I have a new crush. A crush on coconut.
I hope you like it too as I will be adding it to a lot of my upcoming recipes. I have started using it every which way. I like my coconut flaked, I like the milk, the extract and the oil. It’s all good. Last year I had a caramel obsession. That was quite a bit more caloric and limiting. I can add coconut to both sweet and savory dishes. Coconut curry, yum. Coconut muffins and cakes, sinful! Caramelizing, great cooking technique. Caramel sauce in my savories, uh no. Wearing caramel on my hips…….BIG NO!! Good thing coconut has taken over my caramel addiction.I promised the kids this past weekend that we would do some baking. While they were busy running around the house being playful and territorial, I invented this recipe for Coconut Cornbread Muffins with Candied Ginger. I keep a few cans of light coconut milk on hand these days, I am grabbing about one can per week for my recipes.The nice thing about coconut, a little goes a long way as far as flavor and texture go. When I use flaked coconut, I choose the unsweetened variety. For coconut milk, I opt for the reduced fat. I try to keep things as clean, light and healthy as I can. Coconut adds such a great dimension to a huge gamut of recipes. The small amount of fat found in the low fat coconut milk makes things creamy and satisfying.
