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Coconut Lime Granita

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+ Coconut Lime Granita a creamy yet dairy free refreshing dessert +

coconut-lime-granita-#whipperberry

Looking for a fresh, creamy bowl full of summer? This coconut lime granita served with scrumptious champagne mangos will totally hit the spot. It’s dairy free so for anyone with milk allergies, this creamy dessert will tickle your tastebuds for sure!

Coconut Lime Granita
 
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Finish your Indian meal with this cream and refreshing dessert!
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 5-6
Ingredients
  • ½ cup sugar
  • ½ cup Silk Vanilla Coconut Milk
  • 1 14 oz. can of full fat coconut milk
  • zest of one lime
  • juice of a ½ a lime
  • 2 tablespoons of shredded unsweetened coconut
  • 2 mangos, cut into bite sized pieces
Instructions
  1. Place a 8x8 baking sheet or large pie plate into the freezer to chill.
  2. In a medium pot, add the Silk Vanilla Coconut Milk and sugar and place over medium heat. Bring to a simmer and cook until the sugar has completely dissolved.
  3. Remove from the heat and pour into a shallow dish and place in the refrigerator to cool.
  4. In a medium bowl, whisk together the full fat coconut milk, lime zest, lime juice and coconut. Pour in cooled coconut milk sugar mixture.
  5. Place into chilled baking dish and place in the freezer.
  6. Chill for one hour and then remove from freezer and using a fork, break-up the ice crystals that are forming around the edge and pull them into the middle. Smooth mixture and return to the freezer for another hour.
  7. Repeat this process two more times.
  8. When ready to serve remove from freezer and let sit for a few minutes then fluff with a fork. Place into a small serving dish and top with mango.

Butternut Squash Coconut and Lentil Stew

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+ Wake-up your tastebuds with this butternut squash coconut and lentil stew +

butternut-squash-lentil-stew-#whipperberry

I’m a soup girl by nature and this hearty soup/stew is one of my favorites. It has all kinds of complex flavors and yet it’s super simple to make. I shared it with some friend the other night for a Coconut inspired dinner party and everyone loved it!

Time Saving Tip // You can make this soup ahead of time and they reheat and serve the day of your dinner party. Just hold off adding the spice oil and add that at the very last minute before you serve.

Butternut Squash Coconut Lentil Stew
 
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Tickle your taste buds with this super simple yet scrumptious stew.
Author:
Recipe type: soup/ stew
Cuisine: Indian
Serves: 6
Ingredients
  • Stew
  • 1 cup yellow split pigeon peas (toor dal)
  • 2 18.8 oz cans of Campbell's Homestyle Butternut Squash Bisque
  • 1 cup Roma tomatoes, diced
  • ½ cup dried shredded coconut (unsweetened)
  • ½ teaspoon tumeric
  • 1 teaspoon cumin
  • 4 cups of Silk Original Coconut Milk

  • Spice Oil
  • 2 tablespoons coconut oil
  • 2 teaspoon black or brown mustard seeds
  • ½ teaspoon crushed red pepper flakes
  • 1 garlic clove minced
  • 1½ teaspoons kosher salt
  • 1 tablespoon honey
  • 1 lime, juiced
  • ¼ cup flat leaf Italian parsley or cilantro
Instructions
  1. Rinse the yellow split pigeon peas in a couple of changes of water. Remove any stones or off color peas.
  2. In a large soup pot, add the pigeon peas, tomato, coconut, turmeric, cumin and Silk Coconut Milk. Bring to a low simmer, cover and let cook for 30 minutes.
  3. Remove the lid, add the Butternut Squash Bisque and simmer uncovered for an additional 30 minutes.
  4. In a small sauté pan, add the oil over medium high heat. Heat until the oil is almost smoking, add the mustard seeds and cover with a lid, they will pop.
  5. Once the popping has died down, add the red pepper flakes and cook for an additional 30 seconds.
  6. Add the garlic and salt and cook for another 30 seconds.
  7. Pour into soup pot and stir to combine.
  8. Finish the stew with honey, lime juice, parsley (or cilantro.)

Coconut Curry Meatballs with Rice

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+ Coconut Curry Meatballs, a fresh new take on Curry +

coconut-curry-meatballs-#whipperberry

The other night I hosted a coconut inspired dinner party and these meatballs were the home run hit of the evening! Kick the idea of the traditional Italian meatball out of your mind. These meatballs have a whole new flavor profile and they are scrumptious. Pair them with the Coconut curry sauce and rice and you’re in business!

