COOKING WITH COCO

COOKING withCoco Lopez

Coconut Creamed Spinach Salmon

4 Salmon Filets, skin on Kosher Salt & Black Pepper 2 tbls Extra Virgin Olive Oil 2 tbls Salted Butter 1 Small Shallot (thinly sliced) 3 cloves Garlic (minced or grated) ½ tbsp Red Pepper Flakes (crushed) 1 cup Coco Lopez® Coconut Milk 2 oz. Cream Cheese (cubed) ½ cup Parmesan Cheese (grated) 4 cups fresh Baby Spinach 1 Lemon (juice from) 2 tbsp fresh Parsley (chopped) 1 tbls fresh chives (chopped)

1Pan sear the salmon until both sides are perfectly crisp with skin on.

2Once you sear the salmon, it’s time to make the sauce. All you need is a pat of butter, shallots, garlic, Coco Lopez® coconut milk, parmesan, spinach, and herbs. Slowly cook the garlic until fragrant, add coconut milk, spinach, herbs and lemon.

3Add salmon, cook for 30 minutes.

Coconut Milk Rice

2 cups jasmine rice 1 can Coco Lopez® Coconut Milk 2 cups water 1 teaspoon salt

1Shake up the can of coconut milk before opening. Combine coconut milk, water, rice, and salt in the bowl of your rice cooker.

2Set the rice cooker to the quick cook setting and start the cycle or use the shortest setting available. Stovetop Coconut Milk Rice: To cook this coconut rice on the stove top, combine the ingredients above in a large pot and bring to a boil. Cover and reduce heat to low. Simmer for 22 minutes.

Coconut & Chia Pudding

3/4 cup Coco Lopez® Coconut Milk 1/2 cup Coco Lopez® Coconut Water ¼ cup shredded Coconut ¼ cup Chia Seeds 1 teaspoon Pure Vanilla Extract ¼ teaspoon Himalayan Salt ½ cup Fresh Raspberries

1Add shredded coconut, black chia seeds, pinch of salt & about 3/4 cup of Coco Lopez® coconut milk to a small mixing bowl.

2Pour in half cup Coco Lopez® coconut water. Splash of pure vanilla extract.

3Give quick stir, until everything is well combined.

4Put lid on, or cover your bowl with plastic wrap. Put in fridge for at least 2 hours.

5Serve with fresh fruit.