Coconut can be used in many different ways, and just as much in savory dishes as in desserts. For now I’ll tell you how to use Coconut Cream Concentrate (CCC) in savory dishes.
One of our family-favorite coconut savory dishes is a non-dairy lentil soup (see recipe below). Coconut Cream Concentrate gives the soup a mildly creamy taste, complimenting the taste and texture of the red lentils nicely. In the recipe below, the Coconut Cream Concentrate is simply stirred right into the soup base. There is no “gritty” texture since the lentils have a thick consistency once cooked and the coconut just blends in. CCC is also a great addition to soups if you want a creamy flavor but cannot have dairy.
For other soups where the gritty texture of the CCC might be an issue, you can first make a sauce or roux using cornstarch or flour and stir the desired amount of CCC into that. Once everything is incorporated, you can add it to your soup.
CCC is also great in stir-fries! Just add a tad bit more butter or oil, stir in a few tablespoonfuls of the coconut and mix it all together. You could also add some broth or stock to make a light sauce for the stir-fry, and add different herbs and flavors (a great combo is lime, CCC and cilantro). For batters and breads, simply add to the mixture. Unless you add a lot (a cup or more) of the coconut, you usually won’t have to add anything else to the dish. If you use a large amount in baked goods though, you may want to add an egg or flax seeds (1 tablespoon of ground flax seeds soaked in 3 tablespoons of water will replace 1 egg in recipes). For a really yummy and creamy coconut rice, add about anywhere from 2 tablespoons to over 1/4 cup of CCC per 1 cup of rice (cook the usual way).
Coconut Cream Concentrate is very forgiving and versatile. Use your imagination, the possibilities are endless! But for now, try the soup recipe below.
Coconut Cream Red Lentil Soup
- 1/4 cup chopped onion
- 4 cloves garlic (minced)
- 2 tablespoon organic olive oil
- 1 cup organic red lentils
- 4 cups organic chicken broth
- 2 cups water
- 3-4 tablespoon coconut cream concentrate, to taste
- 1 tablespoon organic curry seasoning
- 1 tablespoon organic cumin
- Salt and pepper to taste
In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.
Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy!
As always, please don’t hesitate to comment or ask me any questions you may have! 🙂
Posted by Sarah Shilhavy