Can we talk some more about Coconut Milk?

Marvelissa · 10-09-2008, 07:46 AM

What kind does everyone use? What are the most common ways you use it? If you use it to make something, can you include the recipe/amounts? No one was talking about coconut milk when I was on here 8 or so months ago and it sounds wonderful!!!! (but I'm not sure where to start with it) Also, is it safe for induction?

dointhis4me · 10-09-2008, 07:56 AM

I have just replaced the heavy cream in my coffee and egg creams with it starting this week. I am trying to go dairy free which was my reason for doing so. I don't have a specific brand I buy. I've bought 2 different kinds (not sure of the names) so far and just look for the lowest carb count and make sure there is no sugar added.

As far as being induction friendly I wouldn't think so since coconut isn't on the induction list.

luckylychee · 10-09-2008, 08:06 AM

Coconut milk goes into my green curryy chicken recipe. I have to look up the amount though, it's been so long since I've made it.

andreachurch · 10-09-2008, 08:22 AM

good question as to whether it's okay on induction. I'm basically doing induction and I use about 2-3 tbsp of coconut cream every day in my egg creams. I don't know if it's 'allowed' but since giving up all dairy 2 months ago I'm praying that it won't turn out to be a no-no also. It's helping so much to have it, keeps me sane in the absence of my precious cream cheese. Nothing so yummy as opening up a fresh can and just eating that top layer of thick cream with a spoon... yum!
My only concern with it is the sugar content. As of last month I've also sworn off all sugar and sugar subs with the exception of liquid stevia... but then maybe I can't really consider myself sugar free as long as I'm consuming coconut cream. ugh! Whatever..

Maria W · 10-09-2008, 11:46 AM

I use Chaokoh which is a brand from Thailand which I find in one of my local grocery stores, Centrella, but I've also found it in Asian stores. I use it in my coffee and to make chicken dishes with it. One is Green Chicken Curry where I take one can of coconut milk, 1-2 tsp. basil, 1-2 tsp. red pepper flakes, 1/2 packet Splenda (optional, I prefer it without now), 1-2 Tbsp. Green Curry paste and heat that up. Then I add one chicken breast (cut in small pieces) and about 2-3 cups veggies (I tend to use broccoli and cauliflower) already cooked. Heat all of that up and you're done. It makes 2 to 3 servings and it's even better the second day after all the ingredients have settled.

I also make a Chicken with Coconut Plum Sauce from one of the Atkins Cookbooks. I don't have the recipe with me, but it involves coconut milk, tarragon and mustard. I can post the recipe tomorrow if anyone is interested.

Maria
223/158/150

OurLuvsFromAbove · 10-09-2008, 01:43 PM

I could eat coconut milk in the fridge when it gets thick with some splenda and vanilla Mmmmmm

silversunfire · 10-09-2008, 06:05 PM

Quote:

Originally Posted by andreachurch

good question as to whether it's okay on induction. I'm basically doing induction and I use about 2-3 tbsp of coconut cream every day in my egg creams. I don't know if it's 'allowed' but since giving up all dairy 2 months ago I'm praying that it won't turn out to be a no-no also. It's helping so much to have it, keeps me sane in the absence of my precious cream cheese. Nothing so yummy as opening up a fresh can and just eating that top layer of thick cream with a spoon... yum!
My only concern with it is the sugar content. As of last month I've also sworn off all sugar and sugar subs with the exception of liquid stevia... but then maybe I can't really consider myself sugar free as long as I'm consuming coconut cream. ugh! Whatever..

Not sure what brand you have but it should be 100% coconut, so that means no dairy. You should be good.

Marvelissa · 10-09-2008, 07:32 PM

Great point about coconut not being on the induction list - I was all "Doh!!!" During the day I am participating here from work - so sometimes I can't think it through like I'd like to. Still - I can't wait until I can add it - or rather use it to replace some dairy. I don't know that I'll ever want or need to be completely dairy free - but I think I'd be willing and able to at least cut my dairy consumption by half.

10-09-2008, 07:46 AM	#1
Marvelissa Senior LCF Member Join Date: Oct 2007 Location: Atlanta, GA Posts: 469 Gallery: Marvelissa Stats: 206/194/140 WOE: ATKINS Start Date: 9/8/07, Quit Jan '08, Restart 10/7/08	Can we talk some more about Coconut Milk? What kind does everyone use? What are the most common ways you use it? If you use it to make something, can you include the recipe/amounts? No one was talking about coconut milk when I was on here 8 or so months ago and it sounds wonderful!!!! (but I'm not sure where to start with it) Also, is it safe for induction?

