Strain the juice out of the pineapple into a sauce pan, squeezing all the juice out that you can. Add tapioca flour and mix well (do this while cold or it will be lumpy). Add coconut cream concentrate and maple syrup.
Cook over medium heat until bubbly, stirring constantly. Once thickened add coconut milk and the crushed pineapple and heat through. Once hot, turn off heat and add vanilla.
Great served over pancakes, waffles, crepes or even ice cream.
This is the traditional recipe from a southern state in India, Kerala, which is named after coconuts. The name of the state Kerala is derived from Kera which means coconuts in the native language Malayalam and is called Land of Coconuts. So, ideally any recipe from Kerala has coconut as one of the main ingredients.
This dish usually goes well with rice and is considered as one of the major unavoidable constituent of any South Indian Lunch. The main ingredients of this dish are buttermilk, coconut and spices.
Grind coconut, cumin seeds, turmeric powder and red chilies very well in a mixer/grinder by adding little buttermilk to make a smooth paste. Once this mixture is very well ground, add the remaining buttermilk and blend it well. Now, the gravy is ready. Add salt as required.
Heat a cooking pan, add 2 tablespoons of coconut oil. Once the oil gets warmed, add mustard seeds, curry leaves and 1 red chili. Wait until the mustard seed splutters. Pour the gravy into the pan and let it warm for a few seconds (do not allow it to boil). Turn off the heat.
The coconut buttermilk gravy is ready to be served with steamed rice.
Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy
Mayonnaise is very easy to make once you know what you’re supposed to be doing. If you don’t, then most likely you’ll just end up with an oily mess. If you’ve never made mayonnaise before but want to, then read on. Even if you don’t want to you should still read on. Homemade mayo tastes so much better than store bought, and it is much healthier because there are no trans-fats. In our video we use organic Virgin Coconut Oil, and organic Extra Virgin Olive Oil. Try finding a mayo like that in the stores!
The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The adding-the-oils process can take up to five minutes, so be prepared. Your arm may get tired. Don’t say I didn’t warn you.
After placing the first six ingredients in the blender, blend it very briefly. All you want to do is mix the stuff together, so don’t overdo it. Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops. Shall I emphasize that? Seriously, it needs to be drops. Tiny drops.
After about a minute or so, gradually start working the oils up to a stream. Again, a TINY stream. Like the size of a needle. And it needs to be steady. Not a stop-and-go type of stream. Just a tiny, steady, stream. Once you’ve worked up to a stream you can increase the blender speed to about medium. You be the judge.
When you’ve got only about 1/4 of a cup left you can increase the stream just a bit, but never, ever just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it’ll stay that way. You won’t be able to save it.
You can use any type of mustard you like for this recipe. The classic is Dijon. Same thing for the pepper. Any type you like. White pepper is the one to go to if you don’t want black specks in your mayo but go ahead with the black if you don’t mind the looks so much.
So that’s that! Making your own mayonnaise is really very easy. Just be patient with adding the oils and it’ll turn out perfect. Be sure to watch the video for a step by step tutorial.
Have fun and fee free to drop me a line if you have any questions. 🙂
Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.
With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes.
Continue blending until all the oil is used up and there is no free standing oil.
1. In a small bowl, whisk together the vinegar, chives or scallions, salt, sweetener, garlic, savory or oregano, and cayenne.
2. Add the mayonnaise and whisk until well blended. Refrigerate until ready to use.
1. In a small bowl, whisk together all the dressing ingredients except the oil.
2. Slowly drizzle in the oil, holding it several inches above the bowl and pouring in a thin, steady stream, while whisking vigorously until the mixture thickens.
Although coconut oil sets up when cooled I’ve found a way to use it as a salad dressing! This dressing is subtle and delicate and compliments the taste of the salad components without over powering them. Delicious!
Place coconut oil into a small metal bowl and add vinegar. Whisk briskly; mixture will be thick. Add honey and salt and whisk until well combined.
To thin mixture place into a saucepan of simmering water and continue stirring. The dressing will quickly liquefy and when it becomes slightly warmer then room temperature it can be tossed easily with chilled greens.
