Heat four cans of coconut milk to a boil on your stove top. In a separate bowl combine the cornstarch, one can of coconut milk and the sugar. Whisk the cold ingredients until the sugar and starch are dissolved. As the coconut milk comes to a boil, gently stir in the cold mixture a little at time. Bring back to a boil and then cut off the heat. Continue stirring for about five minutes. Pour the mixture into which ever cups you or ramekins you would like, if using glass put a spoon in first to help keep the glass from cracking. Place in the refrigerator and enjoy a tasty treat in about one hour. You can top with cherries, chocolate chips or your favorite nuts.
Tuesday, June 10 2014 4:08 PM EDT2014-06-10 20:08:20 GMT
Gazpacho Chef Armando Duarte, Royal Cafe & Catering 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped Tomato juice 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red bell pepper 1/2
Monday, June 2 2014 3:42 PM EDT2014-06-02 19:42:25 GMT
Organic Quinoa Salad Chef Pendleton Jones/ Goodness Juice Bar & Fresh Food spring mix organic white quinoa pickled red onion sun dried tomatoes red bell pepper roasted gmo free corn cilantro fresh lemon