Tag Archives: coconut cream

Jerk Chicken with Pineapple Coconut Rice

I really liked how the flavor of the bell pepper comes through in the rice. I like to use canned coconut cream instead of canned coconut milk.

Marinade

2 large chicken breasts, butterflied or split into four pieces if they are thick

1 teaspoon cooking oil, of your choice

1 teaspoon honey

1 clove garlic

1 pinch lemon zest or dried lemon peel

3 teaspoons soy sauce

1 teaspoon apple cider vinegar

1 teaspoon fresh ginger

3 teaspoons jerk seasoning

Rice

1 bell pepper, diced

1 cup white rice

1 can coconut milk or coconut cream, microwaved for 20 seconds and stirred until smooth

1 cup pineapple chunks, fresh or frozen

Directions

(This is a one pan meal, you will need a lidded skillet large enough to contain the entire recipe. )

Marinade:

Place all of the marinade ingredients into a gallon ziplock bag or sealable tupperware bowl. Add the chicken and marinate in the fridge for several hours.

Add the marinated chicken to a skillet, preheated to med-high heat and braise both sides of the chicken. and set aside. Reduce the heat and add the remaining marinade, the bell pepper and shallot. Stir until the onion is slightly translucent and all of the liquid is just evaporated.

Add the coconut cream and bring to a boil, stir in the rice and the pineapple chunks. Manouver the chicken back down into the pan with the rice surrounding it.

Cover the pan and reduce heat to low. Simmer for 20-25 minutes until the rice is done and the chicken is cooked through. Careful, if you have the heat on anything above the lowest setting to maintain your simmering you may burn the rice.

Chocolate Coconut Cream Pie With Avocado and Maple Cream

This pie is incredibly easy and is great with a sweet coconut cream whipped topping.

 Ingredients

1 can of coconut cream(14 oz)

3/4 cups cocoa powder

1/3 cup Maple Cream

2 avocados

 

Instructions

Pre-bake and cool a pie crust.

In a blender add all ingredients and blend on med-high for 1-2 minutes.

Pour into pie crust and chill for 4 hours.

Eat as is or top with whipped coconut cream.

 

Dairy-Free Mudslide Cupcakes and Kahlua Hot Cocoa

We recently ended up with a bottle of Kahlua and Irish Cream, I’m not one for drinking so I enjoy cooking with alcohol. Since I can’t have dairy anymore I pretty much have to make my own junk food to get what I want so here are some things I made in the last week.

Mudslide Cupcakes

I adapted the recipe from the book Prohibition Bakery, its a chocolate espresso cake with chocolate Irish Cream filling and a Kahlua frosting.

In place of butter I used coconut oil, in place of sour cream I used almond yogurt and in place of heavy cream I used coconut cream. In place of regular Irish Cream, substitute for dairy-free Almond Bailey’s. All of my changes were in equal parts. For the espresso I used a local and very good craft coffee company that I love called Anchorhead.

It was a success except the frosting was more of a glaze. The alcohol thinned out the coconut cream more than I anticipated. I’ll have to figure out a good vegan frosting for next time.

 

 

 

Kahlua Hot Cocoa

Basic from scratch cocoa recipe with a shot of Kahlua. From scratch cocoa tastes better than any packet of cocoa mix I have ever had.

Ingredients:

1/3 cup cocoa powder

3/4 cup sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups soy or almond milk

3/4 teaspoon vanilla extract

4 oz kahlua

Instruction:

In a small saucepan add the cocoa, sugar and salt to 1/3 cup boiling water. Bring mixture to a slow boil and simmer for 2 minutes while stirring, be careful not to scorch it. Stir in milk and heat until very hot but not boiling. Remove from heat and add vanilla. I generally add 1 oz of the kahlua to the individual cups after they are poured.

 

Dark Chocolate Espresso Coconut Cream Mousse

Vegan Chocolate Mousse? I have to try this thing.

 

Ingredients:

1 can coconut cream

2-3 tablespoons cocoa powder (Depending on how chocolatey you want it.)

1/2 cup powdered sugar (More or less depending on how sweet you want it.)

1 teaspoon vanilla extract

1 teaspoon finely ground coffee beans (optional)

6 drops cognac(optional)

 

Add all ingredients into a bowl and whisk until well combined. Refrigerate for 1 hour to thicken before serving.