10-09-2008, 07:56 AM	#2
dointhis4me MAJOR LCF POSTER! Join Date: Apr 2007 Location: Central Ohio Posts: 2,083 Gallery: dointhis4me Stats: (was 246+ in 3/07) lc start wt- 239+/166/146 WOE: Atkins-ish Start Date: 4/4/07-5'6" and 30 y.o.	I have just replaced the heavy cream in my coffee and egg creams with it starting this week. I am trying to go dairy free which was my reason for doing so. I don't have a specific brand I buy. I've bought 2 different kinds (not sure of the names) so far and just look for the lowest carb count and make sure there is no sugar added. As far as being induction friendly I wouldn't think so since coconut isn't on the induction list. Last edited by dointhis4me : 10-09-2008 at 08:07 AM.

10-09-2008, 08:22 AM	#4
andreachurch Senior LCF Member Join Date: Aug 2008 Location: Vancouver, British Columbia Posts: 128 Gallery: andreachurch Stats: 5"11 -Started 275lbs, down to 175, goal's ~ 150 WOE: Atkins K.I.S.S.	good question as to whether it's okay on induction. I'm basically doing induction and I use about 2-3 tbsp of coconut cream every day in my egg creams. I don't know if it's 'allowed' but since giving up all dairy 2 months ago I'm praying that it won't turn out to be a no-no also. It's helping so much to have it, keeps me sane in the absence of my precious cream cheese. Nothing so yummy as opening up a fresh can and just eating that top layer of thick cream with a spoon... yum! My only concern with it is the sugar content. As of last month I've also sworn off all sugar and sugar subs with the exception of liquid stevia... but then maybe I can't really consider myself sugar free as long as I'm consuming coconut cream. ugh! Whatever.. __________________ *-Andrea* *100 down* *----- 25 to go !* The End Game -- 30 to Goal 180 179 178 177 176 175 174 173 172 171 170 169 168 167 166 165 164 163 162 161 160 159 158 157 156 155 154 153 152 151 150 Last edited by andreachurch : 10-09-2008 at 08:23 AM.

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10-09-2008, 08:06 AM	#3
luckylychee Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Luxembourg! Posts: 4,701 Gallery: luckylychee Stats: 89 kilos/76.2 kilos/61.2 kilos WOE: Low carb, BRING ON THE FAT Start Date: March 10, 2007	Coconut milk goes into my green curryy chicken recipe. I have to look up the amount though, it's been so long since I've made it.

10-09-2008, 11:46 AM	#5
Maria W Senior LCF Member Join Date: Apr 2003 Location: Downers Grove, IL Posts: 98 Gallery: Maria W Stats: 223/154/150 WOE: Low Carb Start Date: November 1. 2004	I use Chaokoh which is a brand from Thailand which I find in one of my local grocery stores, Centrella, but I've also found it in Asian stores. I use it in my coffee and to make chicken dishes with it. One is Green Chicken Curry where I take one can of coconut milk, 1-2 tsp. basil, 1-2 tsp. red pepper flakes, 1/2 packet Splenda (optional, I prefer it without now), 1-2 Tbsp. Green Curry paste and heat that up. Then I add one chicken breast (cut in small pieces) and about 2-3 cups veggies (I tend to use broccoli and cauliflower) already cooked. Heat all of that up and you're done. It makes 2 to 3 servings and it's even better the second day after all the ingredients have settled. I also make a Chicken with Coconut Plum Sauce from one of the Atkins Cookbooks. I don't have the recipe with me, but it involves coconut milk, tarragon and mustard. I can post the recipe tomorrow if anyone is interested. Maria 223/158/150

10-09-2008, 01:43 PM	#6
OurLuvsFromAbove Very Gabby LCF Member!!! Join Date: Aug 2007 Location: Brooklyn Ny Posts: 3,143 Blog Entries: 4 Gallery: OurLuvsFromAbove Stats: 182/145.3/140 (restart) use to be 227) WOE: Low Carb and Eggcreaming it up! Start Date: Restart March 2008	I could eat coconut milk in the fridge when it gets thick with some splenda and vanilla Mmmmmm

10-09-2008, 07:32 PM	#8
Marvelissa Senior LCF Member Join Date: Oct 2007 Location: Atlanta, GA Posts: 469 Gallery: Marvelissa Stats: 206/194/140 WOE: ATKINS Start Date: 9/8/07, Quit Jan '08, Restart 10/7/08	Great point about coconut not being on the induction list - I was all "Doh!!!" During the day I am participating here from work - so sometimes I can't think it through like I'd like to. Still - I can't wait until I can add it - or rather use it to replace some dairy. I don't know that I'll ever want or need to be completely dairy free - but I think I'd be willing and able to at least cut my dairy consumption by half.