Here are three short recipes using Jamaican Coconut Milk Powder, perfect for adding a tropical twist to your meals. Each recipe incorporates the coconut milk powder in a unique way, showcasing its versatility in both sweet and savory dishes.
1. Coconut Rice
Ingredients:
1 cup jasmine rice
2 cups water
2 tablespoons Jamaican Coconut Milk Powder
1 teaspoon salt
1 tablespoon sugar (optional)
Fresh cilantro (for garnish)
Instructions:
Rinse the jasmine rice until the water runs clear, then drain.
In a medium pot, combine the water, Jamaican Coconut Milk Powder, salt, and sugar (if using). Stir until the coconut milk powder is completely dissolved.
Add the rinsed rice to the pot and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
Fluff the rice with a fork, garnish with fresh cilantro, and serve as a delicious side dish.
2. Coconut Curry Shrimp
Ingredients:
1 lb shrimp, peeled and deveined
2 tablespoons oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 cup water
3 tablespoons Jamaican Coconut Milk Powder
Salt and pepper to taste
Chopped scallions and fresh thyme (for garnish)
Instructions:
In a large skillet, heat the oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Stir in the curry powder and cook for another minute until fragrant.
Add the shrimp to the skillet, seasoning with salt and pepper. Cook until the shrimp start to turn pink.
In a small bowl, mix the Jamaican Coconut Milk Powder with water until smooth. Pour this mixture into the skillet with the shrimp.
Simmer for 5-7 minutes, or until the sauce thickens and the shrimp are fully cooked.
Garnish with chopped scallions and fresh thyme. Serve hot over rice or your choice of side.
3. Coconut Banana Smoothie
Ingredients:
2 ripe bananas
1 cup almond milk (or any milk of choice)
2 tablespoons Jamaican Coconut Milk Powder
1 tablespoon honey (adjust to taste)
Ice cubes (optional)
Instructions:
In a blender, combine the bananas, almond milk, Jamaican Coconut Milk Powder, and honey.
Add a few ice cubes if you prefer a colder smoothie.
Blend until smooth and creamy.
Pour into glasses and serve immediately as a refreshing and nutritious drink.
These recipes demonstrate how Jamaican Coconut Milk Powder can elevate the flavor profile of various dishes, adding a creamy texture and rich coconut flavor. Enjoy experimenting with these recipes and incorporating this versatile ingredient into your cooking!
Jamaican Rice and Peas with Coconut Milk Powder
Servings: 4-6
Cooking Time: 30-40 minutes
Ingredients:
1 cup long grain rice (basmati or jasmine rice works well)
2 cups water
3 tablespoons Jamaican Coconut Milk Powder
1 can (15 oz) red kidney beans, drained and rinsed
1 garlic clove, minced
1 small onion, finely chopped
1 scotch bonnet pepper (whole, do not cut)
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 green onion (scallion), chopped
1 bay leaf (optional)
Instructions:
Prep the Coconut Milk: In a small bowl, mix the Jamaican Coconut Milk Powder with 2 cups of warm water, stirring until fully dissolved. Set aside.
Sauté Aromatics: In a medium-sized pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent, about 3-4 minutes.
Add Beans and Seasonings: To the pot, add the drained red kidney beans, whole scotch bonnet pepper, fresh thyme, salt, black pepper, and bay leaf (if using). Stir to combine.
Mix in Coconut Milk and Rice: Pour the coconut milk mixture into the pot and bring to a simmer. Add the rice and stir to ensure it’s well-coated with the liquid and evenly distributed among the beans.
Cook the Rice: Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Avoid stirring too much as this can make the rice mushy. If the rice is too firm after the initial cooking time, add a little more water, cover, and cook for an additional 5 minutes.
Finish and Serve: Once the rice is cooked, remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy. Remove the scotch bonnet pepper, bay leaf, and thyme sprigs. Fluff the rice gently with a fork, then stir in the chopped green onion.
Serve your Jamaican Rice and Peas hot as a delicious side dish that complements the flavors of Caribbean cuisine beautifully. This dish not only brings the taste of the tropics right into your kitchen but also showcases the rich, creamy texture that coconut milk powder can add to your meals. Enjoy!
