of course we make our own mini tarts with the recipe of the vegan pie crust, and red curry paste and coconut crust (made into 6 mini tarts) Pak Liang leaves 2 cups (or any other leafy green vegetable) 100 ml coconut using the recipe Wash the green leaves and let them dry Cut the green leaves in shreds Make the coconut and stir fry the vegetables and sunflower seeds quickly over a medium heat In the other pan add the coconut

INGREDIENTS 2 Tbs cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut lime juice to prevent discolouring METHOD Mix the cornstarch, sugar and salt in a saucepan Add the coconut We only use homegrown and local produce and make our own coconut milk! incredible to be able to walk out in our food forest and just pick a bunch of bananas from a tree or get a coconut to grade for making coconut milk!

And we have a lot of pumpkin, so our version of pumpkin pie has been created, using coconut and some 1 1/2 hour - Serves: 1 medium pumpkin pie INGREDIENTS (filling) 425 grams pumpkin puree 3/4 cup of coconut your vegan pie crust Dice the pumpkin, steam the pumpkin and use a hand blender to puree Make your own coconut

Thai-style sticky rice flour dumplings filled with delicious palm sugar and covered with shredded coconut 20 min Ready in: 30 hours Makes: 70 pieces INGREDIENTS 250 gram Glutinous rice flour 200-250 gram Coconut milk, Pandan water (for green kanom koh) or Butterfly tea (for blue kanom koh) 50 grams Coconut sugar Make your own coconut milk Make the pandan tea or butterfly tea (highly concentrated). let it cool down Crumble the coconut sugar METHOD In a bowl mix the flour with the coconut milk and the green or blue

hour Makes: 30 pieces INGREDIENTS 1 kg of bananas (1 bunch) bananas 1 liter cooking oil 2 cups of coconut 4 cup sticky rice flour 1/2 cup tapioca starch 2 tablespoons sugar 1 tablespoon salt 1 cup shredded coconut white sesame seeds EQUIPMENT Bowl Measuring cups Wok for frying PREPARATION If you like: make your own coconut METHOD Mix dry ingredients, except for the shredded coconut and sesame seeds Add coconut milk and whisk Then add the shredded coconut and sesame seeds, spread them over the top of your batter, don't mix them

Mango sticky rice is a traditional Thai dessert made with sticky rice, fresh mango and coconut milk, Total time 1 hour - 30 minutes - Makes: 4 portions INGREDIENTS 1 1/2 cups of sticky rice 1 ½ cups coconut milk 1 cup sugar ½ teaspoon salt for the sauce: ½ cup coconut milk 1 tablespoon sugar ¼ teaspoon salt Stir the coconut milk mix into the steamed rice. Cover and allow to cool for 1 hour. Serving sauce: Mix 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the cornstarch in

tablespoon sugar 1 tablespoon baking soda 1/4 teaspoon salt 1 cup coconut milk (make your own with this recipe) 2 tablespoons coconut oil EQUIPMENT Bowl Saucepan Whisk Small soup ladle Measuring cups PREPARATION If you like: make your own coconut milk first. METHOD In a bowl: mix the flour, sugar, baking soda and salt Add the coconut milk and mix well (no lumps ) Add the coconut oil, mix Heat the pan on medium heat on the stove and add a bit of oil to the pan Use

Made with chocolate and home made coconut milk in a vegan pie crust! cornstarch 1 cup of sugar 1/3 cup of dark chocolate powder 1/8 teaspoon of salt 2 cups of home made coconut decoration EQUIPMENT Saucepan Whisk Spatula Measuring cups Hand mixer or fork PREPARATION Make your own coconut METHOD Mix the the dry ingredients together in a saucepan Add the coconut milk slowly and whisk; no Decorate with graded coconut and/or mint leaves This recipe is made at the @THEFOODFORESTKITCHEN, the

Pumpkin or squash, cut in bite sized cubes Some long beans, cut in 1 inch pieces A bit of salt 1 cup of coconut Add some vegetable oil in a medium to large sauce pan Using medium heat, add in four tablespoons of coconut Add in half of the remainder of coconut milk. Keep stirring. Add the soy sauce and the sugar. Add in the rest of the coconut milk. When the coconut milk thickens, add in the pumpkin and the beans. Give it a taste.

tablespoon sugar 1 tablespoon baking soda 1/4 teaspoon salt 1 cup coconut milk (make your own with this recipe) 2 tablespoons coconut oil EQUIPMENT Bowl Saucepan Whisk Small soup ladle Measuring cups PREPARATION If you like: make your own coconut milk first. METHOD In a bowl: mix the flour, sugar, baking soda and salt Add the coconut milk and mix well (no lumps ) Add the coconut oil, mix Heat the pan on medium heat on the stove and add a bit of oil to the pan Use

The taste of the leaves are a bit bitter, but in combination with the right herbs and coconut you can minutes Makes: 1 plate (2 to 4 portions) INGREDIENTS 300 gram fresh young Sesbania leaves 4 tablespoons coconut mustard if you don't have seeds) 1 tablespoon fresh coriander leaves 1 dried red chili 1 tablespoon coconut Wash them Finely chop the garlic, onion and coriander leaves Make your own coconut milk METHOD Heat the Mix for 1 – 2 minsuts Add coconutmilk and Sesbania leaves Mix well and put the heat on low.

Cook Time: 10 minutes - Total Time: 30 minutes Makes: 4 portions INGREDIENTS FOR SOUP 3 tablespoons. coconut medium yellow onion 1/2 medium eggplant 2-3 tablespoons red curry paste 6 cups vegetable stock 450 gram coconut sauce vinegar EQUIPMENT A large wok A large soup pan PREPARATION Make the vegetable stock Make your coconut Heat the remaining 1 tablespoon of coconut oil in the soup pan over medium-high heat. Add the tofu Add the vegetable broth, and coconut milk to the soup pot.