The Coconut Bandwagon page 3

[bchordjam]

I usually do most of my cooking in coconut oil. I actually cooked liver and onions using coconut oil the other day and it totally did the trick! Aside from that, I've been known to make a coconut milk fruit smoothie with a few frozen berries, and I actually just bought a coconut yesterday for a desert tonight!

[gojirama]

Coconut milk is a great way to replace the creaminess from milk in so many things. I started making desserts from it a few years ago. Now I'm trying to move away from that, of course...but my Easter treat will be home made, 72% coconut haystacks (as pretty much everything else is out!).
Coconut cream whips in your Kitchenaid, too.
I also love it in curries.

[john_e_turner_ii]

Don't go cheap with the oil. I think there is one at Wally Mart called Luanna or something like that and apparantly it is horrible.

LouAnna is a highly refined coconut oil to be used just for cooking and frying. I would not eat it straight since it's pretty much flavorless.

[PrimalEagle]

Coconut milk is a great way to replace the creaminess from milk in so many things. I started making desserts from it a few years ago. Now I'm trying to move away from that, of course...but my Easter treat will be home made, 72% coconut haystacks (as pretty much everything else is out!).
Coconut cream whips in your Kitchenaid, too.
I also love it in curries.

I LOVE COCONUT HAYSTACKS!!! Will you email me your recipe???

[dakini]

What are coconut haystacks? I'd like to know.

[DKSABS]

What are coconut haystacks? I'd like to know.

Me too!

[PrimalEagle]

Bought some Tropical Traditions coconut oil and coconut concentrate! Can't wait to make some yummy treats!

[MaryLou]

Hi PrimalEagle,

I can highly recommend the "coconut custard" somebody posted on this forum a while ago. Whizz together a can of coconut milk, one or two mashed bananas, some vanilla, three eggs and cinnamon. Pour into ramekins and bake in a water bath for 45-50 minutes @ 175 degrees C. Last time I made them I also added desiccated coconut. They will keep in the fridge for a couple of days and are a great breakfast alternative to eggs (eaten straight from the fridge) :-)

[Apex Predator]

I use coconut because it's so saturated, and for the taste. Any metabolic benefits would just be a bonus.

[DKSABS]

Hi PrimalEagle,

I can highly recommend the "coconut custard" somebody posted on this forum a while ago. Whizz together a can of coconut milk, one or two mashed bananas, some vanilla, three eggs and cinnamon. Pour into ramekins and bake in a water bath for 45-50 minutes @ 175 degrees C. Last time I made them I also added desiccated coconut. They will keep in the fridge for a couple of days and are a great breakfast alternative to eggs (eaten straight from the fridge) :-)

This sounds delicious! Unfortunately, I'm allergic to bananas. Can anyone think of a banana substitute that would work well in this recipe?