Tag Archives: Coconut Milk

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.

Honey Rebatch Soap

I recently made a plain unscented cold process soap with the idea of rebatching it. I wanted a blank slate to start with instead of scraps that are already scented and colored. I let one pound of the soap sit and cure for a month before the rebatch. I grated the soap into a crock pot, added 1/4 cup of coconut milk and and 1 teaspoon of honey. One of the advantages of rebatching is to add luxury ingredients like oils, milks, herbs and sensitive essential oils.

I put the crockpot on high and covered it. I let it cook for about 20-30 minutes before I began stirring it every 5 minutes. Turn off the heat once it is melted enough to mix easily. You can choose to stick blend it but I decided against that.

I used a chai tea fragrance for this, It will cause some discoloration which should be interesting contrast. I used some pearly white mica to ensure the tan wouldn’t be too dark.

 

 

Hot Process Carrot & Turmeric Soap

For this recipe I boiled some carrots in filtered water and then pureed them with a little bit of distilled water.

I am going to use 1.25 oz of carrot puree per lb.

I have decided to add my turmeric directly into the oils and heat them for several hours to infuse the oil with the turmeric before adding the lye. I will be adding 1 teaspoon per lb of turmeric.

Aside from the water I added to the carrots the rest of the water is substituted with Coconut milk.

I added an a superfat of 5% with Cocoa Butter after the cook.

No scents used here, no fancy design, just good carrot soap for sensitive skin.

Acorn Squash Coconut Curry Soup

The weather is changing, the maple leaves are beginning to turn that means it is squash season. You can use many varieties of winter squash for this recipe, pumpkin and carnival squash are easy to find alternatives.

Ingredients:

3 acorn squash, cut in half and de-seeded

1/2 onion, chopped

2 tablespoons avocado oil

1 tablespoon curry powder

4 cups chicken or vegetable stock

1 cup coconut milk

1/2 teaspoon ground nutmeg

salt & pepper

 

Instructions:

Preheat over to 350 degrees. Bake acorn squash until tender, About 40 minutes.

Meanwhile Add oil to pot, saute onion and curry powder until onion is soft, add vegetable stock and simmer until squash is baked.

Scoop flesh from the squash with a spoon and add it to the broth, simmer together to reduce for about 20 minutes. Transfer to a food processor in portions and blend until smooth.

Return to pan and add coconut milk, nutmeg, salt and pepper to taste. Return to simmer for another 20 minutes before removing from heat and serving.

Shampoo Bars

I made Shampoo Bars with Coconut Milk, Coconut Oil, Hemp Seed Oil, Olive Oil, Castor Oil, Palm Oil, Jojoba Oil and Sweet Almond Oil. I added Henna Powder, Citric Acid and Panthenol, Rosemary EO, Tea Tree EO and Peppermint EO.

I made the mistake of trying to cut them way, way to early so they are going to rest for a few days. I consistently make harder soaps that can be cut the next morning so I wasn’t even thinking about how soft this was going to be until the knife was already in the soap. The rest got almost a week of sitting before I cut them. I used a brand new mold with better insulation and got a bit of overheating in some of these bars, luckily these are just for family.

For shampoo bars most people forgo the use of fragrance oils and colorants. I decided to do the same. The addition of Rosemary, Tea Tree and Peppermint essential oils are more beneficial to hair than a fragrance oil could ever be.

Vanilla Espresso Coconut Milk Soap

I am using the other half of my frozen coconut milk cubes for this recipe. so half coconut milk half distilled water. Because of the sugars it should reach a higher temperature, hence the freezing of the coconut milk. The soap wont be insulated at the end because I don’t want a mess, I find that my soap mold fits perfectly into the door part of my freezer so I will place it there until it cools off.

This soap will have two layers that are both going to discolor so I am not particularly worried about scorching. I expect it to darken considerably from the fragrance oils. I will be using pearly white mica to bring it down to a lighter brown vanilla layer and tan espresso layer with flecks of finely ground coffee. Because the fragrances will discolor differently I will have twice as much Mica in the Vanilla portion. I am also hoping to get a nice jagged look between the layers. For my extra leftover soap I made individual Vanilla and Espresso soaps without mixing them(much).


Ingredients:

10.25 oz Coconut Oil

10.75 oz Palm Oil

10.25 oz Olive Oil

2 oz Castor Oil

1.75 oz Cocoa Butter

4.99 oz Sodium Hydroxide

5.77 oz Distilled Water

5.77 oz Coconut Milk

2-3 tablespoons Bentonite Clay

Pearly White Mica

1.2 oz Espresso Fragrance

1.2 oz Vanilla Fragrance

one pinch of Espresso, fine ground


Notes:

I added the clay to the oils before the lye and I added the frozen coconut milk cubes to slushy, near frozen distilled water just before incorporating the lye into  the water.

At light trace I separated the batter and added the mica then added the fragrance oil to the bottom layer, and brought it to a fairly thick trace in an attempt to make jagged edges that wont squash as soon as I layer on top of it. Once the bottom layer is poured and ready to go I added the fragrance to the second batch then layered it gently on top. In reality my technique evolved into using a spatula to create channels to pour soap into. I’ll have to regroup and try that technique again some time.


Cut  Bars & Discolor Progression