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I’ve taken my love for coconut to a whole new level after learning how to crack one, when I was in Hawaii recently. I try to incorporate coconut into my health regime in a variety of ways. In my protein shakes, to cook my eggs, I even use it as a body moisturizer!

Here’s a recipe I love to make using homemade coconut milk.

Coconut Curry Cauliflower

1/2 cup homemade coconut milk** 1 1/2 teaspoons (or more) curry spice blend 1 head of cauliflower, cut into pieces sea salt, to taste

  • Preheat oven to 425
  • Whisk together the coconut milk & spice in a bowl
  • Place cauliflower into a baking dish
  • Pour remaining milk over top & sprinkle with sea salt
  • There should be a little milk at the bottom of the pan
  • The cauliflower should not be swimming in it.
  • Bake for 25 minutes or until cauliflower starts to brown

Serve hot & enjoy!

**Homemade Coconut Milk


1 1/2 cups water 7/8 cup dry unsweetened shredded coconut

  • Heat water, but do not bring it to a boil
  • Place coconut in a blender & add 1 cup of hot water
  • Blend for 2-3 minutes
  • Place a colander in a bowl and line the colander with 4 layers of cheesecloth
  • Pour the blended coconut mixture into the cheesecloth & twist to extract the milk, letting the milk go into the bowl
  • Return the coconut pulp to the blender & add the remaining 1/2 cup of hot water
  • Blend for 1-2 minutes, strain & press through the cheesecloth into the bowl

Makes about 1 cup


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