โ 1 cup coconut milk โ 1/4 cup chia seed โ 1 tablespoon maple syrup or honey โ 1/2 teaspoon vanilla extract โ Fresh berries and shredded coconut for topping
1. In a bowl, mix the coconut milk, chia seeds, maple syrup, and vanilla extract. 2. Cover and refrigerate overnight or for at least 4 hours until the chia seeds have absorbed the liquid and the mixture has thickened. 3. Serve with fresh berries and a sprinkle of shredded coconut on top.
โ 1 tablespoon coconut oil โ 1 onion, chopped โ 2 garlic cloves, minced โ 1 tablespoon curry powder โ 1 can (14 oz) coconut milk โ 4 cups vegetable broth โ 1 sweet potato, peeled and cubed โ 1 cup carrots, sliced โ 1 cup spinach โ Salt and pepper to taste โ Fresh cilantro for garnish
1. Heat the coconut oil in a large pot over medium heat. Add the onion and garlic and sautรฉ until softened. 2. Stir in the curry powder and cook for 1 minute until fragrant. 3. Add the coconut milk and vegetable broth, bringing the mixture to a simmer. 4. Add the sweet potato and carrots, cooking until tender. 5. Stir in the spinach and cook until wilted. Season with salt and pepper. 6. Serve hot, garnished with fresh cilantro.
โ 1 cup dates, pitted โ 1/2 cup almonds โ 1/2 cup shredded coconut โ 1 tablespoon coconut oil โ 1/2 teaspoon vanilla extract โ Pinch of salt
1. Place all ingredients in a food processor and blend until well combined. 2. Roll the mixture into small balls and coat them with additional shredded coconut if desired. 3. Refrigerate for at least 30 minutes to firm up.
โ 2 ripe mangoes, peeled and cubed โ 1 can (14 oz) coconut milk โ 1/4 cup honey or agave syrup โ 1 tablespoon lime juice
1. Place the mango cubes on a baking sheet and freeze until solid. 2. In a blender, combine the frozen mango, coconut milk, honey, and lime juice. Blend until smooth. 3. Pour the mixture into a freezer-safe container and freeze for at least 2 hours. 4. Scoop and serve, garnished with fresh mint if desired.