Seriously, you can make any of these separately, but they’re so good together because the mild coconut flavor brings them all together and creates a wonderfully cohesive meal
Although I did go with the sweet route, I decided to do something a little different and skipped the marshmallows and went straight for a coconut pecan streusel
Coconut ladoo is a very popular and tasty sweet/mithai from Indian cuisine, the traditional method involves cooking grated coconut along with sugar and it takes some time
The jaggery would slowly melt and incorporate itself with the coconut. The recipe here is for the sweet kozhukattai that is made as a Neiveydhiyam/offering in southern India
The jaggery would slowly melt and incorporate itself with the coconut. The recipe here is for the sweet kozhukattai that is made as a Neiveydhiyam/offering in southern India
Stir in diced sweetpotatoes, ½ tsp dried thyme leaves and 2 tsp salt. Now pour in 4 cups chicken broth, partially cover and simmer 20 min or until sweetpotatoes are easily pierced with a fork. Return soup to pot and stir in 1 cup coconut milk, or add it to reach desired consistency then season with more salt and pepper to taste if desired
Now add the sweetpotatoes, chickpeas, 4 cups of water and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until sweetpotatoes are tender. After 10 minutes add 1 can of coconut milk and stir well
Well, I had sweetpotatoes on hand (I keep sweetpotatoes in my diet because of my activity level and they’re just so good) so I decided to put my own spin on it
I made fresh strawberry cupcakes with strawberry buttercream frosting and some coconut milk ice cream infused with rosemary, mint and lime with a blackberry sauce to go with it
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