Chicken in Zesty Lime-Cilantro Sauce

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon coconut oil
• 3 large cloves garlic, pressed or finely minced
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 cup coconut milk
• 1 can (4 ounces) diced green chilies
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon grated lime zest
• 1 teaspoon garam masala or curry powder
• 3 green onions, white and green parts, thinly sliced
• 1/3 cup fresh cilantro leaves, minced
• salt and pepper, to taste
• cooked rice of choice

Directions:

Heat the coconut oil in a large skillet over medium heat. Add the garlic and sauté, stirring continually, until fragrant but not browned, about one minute.

Add the chicken and sauté until it is lightly browned on all sides, about 7 minutes. Add the coconut milk, chilies, lime juice, lime zest, and garam masala or curry powder, scraping up any browned bits that have adhered to the pan.

Bring to a simmer and cook about 5 minutes, or until the chicken is fully cooked. Turn off the heat and stir in the green onions and cilantro, mixing well.

Allow to sit for a minute or two, then finish with salt and pepper to taste. Serve over cooked rice.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Coconut Milk, Sweet Potato, Breakfast Custard

Servings: 8
Preparation Time: 1 hour, 15 minutes

Ingredients:

• 1 1/2 pounds sweet potatoes, baked, cooled and peeled
• 14 ounces coconut milk*
• 4 eggs
• 1/2 cup raw honey
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice

Directions:

Heat the oven to 350 degrees F.

Place all the ingredients in a blender and blend until very smooth. Pour the mixture into a greased pie plate and bake for 50 minutes–1 hour. The center should be set and jiggly.

Cool before serving. Keep in the refrigerator.

Make Your Own Homemade Coconut Milk

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Jennifer from Sulphur, Louisiana, won $50 for this recipe and photo! Submit your recipes and photos here!

Fresh Fruit-on-the-Bottom, Strawberry, Coconut Italian Cream Soda

Servings: 2
Preparation Time: 5–10 minutes

Ingredients:

• 8 tablespoons fresh strawberries, (approximately 10 strawberries)
• 2 tablespoons honey
• 1 cup sparkling water
• 6 tablespoons fresh coconut milk*
• whipped cream and sliced strawberry, topping

Directions:

Remove stems from about 10 strawberries, rinse, and then mash, using a fork, until the pieces are very small. Alternately, you could use a food processor. Add the honey to the fresh mashed berries and mix well.

In 12–18 ounce glasses, add ice halfway in each, and then spoon half of the strawberry juice/fruit into each glass.

Next, pour 1/2 a cup of sparkling water into each glass.

Add 3 tablespoons of fresh coconut milk to each glass and top with whipped cream and garnish with sliced strawberries.

You can sip through each layer of the drink or stir before enjoying. Serve with a straw and a long spoon, to enjoy the fresh fruit on the bottom.

Fresh Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!