COOKING WITH COCO SAUTÉED CHICKEN & VEGETABLES WITH COCONUT WATER 2 skinless, boneless chicken breasts (1 - 1 1/4 lb.) 1/2 tsp fine sea salt, divided 1/8 tsp paprika 1 1/2 tbls virgin coconut oil, divided 1/3 cup Coco Lopez® Coconut Water, divided 1 small shallot, halved & thinly sliced lengthwise 1 tbls finely chopped garlic 8 oz. sugar snap peas 1 (4-oz.) red bell pepper, cut into 1/2-inch-wide strips dash freshly ground black pepper Pat chicken dry and rub all over with 1/2 tsp salt & paprika. Melt 1 tbls coconut oil in nonstick skillet over medium-high. When oil is shimmering, add chicken, rounded side down. Cook until browned, about 4 minutes per side. Remove chicken and cover to keep warm. In same skillet reduce heat to medium-low, sliding skillet off heat to cool if needed, add 1/4 cup Coco Lopez® Coconut Water. Cook, without stirring, until liquid reduces to about 2 1/2 tbls, about 1 minute. Pour pan sauce over chicken.Add remaining 1 1/2 tsp coconut oil, shallot, and garlic to skillet. Sauté over medium, about 30 seconds. Add snap peas and bell pepper. Season with a dash of salt and pepper. Cook, stirring constantly, until hot, about 1 minute. Splash in remaining Coco Lopez® Coconut Water to facilitate cooking the vegetables until crisp-tender. Remove from heat. Slice chicken, serve with vegetables and any accumulated pan juices.
COCONUT CURRIED CAULIFLOWER SOUP
2 tbls olive oil 1 medium onion, finely chopped 3 tbls yellow curry paste 2 medium heads cauliflower, broken into florets 1 carton (32 oz.) vegetable broth 1 cup Coco Lopez® Coconut Milk Minced fresh cilantro, optional In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes. Stir in Coco Lopez® Coconut Milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. Top with minced fresh cilantro.
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CHOCOLATE COCONUT MILK MOUSSE
2 cans Coco Lopez® Coconut Milk (13.53 oz. can) 4 tbsp cocoa powder 4 tbsp maple syrup 2 tsp vanilla extract pinch salt 3.5 oz. chocolate Shake the Coco Lopez® Coconut Milk and open. Pour into a bowl and whisk until combined. Add cocoa, salt, vanilla and whisk while adding the maple syrup. Wisk for 1 min with electric whisk or 2-3 mins with manual whisk until it starts to thicken. Scrape the sides half way through to ensure everything gets combined. It will still be pourable, but will set in the fridge.Pour mousse mixture into serving dishes & place in fridge for at least two hours.Finely chop the chocolate, sprinkle on top and serve.
FALL/WINTER 2020
