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

small glasses INGREDIENTS 2 Tablespoons of cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut milk 1 teaspoon vanilla Half of a small, ripe papaya A squeeze of lime juice. 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

hour Makes: 30 pieces INGREDIENTS 1 kg of bananas (1 bunch) bananas 1 liter cooking oil 2 cups of coconut milk 1 cup rice flour 1/4 cup sticky rice flour 1/2 cup tapioca starch 2 tablespoons sugar 1 tablespoon cups Wok for frying PREPARATION If you like: make your own coconut milk first. 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

Delicious with condensed milk, syrup or just some lime and sugar. Make your own with this recipe. 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 time to careful flip you pancake Bake the other side Serve with some home made syrup or condensed soy milk

VEGAN BANANA SMOOTHIE Prep time: 5 minutes Total time: 15 minutes Serves: 1 glass INGREDIENTS ¾ cup coconut milk 1 small frozen banana 1 teaspoon honey 2 ice cubes crushed 2 tablespoons water, as needed EQUIPMENT Blender Glasses PREPARATION Freeze the banana (ca. 2 hours) Make coconut milk if needed METHOD Put all

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 milk first. Steam your vegetables METHOD Add your steamed vegetables, coconut milk, oil and soy sauce to your blender

milk 1 piece of extra firm tofu (250 grams) 1 yellow bell pepper 2-3 kaffir lime leaves 1 kaffir lime Make the vegetable stock Make the tomato ketchup Lightly toast and mince the Thai chilies Make the coconut milk Drain and cube the tofu Slice the bell pepper thinly Juice the kaffir lime METHOD Mix the cinnamon Stir in the panang curry paste and tomato ketchup Add a few tablespoons of coconut milk and stir. Add the tofu, toasted chilies, coconut milk, vegetable stock, soy sauce, kaffir lime leaves, and bell

1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon of curry powder 4 cups vegetable stock 2 cups of coconut milk FOR SERVING 1/2 cup of cashews 2 tablespoon cilantro 1 lime EQUIPMENT Big pot Blender Measuring potatoes in cubes Clean the garlic and mince it Grate the ginger Make the vegetable stock Make the coconut milk Toast and chop the cashews Mince the cilantro Cut the lime in small wedges METHOD Place potatoes Place in a pot and add all spices and coconut milk and bring to a boil.

milk (see recipe here) 2 sprigs of basil leaves a teaspoon of sugarcane sugar or palm sugar a teaspoon Quarter the eggplants Cut the long beans in 1 inch pieces Cut the pineapple in chunk METHOD Make the coconut milk and the red curry if you don't have any Heat oil in a wok or heavy bottomed saucepan. Add in half of the remainder of coconut milk. Keep stirring. Stir in the remaining coconut milk and the remaining ingredients like pineapple, brown sugar, and soy

side dish, if you have more side dishes, you can serve more people) INGREDIENTS 2 cups of homemade coconut milk 1/4 cup homemade massaman curry paste 1 piece of pumpkin or sweet potato 2 cups fresh green beans milk Make your own massaman curry paste Cut the pumpkin or sweet potato in cubes of 1-2 cm Chop the and dice the tofu in bite sized cubes Chop the peanuts/cashewnuts Slice the spring onions METHOD Mix coconut milk and curry paste in large saucepan.

Cook Time: 10 minutes - Total Time: 30 minutes Makes: 4 portions INGREDIENTS FOR SOUP 3 tablespoons. coconut milk 225 gram brown rice noodles 1/2 teaspoon salt Juice of 2 limes 1/4 cup cilantro 1/4 cup fresh basil milk Make the red curry paste Cut the tofu in cubes of 2 cm Mince the garlic Mince the ginger Dice the 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.

more people) INGREDIENTS 600 grams firm tofu 400 grams eggplant/aubergine 100 grams shallots 1 cup coconut milk (see recipe) 1/2 cup vegetable stock (see recipe) 3 tablespoons cornstarch for dusting 1/2 teaspoon desired EQUIPMENT A heavy bottom saucepan or wok A big spoon A bowl for serving PREPARATION Make the coconut milk if you don't have any Make the vegetable stock or use from your freezer Make the green curry paste Add in coconut milk and eggplant. Stir and cook until the eggplant is tender.