeled and thinly sliced
One ½-inch piece fresh ginger, peeled and minced
8 cups spinach
1 cup coconut milk
½ teaspoon cayenne pepper
½ teaspoon curry powder
1 teaspoon smoked paprika
Kosher salt, to taste
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.
Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.
Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes. Season with the cayenne pepper, curry powder, paprika and salt, and stir to combine. Serve immediately.