Tag Archives: Coconut Milk

Blueberry Popsicles

These popsicles could not be easier to make and are the perfect treat to pull out of the freezer on a summer afternoon, or for a healthy dessert one night. .  There are only 3 ingredients:  fresh or frozen blueberries, coconut milk and maple syrup.  Just blend everything together (I used my immersion blender – the food processor would have worked as well, but the the clean up is waaay easier), pour into popsicle molds, freeze for a few hours, and voila!  Very little work for a very high flavour return.

Blueberry Popsicle Ingredients

Blueberry Popsicle Ingredients

I also used a pitcher to hold all the ingredients instead of a bowl, since the spout factor was very convenient for pouring the mixture into the molds.

Blueberry Popsicle Molds

The only popsicle molds available at my local kitchen store are designed to make rocket pops – remember those?  I figured they would work just fine, but didn’t really consider it would be nearly impossible to get a non-phallic shot of the finished product…This is the next best thing!


Blueberry Popsicles

Blueberry Popsicle Recipe

2 cups blueberries, frozen or fresh
1/2 – 3/4 cup coconut milk
2 tbsp maple syrup

Blend all the ingredients with a hand blender or in a food processor until smooth.  Pour into popsicle molds and freeze for 4-5 hours before eating.

From: It’s All Good


Leave a comment

Filed under Dessert, Vegan, Vegetarian

Sweet Potato and Chickpea Curry

This is easily one of the most flavourful curries I’ve ever made.  I have my go-to curry recipe, but thought I’d spice it up a bit and try a curry recipe from Jamie Oliver.  I had some sweet potatoes that needed to be used up so his sweet potato and chick pea curry called to me.  I made a few minor adjustments based on what I had in the fridge, and man oh man, this turned out great!  What I loved most was how rich the curry tasted, and how the sweetness from the potatoes was a perfect balance.  Fresh cilantro, salty cashews and Greek yogurt really put this curry over the top.

It all starts with a solid base of onions, garlic and curry paste.

Onion and garlic curry base

Onion and garlic curry base

Then add your veggies and some coconut milk and let it simmer until the sweet potatoes are cooked through.

Veggie and coconut curry

Veggie and coconut curry

Once the sauce has thickened up and you are about to serve, throw in some spinach.  Stir, let sit for a few minutes until just wilted.

Spinach curry

Spinach curry

Then serve it up with cilantro, cashews and Greek yogurt. Prepare for your taste buds to rejoice!

Sweet Potato and Chick Pea Curry

Sweet Potato and Chick Pea Curry

Dang.  Just try this.  So good.

Sweet Potato and Chickpea Curry Recipe

2 tbsp olive oil
1/2 white onions, diced
4 cloves garlic, diced
3 tbsp curry paste
1 red chilli, finely chopped
3cm piece of ginger, grated
A bunch of cilantro, stalks chopped, leaves picked
1 cup cauliflower
2 sweet potatoes, cut into chunks
1 x 400g tin chickpeas, drained
4 ripe tomatoes, roughly chopped or 1 x 400g tin chopped tomatoes
1 x 400ml tin light coconut milk
1/2 cup frozen peas (optional)
400g spinach, washed
Dollop Greek yogurt
1 tbsp chopped cashews
Poppadoms and rice, to serve

  1. Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and curry paste, mix well, then cook for 10 minutes, stirring occasionally, until the onion is soft and golden.
  2. Add the chilli, ginger, cilantro stalks, cauliflower, sweet potato and chickpeas. Cook for 5 minutes. Add the tomatoes and 200ml water (or broth) and bring to the boil.
  3. Reduce the heat to a simmer, then cover and cook for 10–15 minutes. Remove the lid, then cook for a further 15–20 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce thickened. Add more water/broth if necessary, 1/4 cup at a time.  Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted. Scatter over the coriander leaves, cashews, greek yogurt, then serve with poppadums and rice.
  4. To freeze the curry for another time, leave to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to 3 months.

From: Jamie Oliver

Leave a comment

Filed under Main Courses, Vegetarian

Thai Peanut Dipping Sauce

Peanuty perfection.  This dip hits on some amazing flavour points: salty peanuts, zesty lime, spicy cayenne, creamy coconut milk, sharp garlic, rich sesame oil and soy sauce.  Trust me, you need to find something to dip in this, STAT. Preferably Veggie Rice Paper Wraps. 

And since the creaminess comes from coconut milk, this recipe qualifies as vegan.  Imagine being able to accommodate your vegan friends with this gem of a dipping sauce?  Serve it with the above mentioned Veggie Rice Paper wraps and Pho Bo, and you’ll be sure to win the vegan dinner party!

Prepare your ingredients…

Thai Peanut Sauce ingredients

Load it all up in the food processor, and it turns into this:

Thai Peanut Dipping Sauce

Thai Peanut Dipping Sauce Recipe

1 Cup dry, unsalted, roasted peanuts
2 Garlic cloves, minced
1/2 tsp dark soy sauce
2 tsp sesame oil
2 tbsp brown sugar
1/2 tbsp lime juice
1/2 tsp cayenne pepper or Thai chili sauce
1/3 cup Coconut Milk (the light stuff works fine, but makes consistency a bit runnier)

1.  Combine all ingredients in food processor. Add more liquid or spice to desired consistency and taste.


Filed under Apps & Sides, Dips, Vegan, Vegetarian