Time Saving Tip // If you are serving this for a dinner party, you can make the meatballs and the sauce in advance and then combine and reheat right before you serve. Perfect for a dinner party!

Meatball Curry Recipe
 
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These scrumptious meatballs with the heat from the pepper and the bite of the ginger will be the home run hit of the night!
Author:
Recipe type: Main Dish or Appetizer
Cuisine: Indian
Serves: 5-6
Ingredients
  • Meatballs
  • 1 pound ground beef
  • 1 green serrano chile, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons italian flat leaf parsley or cilantro, minced
  • 1 teaspoon salt
  • 1 egg
  • 2 slices of bread
  • 1 cup Silk Original Coconut Milk

  • Curry
  • 3 tablespoons coconut oil
  • ½ teaspoon brown or black mustard seeds
  • 4 shallots thinly sliced
  • 5 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • ½ teaspoon cayenne pepper
  • 2 medium plum tomatoes, finely diced
  • 1 (14 oz.) can of full fat coconut milk
  • ½ cups of Silk Original Coconut Milk
  • salt to taste

  • Garnish
  • 1 tablespoons of Italian flat leaf parsley or cilantro
  • lime wedges
Instructions
  1. Meatballs
  2. In a small bowl, place your bread and coconut milk and let soak.
  3. In a large bowl, place your ground beaf, chile, ginger, and parsley (or cilantro), egg and salt. Squeeze out excess coconut milk out of your bread and break into small pieces and add the the large mixing bowl. Combine the mixture, being careful not to over mix.
  4. Using a 1 ounce scoop, make your meatballs (roughly 16) and place on top of a wire rack that has been sprayed with cooking spray, over a baking sheet.
  5. Place in a 400˚ oven for 15 minutes. Remove from oven and add to the curry sauce to finish cooking.

  7. Curry
  8. In a large skillet over medium high heat, add the coconut oil and heat until nearly smoking. Add the mustard seeds, cover the pan with a lid because the seeds will pop. Once the popping has died down, add the shallots, garlic and ginger and cook until golden brown 1-2 minutes. Add the coriander, cumin and cayenne pepper, stir cook for 30 seconds, then add the tomatoes. Cook for about 5 minutes until the tomatoes are soft.
  9. Add the full fat coconut milk, the silk coconut milk, ½ teaspoon salt and bring to a simmer. Add the meatballs and simmer for and additional 15-20.
  10. Finish with parsley (or cilantro) and lime juice and serve over a bead of rice.

Coconut Curry Shrimp Recipe

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+ Coconut Curry Shrimp Recipe +

coconut-curry-shrimp-#whipperberry

Looking for a fun way to jazz up your shrimp? I hosted a coconut dinner party the other night and these Coconut Curry Shrimp were tasty little bites! Not your traditional coconut shrimp which usually has a tropical flair, this recipe takes it’s inspiration from India and there is no deep frying involved.

Time Saving Tip // You can make up your sauce before hand to save time and then reheat and cook the shrimp right before you serve to your guest.

Coconut Curry Shrimp Recipe
 
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These quick and tasty little bites are a perfect appetizer that your guest will love!
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 8
Ingredients
  • 1 pound of large shrimp, peeled and deveined
  • 1½ cups of Silk Original Coconut Milk
  • 1 tablespoon curry powder
  • 1 tablespoon minced ginger
  • 2 whole cloves of garlic (leave as a whole clove but smash)
  • salt and pepper to taste
  • 1 tablespoon fresh lime juice
  • 1 cup coconut powder
  • fresh lime wedges for serving
Instructions
  1. In a medium sauté pan, mix together the coconut milk, curry powder, ginger and garlic. Slowly bring to a boil over medium low heat. Simmer for 7-10 minutes until the sauce starts to thicken. Add salt, pepper and lime juice.
  2. (At this point, you can refrigerate your sauce and save until right before you want to serve your shrimp before your event.)
  3. Once your sauce is simmering, add your cleaned shrimp, toss around in the sauce and cook until the shrimp have turned pink and are opaque in color. Do not over cook. This will take about 4-5 minutes depending on the size of your shrimp.
  4. Place your coconut powder in a bowl. Toss your cooked shrimp in the coconut to coat. Serve with a lime wedge and enjoy!