Creamy carrot soup with coconut and lime is one of those recipes that's on regular rotation at our house. It's a wonderful, nourishing dish for kids and babies, and has just enough bold flavors to keep it interesting for adults.
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A twist on the classic, this broccoli and wild mushroom soup uses coconut milk instead of heavy cream to achieve that velvety creaminess that I’ve been craving as the weather turns. While I use a mushroom chicken broth for the ultimate flavor, you could substitute vegetable stock to make this entirely vegan.
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Creamy, nourishing, filling and super delicious, these baked eggs with kale are the easiest and tastiest way to get more greens into your breakfast. While coconut milk and lemon thyme make this breakfast (or easy dinner!) feel like a treat, they’re beyond simple to whip up.
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A fancy-looking breakfast treat or dessert that’s simpler than it looks to make, my take on a traditional clafoutis relies on coconut milk and allspice to boost the natural sweetness without relying on any refined sugars.
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Sweet and nutty with just a hint of spice, this coconut rice with sliced almonds and currants is a perfect side dish for so many things, including spicy curries, a simple chicken or poached fish with fresh herbs. It’s also fully satisfying all on its own — or maybe even with a runny egg on top for breakfast. Made with brown basmati rice and coconut milk, it's sneakily on healthier side of comfort food.
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Creamy, slightly sweet and tangy from the lime and coconut milk, this carrot and lentil soup is light, yet so filling and rich in protein. The curry powder adds just the right amount of spice for this dish, which can be served either warm or chilled for a summer lunch or dinner alongside a little green salad. Omit the yogurt garnish at the end to make this entirely vegan.
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A classic tres leches cake with a cardamom and coconut twist.
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