Tag Archives: coconut milk

Garlic shrimp in coconut milk, tomatoes, and cilantro

13 Dec

We hadn’t had shrimp in a long time and I needed something quick to prepare.   Shrimp its was!  This was soooo good!   Served it over brown rice.  Will definitely be making this again!  (I didn’t have a red pepper so I left it out)


Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Adapted from skinnytaste.com


1 1/4 lbs jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed


In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.


coconut tea cake

2 Feb

if you like coconut you must make this cake :)so good! and do not skimp on the iciing!




Coconut Tea Cake
adapted from userealbutter

2 cups all-purpose flour
1 tsp baking powder
pinch of salt
1 cup unsweetened coconut milk
2 oz. (half stick) unsalted butter, cut into 4 pieces
4 large eggs
2 cups sugar
2 tsp vanilla
3/4 cup shredded coconut, toasted

2 1/4 cups confectioner’s sugar
3 tbsps coconut milk
2 tsps vanilla

Make the icing: Whisk the confectioner’s sugar, coconut milk,and vanilla together until smooth.

Make the cake: Preheat oven to 350°F. Butter a 9- or 10-inch bundt pan. Mix the flour, baking powder, and salt together in a bowl and set aside. Heat the coconut milk and butter in a small saucepan over high heat until melted. Remove the pan from heat, but keep it warm. In a stand mixer fitted with the balloon whisk, beat the eggs and sugar at medium-high speed until the mixture is pale and has doubled in volume. This should take about 3 minutes. Reduce the speed to low and add the dry ingredients, mixing until just combined. Here, I switched to the paddle attachment. Still on low speed, stir in the coconut. Steadily mix in the warm coconut milk mixture until the batter is smooth. Scrape the bottom as needed. Stir in the vanilla. Pour the batter into the prepared pan and bake 60-65 minutes until a toothpick inserted in the cake comes out clean. Let the cake cool for 10 minutes, then invert it onto a serving plate. Stir the icing so that it is smooth and pour it over the cake.