dishes, you can serve more people) INGREDIENTS 3 teaspoons home made yellow curry paste 2 cups home made coconut bottom saucepan or wok A big spoon A bowl for serving PREPARATION Make the yellow curry paste Make the coconut Pour in half the coconut milk and continue cooking on medium heat, stir. Cook the milk with the curry paste for ca. 5-10 minutes, until the fat in the coconut milk starts to Add the onion, the red peppers, the eggplant, the rest of the coconut milk, and the vegetable stock.

/4″) turmeric root piece (or 1 teaspoon turmeric powder) 4 kaffir lime leaves, optional 2 teaspoons coconut cloves 2 tablespoons soy sauce (salty) 1 litre vegetable stock Peel from half of fresh lime 1/2 cup coconut milk Squeeze the lime METHOD Add the coconut oil to the saucepan, medium heat Add the onion, lemongrass lime peel and lemongrass from the soup Use the hand blender and puree the soup until smooth Add the coconut Blend a bit more to make sure all is mixed well Serve with some coconut milk and fresh coriander leaves

: 10 mins - Cook Time: 30 mins - Total Time: 40 mins - Makes: 4 servings INGREDIENTS 2 teaspoons of coconut minced ginger 2 teaspoons of Thai red curry paste 3 cups vegetable stock 2 cups tomato ketchup 2 cups coconut Fresh Cilantro EQUIPMENT Big pot PREPARATION make the red curry paste make the vegetable stock make the coconut METHOD Add the coconut oil to a pot along with the chopped onion, crushed garlic, minced ginger and red Add the vegetable stock, chopped tomatoes and coconut cream along with the lemongrass and lime leaves

cups of Asiatic Pennywort, including the stems ½ small onion 1 Thai green chili 50 gram freshly grated coconut (or coconut flakes) ½ teaspoon of ground turmeric juice of ½ lime Salt and pepper to taste EQUIPMENT stems of the pennywort Clean the leaves and stems Shred the pennywort leaves and stems finely Grate the coconut

1 pre baked pie crust 2 Tablespoons of cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut PREPARATION Squeeze the lime Slize the lime for decoration Zest the lime peel for decoration Make your own coconut milk Make your own vegan pie crust METHOD Mix the cornstarch, sugar and salt in a saucepan Add the coconut Decorate with lime slices and zest and a bit of coconut milk and serve.

small glasses INGREDIENTS 2 Tablespoons of cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut PREPARATION Squeeze the lime Slize the lime for decoration Zest the lime peel for decoration Make your own coconut milk Make your own cookie crumbs METHOD Mix the cornstarch, sugar and salt in a saucepan Add the coconut Decorate with lime slices and zest and a bit of coconut milk and serve.

We make it all from scratch: the tart shells, the coconut milk, the curry paste. tarts INGREDIENTS pre-baked pie crust (made into 6 mini tarts) 2 big onions 2 sprnig onions 100 ml coconut using the vegan pie crust recipe Cut the onions very fine Cut the sping onions in thin rings Make the coconut METHOD In the skillet over a low heat caramelize the onions for 20 minutes In the other pan add the coconut

spinach) 1 1/2 cup flour 1 1/2 tablespoon baking soda 1/4 teaspoon salt 1 cup coconut milk (make your own with this recipe) 3 tablespoons coconut oil 1/4 cup soy sauce EQUIPMENT Bowl Saucepan Blender Whisk Small soup ladle Measuring cups PREPARATION If you like: make your own coconut Steam your vegetables METHOD Add your steamed vegetables, coconut milk, oil and soy sauce to your blender

papaya creamy pudding is a delicious, jammy and beautiful colored pudding, made with fresh papaya and coconut pre-baked vegan pie crust 2 Tablespoons of cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut papaya with the hand mixer or fork Add a squeeze of lime juice to prevent discoloring Make your own coconut METHOD Mix the cornstarch, sugar and salt in a saucepan Add the coconut milk slowly and whisk Place on

Ready in: half an hour Makes: 4 portions INGREDIENTS 30-35 white or red Sesbania flowers 2 cups of coconut Bowl Measuring cups Wok for frying Slotted spoon Paper towels PREPARATION If you like: make your own coconut METHOD Mix dry ingredients Add coconut milk and whisk well. It looks a bit like pancake batter.

small glasses INGREDIENTS 2 Tablespoons of cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut papaya with the hand mixer or fork Add a squeeze of lime juice to prevent discoloring Make your own coconut milk METHOD Mix the cornstarch, sugar and salt in a saucepan Add the coconut milk slowly and whisk Place

banana blossom 1 lime 1 piece of firm tofu 3 spring onions, white part only, thinly sliced ½ cup fresh coconut grated palm sugar 2 teaspoons of Thai bakes chili sauce (see recipe) 2 Thai chilies, chopped 1/4 cup of coconutmilk (see recipe) EQUIPMENT A frying pan for the coconut Big bowl for mixing salad Bowl for mixing dressing size) Bake your tofu golden brown Slice the spring onions, white part only, thinly Toast the shredded coconut Add baked tofu, spring onions, coconut, coriander and dressing, and toss gently to combine.