Posts Tagged ‘Coconut Milk’

Watermelon Batida de Coco

June 5, 2009

watermelon smoothieBatida is Portuguese for shaken or milkshake.  de Coco is coconut milk and watermelon with coconut milk is a cool drink on a hot summer’s day.  In Tonga they call this ‘Otai (oh-tie).  Its low in calories, high in nutrition and can be made with mango, quava, peach, pineapple, papaya, soursop or a combination of fruit like strawberries, watermelon and red grapes.   Garnish with little umbrellas and fruit for a festive look.

If you add cachaca, Brazilian sugarcane liquor which is distilled sugarcane syrup, you’ll have a Brazilian cocktail.  Cachaca should not be confused with rum which is made from sugarcane molasses.  

Ingredients for 2 servings:

  • 1 cup of watermelon flesh, seeded
  • 1 cup of coconut milk
  • 1 Tbsp lime juice (or Roses Lime)
  • cup of ice


  1. Place watermelon, coconut milk and lime juice in a blender and whirl for 30 seconds.
  2. Add ice and whirl until smooth.
  3. Pour over ice in tall glasses and garnish.

Sumatran Yellow Rice

March 27, 2009

yellow-riceThis Indonesian recipe is from my Sumatran friend living in Australia.   The first time I tasted this I fell in love.  It is so light with just a whisper of lemon and coconut to tease your taste buds.  I’ve since made it my own and friends always ooh and ah.  Use your rice cooker for best results.  The lemon grass, fresh turmeric root, fresh coconut, and kaffir lime leaves can be found at Asian markets and some supermarkets.  The lemon grass leaves can be steeped in boiling water for a refreshing cup of tea.   Fresh turmeric stains everything so take care when handling this root.


  • 2 cups basmati rice
  • 1 cup chicken stock
  • 1 cup  fresh coconut milk (or 1 cup of  unsweetened coconut milk in the can)
  • 1 knob fresh turmeric (or 1 tsp ground turmeric)
  • 1 lemon grass bulb, bruised
  • 1 kaffir lime leaf (or zest of half a lime)
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 cup fresh cilantro, chopped fine


  1. Break coconut, shred meat, soak in 3 cups warm water, place in a fine sieve , and push solids to extract milk.  You need 1 cup of coconut milk.  Use the remaining coconut milk  in another recipe (see below).
  2. Crush fresh turmeric in a blender with 1/4 cup water, place in a fine sieve and push solids to extract juice.  You want 2 Tbsp of the extract.
  3. Place everything in your rice cooker, give it a stir and push the switch to cook.
  4. When finished cooking, remove lemon grass bulb, bay leaf and kaffir lime leaf.  Fluff with a fork.  Serve with your favorite curry dish, chicken, fish, or Thai dish.

Use leftover coconut milk in curries, baked chicken, mix with shaved watermelon for a fruit dessert, add it to your favorite ceviche, cook octopus with it, cook green bananas or plantains in coconut milk for a starch dish, cook ripe bananas with coconut and honey for a hot drink  like the Tongans do.  Dry the grated coconut and toast it for cakes.

Sweet Potato Coconut Curry Soup

March 12, 2009

sweet-potatoThis soup is an improvised version of my pumpkin curry soup with the addition of coconut milk.   A couple of years ago I was making pumpkin soup and discovered I had no carrots, but I did have a couple of sweet potatoes.  Low and behold, with the added sweet potatoes the color was richer, the sweetness was  sweeter and the texture was smoother without having to add heavy cream.  Everyone remarked on the enhanced flavor and texture.   In fact,  it is now “lip smackin” comfort food in our house.   It’s easy to make so do give it a try.

An electric blending wand is handy for pureeing soups right in the stock pot and eliminates having to batch-puree in a blender or food processor. 

4 fresh sweet potatoes, peeled and quartered

1 stock of celery, diced

1 onion, diced

8 cups chicken stock

2 tsp salt

1/2 tsp fresh ground black pepper

2 chipolte chiles, minced

1 tsp thyme leaves

1 tsp. curry powder

1 can coconut milk (unsweetened)

Place sweet potatoes, celery, onion, and chicken stock in a stock pot and bring to a boil.  Cook until potatoes are tender, remove veggies and puree.  Return veggies to stock pot and add chiles, curry powder, thyme, and coconut milk.  Bring to a simmer for 10 minutes more.  Adjust seasonings to taste and serve with a dollop of sour cream, chopped chives, or minced parsley for a vegan version.   Crisp bacon bits may be added for carnivores.

Makes 8 servings.  Serve with a pear and arugula salad and corn bread for a quick lunch or supper.